This is a serious question. Brillat-Savarin, just to remind you, published in 1825 a work on gastronomy called Physiologie du Goût (in English The Physiology of Taste) self-described as “a…
Read moreThis long response from William to all the comments generated by his post on bread in the French Alps simply has to go up as a full post. “So many…
Read moreIt’s cookbook award time. And the number of stunning cookbooks that are out there is overwhelming: beautifully written, well-tested recipes, and glorious photography. Yet there are so many lovely books…
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