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 | Recipes : Milk Toffee I am sure that this delicious, ancient traditional recipe will please children and grown-ups alike. To know all about... |
 | News : Miss Nellie and Mr Auguste This is a short tribute to Auguste Escoffier, the so famous French cook who was active mainly at the turn of the XIXth c... |
 | News : Sauerkraut ('choucroute' in French language) The French word 'choucroute' (for 'sauerkraut') derives from the Alsacian dialect 'sûrkrût' itself from the German 'saue... |
 | News : Coffee, how to choose it and make it The 2009 Paris Agricultural Fair recently closed after having received over 700,000 visitors. This year, I was invited ... |
 | News : the omelette In the Journal of Jean Heroard (1551-1628), doctor of the young future king Louis XIII, we could read : "often, in the a... |
answer to Linda
Please read again the list of ingredients : you will find the answer (80 grams i.e. 2.5 oz) to your questions. I believe...
translation issues
Emmanuelle, Where are you from ? Your name sounds French and obviously you read French. You are totally right. Unfortun...
Browned shells Saint-Jaques
Comment on recipe : [url]http://www.aftouch-cuisine.com/recipe/browned-shells-saint-jaques-25.htm[/url] well I have rea...
easy French main course
Hi Kate, Go up to the left side of this page ; under "French recipes", you find several icons : when you point on them,...
Veal stock (fond de veau) not Demi-Glace!
Think before you speak "Chef". First, if you look at the original article it read "this is the ORIGINAL veal stock- (o...
