Behind the French Menu

Behind the French Menu gives a tasty background to French cuisine, French dishes, how they are made and how they should be served. Where there is a story behind a dish's creation and that story may aid the diner's enjoyment then that will also be included. Bon appétit!

Showing posts with label Quatre Épices. Show all posts
Showing posts with label Quatre Épices. Show all posts

Macis and Fleur de Muscade, Mace and Nutmeg. Important Spices in French Cuisine.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com   The fruit, the mace (the aril) and the nutmeg. Photogr...

Poivre - Peppercorns. White, Green, Black and Red Peppercorns. Grey Pepper and the Misnamed Pink Peppercorns. Pepper in French Cuisine.

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from Behind the French Menu by Bryan G. Newman behindthefrenchmenu@gmail.com       White Peppercorns, Green Peppercorns, Black Peppercorns, ...
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