Few of us in America have ever heard of the man, however all of us are the beneficiaries of his thinking about food. How so? First we need to flash back about 200 years… If you consider that French high cuisine was once a very, very involved affair — sauces served at the grand tables […]

Ah yes, a good question indeed. Marjolaine is the invention of the late French master chef, Fernand Point, whose restaurant La Pyramide outside of Lyon was widely considered to be France’s premier eating establishment from the close of World War I up until Point’s death in 1955. It was there that Marjolaine was invented and […]

I know what you’re thinking: What the heck is that? It’s a fair question, since Marjolaine is one of the dark horses of the pastry world, not often spoken of, rarely served (at least in this country), but a certified winner nonetheless. Its name means “sweet marjoram”, but doesn’t it just figure that not only […]

Or I would be, had I not spent all last week getting caught up on work. But in my mind I was in the Caribbean, working on my savage tan.

I’ll be on spring break all week this week. Back next week with something fussy and frilly.

I know, I know, it’s not normal for most of us in this day and age to leave dairy products sitting out at room temperature. Most of our kitchen devices are designed to prevent spoilage, which — let’s face it — is pretty much what fermentation is. It’s therefore not surprising that so many of […]