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.
13 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