France: Cooking & Baking

537 topics in this forum

1. Welcome to the France Cooking Forum!

   By Regional Host, March 15, 2008
   • 2 replies
   • 3,950 views
   • 
   • Regional Host
   • June 21, 2008

2. The Montignac Method 1 2 3 4 16

   By bleudauvergne, May 30, 2004
   • 397 replies
   • 93,473 views
   • 
   • Dave Hatfield
   • October 29, 2007

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

   By bleudauvergne, October 7, 2005
   • 378 replies
   • 91,128 views
   • 
   • nef
   • March 6, 2016

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

   By FoodMan, May 7, 2003
   • 138 replies
   • 82,652 views
   • 
   • LindaK
   • October 12, 2011

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

   By Chris Hennes, September 3, 2010
   • 195 replies
   • 73,826 views
   • 
   • Okanagancook
   • December 25, 2013

6. All About Cassoulet 1 2 3 4 7

   By stellabella, March 24, 2003
   • 174 replies
   • 65,765 views
   • 
   • Thanks for the Crepes
   • February 17, 2017

7. Croquembouche: Tips & Techniques 1 2 3 4

   By Wimpy, May 13, 2002
   • 91 replies
   • 61,562 views
   • 
   • LindaK
   • January 17, 2012

8. Joel Robuchon's Mashed Potatoes 1 2 3

   By fresh_a, August 8, 2003
   • 62 replies
   • 54,616 views
   • 
   • eternal
   • January 25, 2012

9. ESCF Ferrandi culinary school 1 2 3

   By Lisa J, February 1, 2004
   • 58 replies
   • 50,904 views
   • 
   • savvysearch
   • February 12, 2011

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

    By tan319, February 15, 2003
    • 253 replies
    • 50,093 views
    • 
    • chromedome
    • September 26, 2016

11. Babette's Feast

    By le rouge gorge, June 13, 2005
    • 18 replies
    • 43,731 views
    • 
    • Ling
    • July 2, 2007

12. French cuts of beef 1 2 3

    By baruch, May 21, 2003
    • 53 replies
    • 43,299 views
    • 
    • jgould
    • November 25, 2004

13. Cook-off 1--Cassoulet 1 2 3 4 15

    By Chris Amirault, December 23, 2004
    • 350 replies
    • 37,328 views
    • 
    • karlos
    • April 12, 2011

14. French Beef Cuts - The Bavette

    By bleudauvergne, December 11, 2005
    • 22 replies
    • 36,120 views
    • 
    • gfweb
    • March 17, 2014

15. French equivalent of buttermilk

    By Felice, December 13, 2004
    • 9 replies
    • 35,381 views
    • 
    • Felice
    • December 20, 2004

16. Jean-Paul Hèvin Experience 1 2 3 4

    By cabrales, December 19, 2002
    • 76 replies
    • 31,961 views
    • 
    • Ptipois
    • May 20, 2006

17. Boeuf Bourguignon 1 2 3 4 5

    By SobaAddict70, January 11, 2005
    • 122 replies
    • 31,780 views
    • 
    • milkman
    • February 6, 2011

18. Poulet de Bresse 1 2 3 4 6

    By bobsdf, January 7, 2004
    • 127 replies
    • 30,737 views
    • 
    • kitwilliams
    • March 18, 2012

19. Financiers: Tips & Techniques 1 2 3 4

    By Suvir Saran, September 10, 2002
    • 91 replies
    • 28,017 views
    • 
    • FrogPrincesse
    • August 1, 2013

20. Patisseries in Paris 1 2 3

    By Druckenbrodt, October 3, 2005
    • 66 replies
    • 27,925 views
    • 
    • Sophie Cook
    • November 4, 2014

21. The Tarte Tatin Topic 1 2 3 4 8

    By Suvir Saran, December 2, 2002
    • 183 replies
    • 25,753 views
    • 
    • David Ross
    • October 9, 2010

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

    By gsquared, May 29, 2003
    • 120 replies
    • 25,453 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
    • 24,484 views
    • 
    • Margaret Pilgrim
    • May 19, 2008

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

    By Chris Amirault, November 9, 2006
    • 70 replies
    • 22,779 views
    • 
    • Chris Amirault
    • January 17, 2010

25. Alternative to Tarbais beans in Cassoulet 1 2

    By Ken Krone, May 23, 2011
    • 27 replies
    • 21,532 views
    • 
    • chefmd
    • November 24, 2016