I’m so happy you are here! So many changes afoot, but for now I invite you to subscribe to my newsletter here or on substack If you sign up here, your name will automatically be moved to substack, but you should go there and take a look, for fun.
I’m a writer with fourteen books to my credit; you will find them all here.
I help people write books too, so read below to find out more about that!
Through my classes, you experience the culture and depth of France and its cuisine. Now, with Create Your Culinary Story, you have the opportunity to learn how to put words to your own cooking passion through writing a cookbook, or bringing your food blog to a whole new level.
I can help you bring your recipes and stories together, working side-by-side to create your culinary legacy. If you dream of more, we can do that too. For more information, contact me and we will talk.
It’s here and causing a sensation!!!! My latest book, Plat Du Jour! Find it, share it, use it, give it to your girl and your boyfriends, your kids and your parents! They’ll love it.
Available online and at your local bookstores. It’s for all the people in your life who love French cuisine at its best!
Buy it now!
The most important part of a tart is not the filling. It’s the pastry. There are three major pastry categories in the French repertoire: pâte
It’s not space that is important, but how you manage it. My Paris kitchen has a gas stove, high ceilings, wasted corners, a big window,
Capon holds court in many homes, with turkey running a close second. Usually they are stuffed, French style, with chestnuts, and surrounded in the pan
Confit: Mystery and Alchemy Making confit is fun, which maybe says a lot about my sense of fun. But it's hands-on, you have to be
Question: What are the best species of duck for eating? Here in France, the most widely available duck is the Barbary, originally imported from Central
What is the best way to cook wild mushrooms? Gently, respectfully, and only after they have been carefully cleaned.This year, wild mushrooms are nice and
Autumn is the most volatile of seasons, and my personal favorite. As I plan my upcoming menus I go to the market as often as
Today we made something I love, a simple braise of green beans which are so vivid and flavorful right now they should be illegal, topped
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