Ginette Mathiot's classic cookbook inspires
Photo credit: Eve Bishop | This classic French dessert has just four ingredients: Berries, egg yolks, sugar and almonds. (May 15, 2012)
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Erica Marcus answers your Burning Questions
I learned to bake by following the recipes in "Joy of Cooking." So I'm in my comfort zone with blondies, gingersnaps and apple crisps. But what kind of baker would I be if I had grown up in Paris instead of New Jersey, and my first cookbooks had been "I Know How to Cook" and "I Know How to Make Pastries," both by Ginette Mathiot?
Recently, I had a chance to find out, when a copy of "The Art...
