Posts by bouland

Hi Anneke, Welcome back from France. I hear the weather in Toronto is improving... The article turned out to be a short blurb in a San Francisco magazine (that I had never heard of) called 7x7. The blurb was written by Bruce Cole,...

A week ago, my brother was having dinner with some friends when they happened to mention that my web site was mentioned in a food magazine they were reading. My brother didn’t think too much of it, assuming that I aready knew about the...

I wonder if the use of the word praline is similar to the use of the French word croustillant, which is used to describe crispy items, often made as small disks, and are either sweet or savory.

I regularly cook recipes from old cookbooks. There are some examples that I published this year at Book Review: Gastronomie Pratique and Blanc-Manger: A Journey Through Time. I've found that I'm usually able to produce good results the...

Not really. I'd like to have many, many more visitors. I do get a lot of nice comments sent to me that keep me going.

Currently about 75,000 visitors a year; down from close to 100,000 last year.

About a month, on and off, including all the research. I’m fortunate to have access to the humanities library at Stanford University. One of the books I found there is an Old French to English dictionary. This really helped with the...

A while back I got interested in blanc-manger, which turned out to be at around in some form for at least 600 years. My research resulted in an article detailing the history. I hope you get a chance to read it.

In some ways, Massailot's recipe for crème brulée better represents burnt cream because in called for a burning the top with red-hot piece of iron! Salmanders and blow-torches didn't exist in 1691!

I have written about the theory and practice of meat cooking temperatures extensively in an article I published last November. One very helpful reference was Chapter 3 of the 2001 Food Code published by the US Public Health Service...