French Cuisine Newsletter Archive

April 2, 2010 Issue 29: What's cookin' in Provence?
March 26, 2010 Issue 28: Are French fries French?
March 19, 2010 Issue 27: Fromage Is French For Cheese
March 12, 2010 Issue 26: Fricassée: Chicken, Fish, Or Clam
March 5, 2010 Issue 25: Civet de lapin - French Rabbit Stew
February 26, 2010 Issue 24: Sea Salt in France
February 19, 2010 Issue 23: Truffier Au Chocolat a la Cafe De Paris
February 5, 2010 Issue 22: Bouillabaisse, the Soup of Gold From Marseilles
January 29, 2010 Issue 21: Herbes de Provence
January 22, 2010 Issue 20: Herbs, the Signature Of French Cooking
January 15, 2010 Issue 19: The Baguette Symbolizes France
January 8, 2010 Issue 18: Blancmange - historical and modern recipes
January 1, 2010 Issue 17: Herbes de Provence
December 25, 2009 Issue 16: French versus British way of eating
December 18, 2009 Issue 15: French toast
December 11, 2009 Issue 14: French Clam Bisque Recipe
December 4, 2009 Issue 13: French Au Gratin Recipes: potatoes, apples and pears casserole
November 27, 2009 Issue 12: French Desserts: Pear and Apple Sauté
November 20, 2009 Issue 11: Pasta Provencale Recipe
November 13, 2009 Issue 10: French Breads: Brioche
November 6, 2009 Issue 9: Château and Côte in Fernch Wine business
October 30, 2009 Issue 8: Souffle au Fromage
October 23, 2009 Issue 7: French vineyards
October 16, 2009 Issue 6: Alsatian Holiday Cherry Soup
April 28, 2006 Issue 5: French Crepes Tips
April 21, 2006 Issue 4: Beef Burgundy Stew
April 14, 2006 Issue 3: Storing Olive Oil
April 7, 2006 Issue 2: Olive Oil, the Staple Food of French Cuisine
March 31, 2006 Issue 1: The Simplest Tip on the French Way of Eating
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Kristle Jones