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Tag Archives: Stephane Reynaud
a very well turned leg…
Among the many things with which I am familiar but, on closer examination, about which I know next to nothing, is the Bible. I undoubtedly absorbed more from Cecil.B,DeMille’s version of Biblical events than I did from the hours of … Continue reading
Posted in 2015, beans, Cookery Writers, Cooking, Cuisine bourgeoise, Digital photography, food, Food and Photography, Food photographer, France, gigot, Humour, Meat, Photographic Prints, Photography, photography course, Stephane Reynaud, Uncategorized, Vegetables, Wine, Writing
Tagged Cecil.B.deMille, Chocolate, clear thinking, cookery books, cooking, delicious confection, digital photography, dogma, Easter, Easter Bunny, food, Food photographer, France, Gigot, Humour, Jesuits, loaves and fishes, Photography, recipe, Ripailles, simple logic, Stephane Reynaud, The Bible, writing
40 Comments
Du.u.u u ck…
Duck breasts in marinade I have a habit of forgetting a particular word. I can’t tell you what that particular word is as I’ve forgotten it but it serves to define the emotions we feel when fondly remembering earlier moments in … Continue reading
Posted in 2015, Cookery Writers, Cooking, Cuisine bourgeoise, Digital photography, Duck, duck a l'orange, food, Food and Photography, Food photographer, France, Fruit, Humour, Memory, oranges, Photographic Prints, Photography, photography course, Poultry, Recipes, Simon Hopkinson, Stephane Reynaud, Uncategorized, Writing
Tagged clear thinking, cookery books, cooking, delicious confection, digital photography, Duck à l'Orange, food, Food photographer, France, Humour, mastering the art of french cooking, Memory, nostalgia, Photography, Photography course, recipe, Simon Hopkinson, Stephane Reynaud, writing
34 Comments
who killed coq Aubin?
There are but a few bottles that remain untouched from my wine cellars of yesteryear. I am miserly with them but there is a limit to the wisdom of such miserliness when the object of one’s affection has a finite life span. … Continue reading
Posted in 2015, Art photography, Chicken, Cookery Writers, Cooking, Cuisine bourgeoise, Digital photography, Drinks, food, Food and Photography, Food photographer, France, Photography, Poultry, Stephane Reynaud, Uncategorized, wine, Writing
Tagged Burgundy, Chambertin, clear thinking, cookery books, cooking, coq au Chambertin, coq au vin, delicious confection, digital photography, food, Food photographer, France, Gevrey Chambertin, Hubert Lamy, Humour, Photography, Photography course, recipe, red wine, Ripailles, Saint Aubin, Stephane Reynaud, wine cellars, writing
34 Comments
