Paris (or What is French Food?), Part I — haute cuisine and the urge to dazzle — the qualities that are irreducibly French — the classic Parisian baguette — where it came from — what creates a great one — a baker of baguettes Edward Behr
Recipes Soup à l’oignon, Boeuf miroton, Pain rustique
Notes and Resources Olive Oil from the Rare Wine Co., Yerba Santa Goat Dairy, Pomodori a pendolo
