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Tuesday 26 September 2017
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BOUQUET GARNI – How to Make and Use (Professional French Cooking Recipe/Technique)

BOUQUET GARNI – How to Make and Use (Professional French Cooking Recipe/Technique)

BOUQUET GARNI - How to Make and Use (Professional French Cooking Recipe/Technique)



3 thoughts on “BOUQUET GARNI – How to Make and Use (Professional French Cooking Recipe/Technique)

  1. mastocytoma1

    A method that takes no skill………right up my alley LOL!! I see in your comments you are working on the rabbit videos. Can't wait! Thank you again!ο»Ώ

  2. DannoCrutch

    Martha Stewart eat your heart out! πŸ˜‰
    This was exceptionally helpful. I was gratified to hear you mention Parsley, and a Parsley flavored sauce. It seems like a lot of people do not realize how delicious Parsley is (I've NEVER met anyone who called themselves a cook, but used Parsley as a true flavor element), and how well it goes with so many foods.Β 
    I use quite a bit of Parsley in my Barese style Braciole. (My family is from Bari, Italy). I love that flavor, and it always takes me home.

    BTW, do you have a decent recipe for a Hot Buttered Rum?
    I ordered your book, but do not know if it will have a recipe.Β 

    Always good to see you posting.ο»Ώ

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