“Take a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour, with the whites of six new laid eggs well beaten in a dish …”
Robert May, The Accomplisht Cook, 1685 (first published 1660)
This recipe is about the same age as our house (or parts of … Continue reading.....
The world, or, at least a large part of the food world, is paying homage to Julia Child today.
Susan, of Wild Yeast, our host kitchen for this month, organized a fitting tribute.
August 15 is the 100th anniversary of the birth of Julia Child (one of my personal and culinary heroes!) I was planning to make and
… Continue reading.....