[shroomgirl]

Slow Food....there are others out there!!! most in Europe I think.
Apparently I could meld into Italy easily.....a dear friend says I'm the only American she knows that smells her produce or food before buying/consuming....or waxes poetry over superb products.
The farmer stories about excellance and fostering a community that will pass along the techniques of quality are wonderful....I've spent my life searching for quality ingrediants, so it is heart warming to see that many are being replicated and will not die out. Can you imagine mass produced boudin?BLECKKKKKK

*the founder believes in enjoying food/life, says to laugh alot....gotta love him.

***so the book is a great explaination of the Slow Foood movement....I've not gotten to the recipes

[bumblecook]

If you want to have a look at a few recipes from this book

Paris Sweets

[shroomgirl]

what a treat thank you! I copied it and will try it soon. Has anyone added liquor to marshmellow goo?

[Isa]

Finally I went to the bookstore!

Eric Ripert's book left me almost speechless. I just wanted to curl up on my sofa with this book and be transported to where he was cooking. Now I know why everyone has been raving about.

I quickly looked over Anatomy of a Dish but honestly I think, at that point, I was too tired to appreciate it. I have to give it a second look.


Breads of France by Bernard Clayton, a reedition of a book first published in 78 I think. It looked nice. The pictures of bakers give it a very French look, perfect for the “nostalgiques”.

No Paris Sweets in sight, they haven't received it yet.

[alexia]

Ripert fans might want to drop in on the EGullet open discussion with Ripert.

[Isa]

Thanks for the tip Alexia!