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paul o' vendange

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Topics posted by paul o' vendange

  1.  

    Lamb sourcing?

    By paul o' vendange, in Cooking

    • 17 replies
    • 1,232 views
  2.  

    Ducasse cookbooks - no holds barred

    By paul o' vendange, in Cookbooks & References

    • 5 replies
    • 2,423 views
  3.  

    Ducasse stocks & Jus; Chapel - salt? 1 2 3

    By paul o' vendange, in Cooking

    • 65 replies
    • 10,668 views
  4.  

    Gateau Orange Caramel - Cuisine et Vins de France

    By paul o' vendange, in Pastry & Baking

    • 0 replies
    • 1,156 views
  5.  

    French v. English Editions - Larousse. And - Capon, Georges Blanc?

    By paul o' vendange, in Cookbooks & References

    • 6 replies
    • 1,781 views
  6.  

    Larousse - Editions. 2009 v 2001?

    By paul o' vendange, in Cookbooks & References

    • 14 replies
    • 2,979 views
  7.  

    Carême - L’art Dix-Neuvieme, hardcover, Vols 1-5?

    By paul o' vendange, in Cookbooks & References

    • 3 replies
    • 1,231 views
  8.  

    Escoffier’s memoirs

    By paul o' vendange, in Cookbooks & References

    • 1 reply
    • 1,075 views
  9.  

    Whole Moulard?

    By paul o' vendange, in Cooking

    • 0 replies
    • 598 views
  10.  

    Berkel fillet knife?

    By paul o' vendange, in Kitchen Consumer

    • 0 replies
    • 758 views
  11.  

    Xximuim silicone molds

    By paul o' vendange, in Kitchen Consumer

    • 7 replies
    • 1,183 views
  12.  

    Modern French Pastry - Cheryl Wakerhauser

    By paul o' vendange, in Cookbooks & References

    • 4 replies
    • 1,210 views
  13.  

    Inverse puff — marble?

    By paul o' vendange, in Pastry & Baking

    • 9 replies
    • 2,250 views
  14.  

    French Laundry, Per Se - aromatics, liaisons, veal stock?

    By paul o' vendange, in Cookbooks & References

    • 10 replies
    • 2,283 views
  15.  

    Favorite Flexible Fillet Knife?

    By paul o' vendange, in Kitchen Consumer

    • 8 replies
    • 1,453 views
  16.  

    Make/Size of brazier for your home?

    By paul o' vendange, in Kitchen Consumer

    • 5 replies
    • 1,854 views
  17.  

    Posthumous Awards for Anthony

    By paul o' vendange, in Food Media & Arts

    • 2 replies
    • 1,046 views
  18.  

    Le Guide Culinaire - different palate, different time...?

    By paul o' vendange, in Cookbooks & References

    • 2 replies
    • 1,812 views
  19.  

    Chicken stock rolling boil - for clarity?

    By paul o' vendange, in Cooking

    • 9 replies
    • 2,565 views
  20.  

    Veal bones/breast/knuckle - WI, Chicago?

    By paul o' vendange, in The Heartland: Cooking & Baking

    • 0 replies
    • 2,533 views
  21.  

    The way back

    By paul o' vendange, in Food Traditions & Culture

    • 18 replies
    • 4,458 views
  22.  

    Puttanesca - how's yours?

    By paul o' vendange, in Italy: Cooking & Baking

    • 22 replies
    • 7,303 views
  23.  

    Domaine Tortochot - to watch?

    By paul o' vendange, in Wine

    • 0 replies
    • 2,301 views
  24.  

    Pulled Pork troubleshooting

    By paul o' vendange, in Cooking

    • 5 replies
    • 3,820 views
  25.  

    Steak Frites - Yours?

    By paul o' vendange, in Cooking

    • 6 replies
    • 4,469 views
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