Mark Bittman Recently Mark Bittman used his Sunday NY Times Food pages to extoll the virtues and utter simplicity of making Pate a Choux. This dough is the basis for both Gougeres, bite sized cheese puffs that melt in your mouth and Chocolate Eclairs, my…
If I can cook it, you can cook it And I'll travel the world to bring it back home to you.
PLEASE JOIN ME ON AN UNFORGETTABLE TRIP TO BORDEAUX MAY 4 TH TO MAY 11 TH 2020 WITH TOUR DE FORKS
- For Connoisseur Magazine’s UK Edition, we took a deep dive into Port and here it is…August 26, 2019As a Contributor to Connoisseur Magazine, I am always looking for stories that will suit this International publication. There are several versions […]