This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine.
We've been so pleased with this fry pan that we now have...
I made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details...
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens...
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of...
Come in, We’re Closed
Christine Carroll & Jody Eddy
Reviewed by Jim Berman
There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
I have met the chef in Florence, although I was unable to attend a class. I met her at SlowTalk.com. She's a transplanted Californian with CIA training and has lived in Italy over 20 years.
Moderator Emerita, Welcome Forum ***It is better to ask forgiveness than beg permission.***
I know of a couple: for one, Lidia Bastianich does classes, and for another, a cyber-pal does, too. Unfortunately I can't check for more information on them right now, but if you remind me on Sunday I will look for links. Okay?
"Notorious stickler" -- The New York Times, January 4, 2004