France: Cooking & Baking

529 topics in this forum

1. Understanding french flours

   By Franci, November 21, 2009
   • 7 replies
   • 25.2k views
   • 
   • Aloha Steve
   • March 19, 2010

2. Galettes, crepes and ble noir

   By Druckenbrodt, February 17, 2005
   • 24 replies
   • 24.8k views
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   • fresh_a
   • December 22, 2007

3. Echine de porc

   By BettyK, December 4, 2003
   • 11 replies
   • 23.5k views
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   • BettyK
   • December 6, 2003

4. Have capon, how to cook?

   By Dave Hatfield, September 10, 2008
   • 6 replies
   • 23.3k views
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   • julot-les-pinceaux
   • September 19, 2008

5. Macarons in Paris [MERGED TOPIC] 1 2 3 4

   By Margaret Pilgrim, December 20, 2003
   • 98 replies
   • 22.7k views
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   • Shira
   • March 20, 2008

6. Best Butter -widely available 1 2

   By Dave Hatfield, September 15, 2007
   • 31 replies
   • 22.2k views
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   • Parigi
   • April 22, 2010

7. Expat Substitutions, France 1 2 3

   By bleudauvergne, February 28, 2006
   • 56 replies
   • 21.7k views
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   • Ptipois
   • October 20, 2008

8. Coq Au Vin 1 2 3

   By SobaAddict70, September 17, 2004
   • 51 replies
   • 21.6k views
   • 
   • Ptipois
   • November 10, 2013

9. So why are baguettes in France so much better? 1 2 3 4 5

   By AlexBernardo, April 10, 2004
   • 123 replies
   • 21.4k views
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   • Busboy
   • March 22, 2007

10. French cream: Merged topics

    By chezcherie, March 14, 2007
    • 20 replies
    • 20.9k views
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    • Ptipois
    • April 5, 2008

11. Cooking Thanksgiving in France 1 2 3 4

    By Jennifer Joan Lee, November 18, 2003
    • 79 replies
    • 20.1k views
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    • John Talbott
    • December 23, 2008

12. Louisa Chu's Stage at ADPA 1 2 3 4 6

    By Fat Guy, June 4, 2003
    • 142 replies
    • 18.8k views
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    • docsconz
    • January 15, 2004

13. Cassonade

    By tan319, January 25, 2005
    • 10 replies
    • 18.6k views
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    • andiesenji
    • March 31, 2005

14. Traditional Christmas Desserts

    By SweetSide, December 6, 2006
    • 24 replies
    • 18.5k views
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    • Pontormo
    • December 21, 2006

15. Beef Wellington 1 2

    By sabg, June 17, 2003
    • 26 replies
    • 17.8k views
    • 
    • kbjesq
    • December 16, 2007

16. Hollandaise sauce 1 2 3

    By Dave Hatfield, May 16, 2006
    • 70 replies
    • 17.2k views
    • 
    • paulraphael
    • October 6, 2022

17. Bakeware, cookware, pan stores, etc in Paris 1 2

    By yoshka, June 16, 2003
    • 45 replies
    • 16.5k views
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    • dellis453
    • January 31, 2010

18. Galette des Rois 1 2 3 4

    By Louisa Chu, January 5, 2003
    • 79 replies
    • 16.4k views
    • 
    • Felice
    • January 7, 2008

19. Turned Vegetables -- why bother? 1 2

    By Busboy, March 15, 2005
    • 46 replies
    • 16.3k views
    • 
    • RETREVR
    • March 22, 2005

20. Paris Markets 1 2 3

    By MarkinHouston, June 17, 2003
    • 71 replies
    • 16.2k views
    • 
    • John Talbott
    • September 23, 2008

21. Jacques Genin 1 2

    By VivreManger, February 17, 2007
    • 33 replies
    • 16.1k views
    • 
    • cmflick
    • November 23, 2009

22. The Great French Cheese Tragedy 1 2

    By FaustianBargain, April 9, 2005
    • 35 replies
    • 15.9k views
    • 
    • John Talbott
    • January 30, 2008

23. Hollandaise Secret: Use Clarified Butter!

    By phan1, January 19, 2008
    • 24 replies
    • 15.7k views
    • 
    • Fugu
    • January 23, 2008

24. Rice in French cooking

    By Doodad, March 26, 2008
    • 9 replies
    • 15.6k views
    • 
    • Ptipois
    • July 9, 2008

25. Civet sauce?

    By Briarhill, March 28, 2005
    • 7 replies
    • 15.1k views
    • 
    • FaustianBargain
    • March 29, 2005