Long time passionate cook, have set up and run two high class delicatessen and restaurants and been Chef Patron in one. I dont enjoy cooking for service but can do it well I do love food cooking produce and the joy of eating.
8 Why let dough rise twice? may 1 '12
2 Why didn't my brioche rise? may 1 '12
1 how to create gratin with _thin_ cheese skin may 1 '12
1 Baking batter-covered chicken instead of frying? may 1 '12