Who was Ginette Mathiot? And Why Should You Care?

Ginette Mathiot wrote books that bring up long-lost taste memories in France, much as Marcel Proust’s oft-quoted prattle about about madeleines. Only her work proves infinitely more readable and enjoyable. She also basically sticks it to Julia and makes French cooking seem less like a prolonged session at the dentist’s. One of her books, Je … More Who was Ginette Mathiot? And Why Should You Care?

The Provençal Thirteen: Fennel- and Cumin-Scented Sablés

In France, you’ll find sablés,  buttery cookies that originated in Normandy. (You know they had all that butter to get rid of there.) Most sablés are sweet. But in Provence, for the famous Thirteen Desserts of Christmas Eve, cooks prefer savory little disks perfumed with fennel and cumin. Cumin? How did cumin get into mix? … More The Provençal Thirteen: Fennel- and Cumin-Scented Sablés

Buttering Up

Peppermint flavoring, almond extract, gooey candied fruit, thick dark molasses, perfumey cardamom … the list could go mouth-wateringly on and on. Christmas cooking and Christmas baking demand many ingredients not normally used in everyday cooking. And that’s what makes the holiday season such a sheer delight for those besotted with all things culinary. But one … More Buttering Up