Cook's Cook

The Cook's Cook is a free high quality magazine and featuring an article about Clotilde Dusoulier and I.  How Edible French came to be published. 

It features a family recipe of Chestnut mille Feuille that we call a "coupable" a "guilty" :) 

The article is page 39. 

Mag link:  http://www.thecookscook.com/emagazine/2014-12/html5/

Baby it's cold outside

Temperatures are plumetting over here. Winter equals soups. Rich laurel, peppercorn, gingery vegetable soups for the heart and soul. Thickened with lentils, floury potatoes or bits of crusty bread. A splash of double cream or a spoonful of blue cheese.  Or some coconut milk for some added smooth exotic smell. All made in the lovely family "cocotte" or "caquelon".