From Scratch: An Introduction to French Breads, Cheeses, Preserves, Pickles, Charcuterie, Condiments, Yogurts, Sweets, and More does Julia Child proud. This new French cookbook by Laurence and Gilles Laurendon, Catherine Quevremont, and Cathy Ytak goes back to basics to put homemade foods easily within grasp, thanks to simple directions and manageable steps. Elevated dishes are approachable, and, dare we say it, easy enough to make on a weeknight. (Duck confit? Yes, you can.) The book is as much a feast for the eyes as it is for the stomach: Beautiful, simple photography accompanies each recipe.
culture: the word on cheese
Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.
