*** For recipe updates subscribe here and for a few of my musings on food and life visit my website at *** My mum used to make this for me all the time as a kid – probably because its was the best way to disguise vegetables. This is a classic provencal style dish and is the perfect accompaniment to fish for a healthy meal……

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La Bonne Cuisine de Madame E. Saint-Ange: The Original Companion for French Home CookingFirst published in 1927 to educate French housewives in the art of classical cooking, LA BONNE CUISINE DE MADAME E. SAINT-ANGE has since become the bi... Read More >

Posted: July 20th, 2010 under French Cuisine.
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Episode 388…

Posted: June 23rd, 2010 under French Cuisine.
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Simple French Cooking: The very best of a classic cuisine made easy, with 200 delicious and authentic dishes shown step by step in more than 800 photographsFrance has a culinary tradition that is the most renowned in the world--from the sun-drenched specialities of Provence, through the lusty, full-bodied dishes of Burgundy at the country's heart, to the classic seafoods found along the Atlantic coast.

Posted: June 14th, 2010 under French Cuisine.
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Lyonnaise Potatoes recipe. This simple recipe for potatoes with onions and parsley is a quick and easy way of creating an original potato dish. For 1000′s more How-To videos visit: To become a fan of VideoJug on Facebook, click here

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Pierre Gagnaire: Reinventing French CuisinePierre Gagnaire is considered one of the best chefs in the world, and two of his restaurants have received three Michelin stars
Chefs worldwide hav... Read More >

Posted: June 4th, 2010 under French Cuisine.
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Episode 339…

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The Fundamental Techniques of Classic CuisineIn 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined clas... Read More >

Posted: June 2nd, 2010 under French Cuisine.
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Episode 47…

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Mastering the Art of French Cooking, Vol. 1Revised edition of the classic cookbook, originally published in 1961.

Posted: May 30th, 2010 under French Cuisine.
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Episode 396…

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Pierre Gagnaire: Reinventing French CuisinePierre Gagnaire is considered one of the best chefs in the world, and two of his restaurants have received three Michelin stars
Chefs worldwide hav... Read More >

Posted: May 18th, 2010 under French Cuisine.
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Happy Mothers Day! (better late than never right?) On Saturday we went to the farmers market and got some outstanding strawberries. I decided that I wanted to have strawberry cream cheese crepes for breakfast so, I made some and decided to take you along for the ride. These can be made for breakfast, brunch, dessert or any time you want an amazing, elegant yet simple something for that someone spe…

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The Fundamental Techniques of Classic CuisineIn 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined clas... Read More >

Posted: May 12th, 2010 under French Cuisine.
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Haute Cuisine: How the French Invented the Culinary Profession

"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever w... Read More >

Posted: May 9th, 2010 under French Cuisine.
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The Fundamental Techniques of Classic CuisineIn 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined clas... Read More >

Posted: April 24th, 2010 under French Cuisine.
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Pour plus de détails, retrouvez la recette d’Aurore sur son site: A bientôt !!…

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A Revolution in Taste: The Rise of French Cuisine, 1650-1800Modern French habits of cooking, eating, and drinking were born in the Ancien Regime, radically breaking with culinary traditions that originated in a... Read More >

Posted: April 23rd, 2010 under French Cuisine.
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The Fundamental Techniques of Classic CuisineIn 1984, Dorothy Cann Hamilton founded The French Culinary Institute with a singular vision: She wanted to create a culinary school that combined clas... Read More >

Posted: April 17th, 2010 under French Cuisine.
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