French Bread of a Different Stripe Posted on November 26, 2010December 27, 2010 by Cynthia Bertelsen Idylls of Cuisine, #91December 4, 2010BreadAnother Last Word on French Cuisine and UNESCO’s “Intangible Cultural Heritage” ProgramNovember 23, 2010CookingClassic French Cookbooks from the 20th Century (Hint: NOT Julia)March 9, 2009Cookbooks
2 thoughts on “French Bread of a Different Stripe”
There’s a connection, yes, and more on that later. Thank you for the astute comment!
Maybe someone is practicing for Mardi Gras and King Cake? sure looks good any way you bake it.
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