Les Leftovers

One of the joys of translating Le Grand d'Aussy's texts on pastry is seeing the inventory of various old pastries he mentions: é ch...

For those who study bread, it is useful to understand the variants on the French word for dough:  p â te , or in older French,  paste .  Th...

Some may find it surprising that French bread even has a history, much less phases. There must be many who think the baguette and the croi...

Last week's post was the 52 nd weekly post since I revived and repurposed a moribund blog. That makes this as good a time as any to ...

A common question in history is “what did X cost back then in today's money?”. Those who study such things seem to feel this question c...