“Actually, she was my model for instructions and not being afraid to give all the information necessary because a lot of times when I started writing, if you told the whole story that meant the recipe was difficult, whereas really it’s difficult if you don’t have all the information and you’re part way through and you can’t get the answers. The way she wrote her puff pastry description was just brilliant. So any time that I look for something French that’s where I begin.” Read more...
Rose Levy Beranbaum,
Cooks & Food Writer