The recipe on this page was my Christmas card from 2018. Christine Charlotte Riedl The illustration above is from the…
Straight to the recipe Tompouce is the Dutch version of mille-feuille. It is popular throughout the year, but on some…
Straight to the recipe Belgian endives are not widely appreciated. It does not look very attractive once it is cooked,…
Straight to the recipe The first recipes for 2019 both concern hot, mulled wine. To accompany these wines, I have…
Straight to the recipe The recipe on this page is a historical version of the Feuerzangenbowle that can also be found on…
Straight to the recipe Russian pastry from the classic French cuisine Coulibiac or coulbac is a traditional Russian pie that…
Straigh to the recipe The first new historical recipe of 2018 concerns small chicken pies from nineteenth-century French cook Carême.…
For Victorian trifle, but also excellent with tea or coffee Mrs Beeton uses two kinds of cookies with almonds in…
Straight to the recipe The introduction to the recipe is on this page, about Antonin Carême and the history of soufflés,…
To part two of the history of pasta It has happened to me before. I start working on a historical…