France: Cooking & Baking

529 topics in this forum

1. Welcome to the France Cooking Forum!

   By Regional Host, March 15, 2008
   • 2 replies
   • 6.4k views
   • 
   • Regional Host
   • June 21, 2008

2. The Montignac Method 1 2 3 4 16

   By bleudauvergne, May 30, 2004
   • 397 replies
   • 124.3k views
   • 
   • Dave Hatfield
   • October 29, 2007

3. Cooking with 'The Cooking of Southwest France' 1 2 3 4 16

   By bleudauvergne, October 7, 2005
   • 377 replies
   • 120.9k views
   • 
   • nef
   • March 6, 2016

4. French cuts of beef 1 2 3 4

   By baruch, May 21, 2003
   • 76 replies
   • 105.3k views
   • 
   • gfweb
   • March 17, 2014

5. Classic French Croissants: Tips & Techniques 1 2 3 4 6

   By FoodMan, May 7, 2003
   • 136 replies
   • 100.8k views
   • 
   • LindaK
   • October 12, 2011

6. Cooking with Dorie Greenspan's "Around my French Table" 1 2 3 4 8

   By Chris Hennes, September 3, 2010
   • 195 replies
   • 97.5k views
   • 
   • Okanagancook
   • December 25, 2013

7. Croquembouche: Tips & Techniques 1 2 3 4

   By Wimpy, May 13, 2002
   • 91 replies
   • 78k views
   • 
   • LindaK
   • January 17, 2012

8. Classic French Crème Brulée - The Topic 1 2 3 4 11

   By tan319, February 15, 2003
   • 253 replies
   • 73.7k views
   • 
   • chromedome
   • September 26, 2016

9. Cook-off 1: Cassoulet 1 2 3 4 15

   By Chris Amirault, December 23, 2004   

   • Cookoff
   • French
   • 350 replies
   • 68.6k views
   • 
   • karlos
   • April 12, 2011

10. Joel Robuchon's Mashed Potatoes 1 2 3

    By fresh_a, August 8, 2003
    • 62 replies
    • 65.9k views
    • 
    • eternal
    • January 25, 2012

11. ESCF Ferrandi culinary school 1 2 3

    By Lisa J, February 1, 2004
    • 58 replies
    • 63.7k views
    • 
    • savvysearch
    • February 12, 2011

12. Babette's Feast

    By le rouge gorge, June 13, 2005
    • 18 replies
    • 52.4k views
    • 
    • Ling
    • July 2, 2007

13. French equivalent of buttermilk

    By Felice, December 13, 2004
    • 9 replies
    • 46.5k views
    • 
    • Felice
    • December 20, 2004

14. Financiers: Tips & Techniques 1 2 3 4

    By Suvir Saran, September 10, 2002
    • 91 replies
    • 46k views
    • 
    • FrogPrincesse
    • August 1, 2013

15. Poulet de Bresse 1 2 3 4 6

    By bobsdf, January 7, 2004
    • 127 replies
    • 42.7k views
    • 
    • kitwilliams
    • March 18, 2012

16. Boeuf Bourguignon 1 2 3 4 5

    By SobaAddict70, January 11, 2005
    • 122 replies
    • 42.2k views
    • 
    • milkman
    • February 6, 2011

17. The Tarte Tatin Topic 1 2 3 4 8

    By Suvir Saran, December 2, 2002
    • 183 replies
    • 39.3k views
    • 
    • David Ross
    • October 9, 2010

18. Patisseries in Paris 1 2 3

    By Druckenbrodt, October 3, 2005
    • 66 replies
    • 37.3k views
    • 
    • Sophie Cook
    • November 4, 2014

19. Jean-Paul Hèvin Experience 1 2 3 4

    By cabrales, December 19, 2002
    • 76 replies
    • 36.7k views
    • 
    • Ptipois
    • May 20, 2006

20. Alternative to Tarbais beans in Cassoulet 1 2

    By Ken Krone, May 23, 2011
    • 27 replies
    • 36.3k views
    • 
    • chefmd
    • November 24, 2016

21. Best widely-available butter in France 1 2 3

    By Dave Hatfield, September 15, 2007   

    • French
    • 52 replies
    • 36k views
    • 
    • Parigi
    • April 22, 2010

22. The Perfect Baguette: In search of the holy grail 1 2 3 4 5

    By gsquared, May 29, 2003
    • 120 replies
    • 35.2k views
    • 
    • artisanbaker
    • June 12, 2008

23. What do you bring home from France? 1 2 3 4 5

    By Margaret Pilgrim, July 26, 2002
    • 107 replies
    • 31.1k views
    • 
    • Margaret Pilgrim
    • May 19, 2008

24. Daube--Cook-Off 27 1 2 3

    By Chris Amirault, November 9, 2006
    • 70 replies
    • 30.8k views
    • 
    • Chris Amirault
    • January 17, 2010

25. How to store saucisson sec?

    By Vinotas, December 8, 2009
    • 8 replies
    • 29.6k views
    • 
    • Vinotas
    • December 16, 2009