France: Cooking & Baking

529 topics in this forum

1. French cuts of beef 1 2 3 4

   By baruch, May 21, 2003
   • 76 replies
   • 104.4k views
   • 
   • gfweb
   • March 17, 2014

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

   By FoodMan, May 7, 2003
   • 136 replies
   • 100.2k views
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   • LindaK
   • October 12, 2011

3. Parisienne Potatos

   By Marlene, April 30, 2003
   • 21 replies
   • 4.4k views
   • 
   • Marlene
   • May 2, 2003

4. Salon de vignerons independants in Paris

   By 42390, April 2, 2003
   • 11 replies
   • 3.4k views
   • 
   • John Talbott
   • November 17, 2007

5. Crazy cheese

   By chopjwu12, March 26, 2003
   • 5 replies
   • 3.7k views
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   • fresh_a
   • March 27, 2003

6. Favorite French cheeses

   By Elissa, February 25, 2003
   • 9 replies
   • 3.1k views
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   • Louisa Chu
   • February 27, 2003

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

   By tan319, February 15, 2003
   • 253 replies
   • 72.8k views
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   • chromedome
   • September 26, 2016

8. About exquisite groceries

   By delights, February 4, 2003
   • 6 replies
   • 2.9k views
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   • delights
   • February 7, 2003

9. Galette des Rois 1 2 3 4

   By Louisa Chu, January 5, 2003
   • 79 replies
   • 19.5k views
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   • Felice
   • January 7, 2008

10. TDG: Is Glorious French Food Glorious? 1 2

    By Fat Guy, December 20, 2002
    • 37 replies
    • 6.6k views
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    • EdS
    • July 14, 2005

11. Jean-Paul Hèvin Experience 1 2 3 4

    By cabrales, December 19, 2002
    • 76 replies
    • 36.6k views
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    • Ptipois
    • May 20, 2006

12. The Tarte Tatin Topic 1 2 3 4 8

    By Suvir Saran, December 2, 2002
    • 183 replies
    • 38.9k views
    • 
    • David Ross
    • October 9, 2010

13. The revival of bread movement in France: Poilane 1 2

    By Jon Tseng, November 1, 2002
    • 46 replies
    • 15k views
    • 
    • John Talbott
    • October 22, 2008

14. Leek Tart

    By Saffy, September 25, 2002
    • 9 replies
    • 2.7k views
    • 
    • jaybee
    • September 25, 2002

15. Chicken skin texture in braised dishes, such as coq au Vin

    By mikec, September 12, 2002
    • 17 replies
    • 8.9k views
    • 
    • Suzanne F
    • September 12, 2002

16. Financiers: Tips & Techniques 1 2 3 4

    By Suvir Saran, September 10, 2002
    • 91 replies
    • 45.6k views
    • 
    • FrogPrincesse
    • August 1, 2013

17. Paris Wine Stores 1 2 3

    By Margaret Pilgrim, July 29, 2002
    • 57 replies
    • 13.1k views
    • 
    • Felice
    • February 4, 2007

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

    By Margaret Pilgrim, July 26, 2002
    • 107 replies
    • 30.8k views
    • 
    • Margaret Pilgrim
    • May 19, 2008

19. Potato Gratin, Fernand Point

    By cabrales, June 30, 2002
    • 20 replies
    • 13.1k views
    • 
    • cabrales
    • July 9, 2002

20. sashet de levure chimique?

    By helenas, June 22, 2002
    • 5 replies
    • 6k views
    • 
    • Liza
    • June 27, 2002

21. Tarte Tatin: Merged topics 1 2

    By Suvir Saran, May 25, 2002
    • 32 replies
    • 7.2k views
    • 
    • VivreManger
    • January 23, 2006

22. Croquembouche: Tips & Techniques 1 2 3 4

    By Wimpy, May 13, 2002
    • 91 replies
    • 77.6k views
    • 
    • LindaK
    • January 17, 2012

23. Stagiaire's Story

    By Simon Sunwoo, April 24, 2002
    • 17 replies
    • 5.4k views
    • 
    • Louisa Chu
    • September 12, 2003

24. Croque Monsieur/Madame

    By Priscilla, April 23, 2002
    • 11 replies
    • 5.8k views
    • 
    • Jinmyo
    • April 25, 2002

25. morteau sausage?

    By helenas, February 6, 2002
    • 11 replies
    • 7.3k views
    • 
    • Catseye
    • February 12, 2002