Cheese + Flour + Yeast + Salt + Eggs = The Ancient Mystery of Bread

To contemplate bread even more, please go my previous post, Panis Gravis, or, Bread, Endless Nurturer. I’ve baked bread for years and years. In fact, except for the odd hamburger bun, my family never eats “boughten bread,” as my mother-in-law called it. In a time when “carbohydrate” evokes images reminiscent of horror films, singing the…

Telling Stories, About French Bread

Even years later, long after someone took this photo, I can see this young boy – I’ll call him Jacques –  standing in the street, lugging his heavy basket made of tree branches, no doubt the same ones that Jacques’s father might use on the poor boy’s legs if he doesn’t sell all the bread…

Food First, First Things

After a long day flying, and given the “food” served on the airplane, the first order of business when I arrived in Paris included real food. I needed to drop my bags in the apartment and seek sustenance. Quick. (Actually, after taking the RER from Charles DeGaulle airport to the center of Paris, through the…

RAMADAN KARIM — The Fast

(I wrote this several years ago and include it here as a tribute to the Moroccans I knew then and to all the people who will begin fasting for Ramadan starting on Monday, August 1. Note that while Paula Wolfert’s cookbook, Couscous and Other Good from Morocco, seems to be cited everywhere, Kitty Morse — who…