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And for dessert
Creamy Coconut-Cashew Soup with Okra
raw eels and olives
A true celebration of Italy’s pasta traditions
kitchen hacks
Savoir-Faire: A History of Food in France (Maryann Tebben) The Edible Series And for dessertSavoir Faire is a comprehensive account of Frances rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and placesfrom snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores
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