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Jacques Pépin: The Art of The Chicken

Christopher Kimball’s Milk Street Radio

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How to Make a Pound Cake?

The French really do stick to the classics. They stick to the tried and true. Some of these recipes go back to the middle ages. Once mastered then you can do anything you want with them. I noticed also the butter is often browned for just that extra depth. Burp atissier. This blew my mind. The fact content of Nellis the 99.8% is an American butter like 83 to 84% or something. It is. Well that gets to somebody else you said. You talk about several fairies that distinctly Parisian know how that blends style and functionality including popping a gato in the oven without anyone even noticing.

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