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来自世界各地的修剪食谱

欢迎来到修剪博客星期四!坦率地说,除了我之外的任何人都参加了比赛,我感到有些惊讶……但是大多数的修剪怀疑论者似乎已经赢得了胜利。参与者来自世界各地:意大利,爱沙尼亚,法国,苏格兰,西班牙,德国,加拿大和美国。感谢大家向我发送您的条目,我鼓励读者访问他们的网站…

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法国巧克力马卡龙食谱

One of the most vexing tasks some bakers come across is making the perfect Parisian macaron, those ethereal little domes of almond meringue seen all over Paris, often filled with buttercream, ganache, or a fruity filling of jam. Although the original macaron didn’t have filling, but were simply fused together while warm. So I decided to create two recipes for chocolate macarons: one with an…

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o城堡:巴黎品酒

有时我回到档案中,拉起一个帖子以刷新它。也许几个小时已经改变,他们已经移动了,或者其他一些促使我调整了条目。但是自从我第一次写有关葡萄酒品尝计划以来,已经发生了很多事情。首先,自从我写关于他们的文章以来,他们已经搬家了两次。

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黑松露的鹅肝

最近,我得到了一罐与夏季松露的非凡鹅肝的礼物……鹅肝是Mi-cuit,这意味着它只是部分煮熟(到175°F和200°F之间,或80°C至90°C),这被认为是保存鹅肝的最佳方法,因此只使用了最优质的肝脏。一旦用罐子密封,就需要吃掉鹅肝…

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意大利巧克力吻

I like the word ‘addictive’. I use it when it refers to something I like a lot and can’t stop eating. So instead of implying a substance abuse problem (the jury’s still out around here whether or not chocolate is an abusable substance), the word has positive connotations for me. But I tend to use the word a lot, so much so that I fear…

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