I recently traveled to France with my younger son to meet up with his older brother who had been studying in Montpellier for a couple of months.
Cooking Like It Was 1943
In a previous blog, I wrote about the wartime 1943 edition of "Joy of Cooking." The team decided to try some of the hors' d'oeuvres and canapes listed there, designed to conserve food valued for the war effort and use available ingredients. I wanted to experience some of impact of World War II on the American kitchen.
When most Americans think about French bread, they imagine a long, thin baguette. But the French bread universe is much larger than that.The Poilâne Bakery has an incredible assortment of interesting baked goods, kitchen products, books and ideas and they ship around the world.