An eG Spotlight Conversation with Paula Wolfert

37 topics in this forum

1. Evening Garlic Soup in the Manner of the Correze

   By Smithy, November 14, 2005
   • 1 reply
   • 3k views
   • 
   • Wolfert
   • November 14, 2005

2. SW France Cooking Traditions

   By ludja, November 14, 2005
   • 1 reply
   • 3k views
   • 
   • Wolfert
   • November 14, 2005

3. Letting others test your recipes - Suprises?

   By Smithy, November 14, 2005
   • 1 reply
   • 2.9k views
   • 
   • Wolfert
   • November 14, 2005

4. Developments in the cuisine of SW-France

   By Adam Balic, November 14, 2005
   • 1 reply
   • 5.9k views
   • 
   • Wolfert
   • November 14, 2005

5. Influences from other areas - How strong?

   By rgruby, November 14, 2005
   • 1 reply
   • 6k views
   • 
   • Wolfert
   • November 14, 2005

6. How do you define "authenticity"?

   By Chris Amirault, November 14, 2005
   • 3 replies
   • 10.1k views
   • 
   • Abra
   • November 18, 2005

7. Not stirring the sauce

   By francois, November 14, 2005
   • 1 reply
   • 3.2k views
   • 
   • Wolfert
   • November 14, 2005

8. Astride two worlds-embracing tradition and modern

   By russ parsons, November 14, 2005
   • 1 reply
   • 2.9k views
   • 
   • Wolfert
   • November 14, 2005

9. How did you adapt the original recipes?

   By Swisskaese, November 13, 2005
   • 3 replies
   • 4k views
   • 
   • Wolfert
   • November 14, 2005

10. The other Mediterranean

    By Jonathan Day, November 13, 2005
    • 4 replies
    • 7.6k views
    • 
    • Wolfert
    • November 14, 2005

11. How has SW France changed between edition 1 & 2?

    By bleudauvergne, November 13, 2005
    • 1 reply
    • 3.2k views
    • 
    • Wolfert
    • November 13, 2005

12. the future - what's next?

    By Faith Willinger, November 13, 2005
    • 12 replies
    • 12.6k views
    • 
    • Wolfert
    • November 16, 2005