Jump to content

John Talbott

eGullet Society staff emeritus
 View Profile  See their activity

  • Posts

    4,370

  • Joined

  • Last visited

 Content Type 

Topics posted by John Talbott

  1.  

    Help: New quandry: Citrus/citron caviar

    By John Talbott, in France: Cooking & Baking

    • 10 replies
    • 3,858 views
  2.  

    Essentials for the first time visitor to Paris

    By John Talbott, in France: Dining

    • 1 reply
    • 6,443 views
  3.  

    Paris restaurant reviews with photos of dishes

    By John Talbott, in France: Dining

    • 2 replies
    • 1,826 views
  4.  

    Iodine in seafood/shellfish.

    By John Talbott, in France: Cooking & Baking

    • 1 reply
    • 1,501 views
  5.  

    French Menu Translation Puzzlers:

    By John Talbott, in France: Dining

    • 2 replies
    • 1,756 views
  6.  

    Sarah Weiner on Arte; what's the deal?

    By John Talbott, in France: Dining

    • 5 replies
    • 1,754 views
  7.  

    Rugby food for the World Cup

    By John Talbott, in France: Cooking & Baking

    • 15 replies
    • 2,899 views
  8.  

    San Francisco restaurants as seen from Paris

    By John Talbott, in California: Dining

    • 9 replies
    • 3,533 views
  9.  

    Cooking and baking equipment, stores, etc

    By John Talbott, in France: Cooking & Baking

    • 0 replies
    • 1,747 views
  10.  

    Book Notes: Le Guide Des Restaurants Fantomes

    By John Talbott, in France: Dining

    • 1 reply
    • 1,176 views
  11.  

    Dining Etiquette & Customs: Dress, Tipping, Gifts

    By John Talbott, in France: Dining

    • 0 replies
    • 1,214 views
  12.  

    Flour, baking powder, baking soda, etc.

    By John Talbott, in France: Cooking & Baking

    • 0 replies
    • 1,613 views
  13.  

    Other cooking/baking ingredients

    By John Talbott, in France: Cooking & Baking

    • 0 replies
    • 1,622 views
  14.  

    Brown Sugar/Cassonade

    By John Talbott, in France: Cooking & Baking

    • 0 replies
    • 2,078 views
  15.  

    Ingredients: butter choc honey mustard oil

    By John Talbott, in France: Cooking & Baking

    • 0 replies
    • 1,423 views
  16.  

    Chocolate

    By John Talbott, in France: Cooking & Baking

    • 0 replies
    • 1,791 views
  17.  

    Honey

    By John Talbott, in France: Cooking & Baking

    • 0 replies
    • 1,492 views
  18.  

    Traditional vs contemporary French cooking/cuisine

    By John Talbott, in France: Cooking & Baking

    • 10 replies
    • 3,191 views
  19.  

    Sep 07 Ferme Cocottes Estrapade Puces Landeau Edgr

    By John Talbott, in France: Dining

    • 0 replies
    • 3,774 views
  20.  

    Ordering Food/Cookbooks in French

    By John Talbott, in France: Cooking & Baking

    • 8 replies
    • 2,572 views
  21.  

    World Cup Food: What’d’ya eat? 1 2 3

    By John Talbott, in France: Cooking & Baking

    • 51 replies
    • 11,055 views
  22.  

    Pepper: Black in mills and red flakes -Italo-US ?

    By John Talbott, in Italy: Cooking & Baking

    • 16 replies
    • 3,998 views
  23.  

    Cities, towns and areas of France

    By John Talbott, in France: Dining

    • 5 replies
    • 3,349 views
  24.  

    Baguettes

    By John Talbott, in France: Cooking & Baking

    • 0 replies
    • 2,089 views
  25.  

    Rotterdam

    By John Talbott, in Elsewhere in Europe: Dining

    • 0 replies
    • 1,589 views
×
×
  • Create New...