State of Emergency Chako Bakery | Day 2 The French baguette dough once mastered can be used for various bread forms. This particular shape is called the ‘Rustique’ (a square […]
The French “baguette dough” is most likely the challenging bread doughs but once mastered, I considered it to be most practical. The dough marries well with a lot of variable […]
Today I’m just playing around to see how the Japanese lacquerware called ‘URUSHI’ – a symbolic ‘WA (Japanese)’ tableware photograph with other foods from other cultures.
Good wine… …with good bread. Although I tend to lean to Italian food when hosting a home party, unfortunately the bread of my preference is not Italian….but French. The baguette […]
I’ve been meaning to put up this baguette recipe post for a long long time but since I personally am constantly evolving to improve my ‘baguette’ techniques, I have never […]
EDAMAME had become a very common vegetable in the United States, Europe and even Australia in the mid 90’s, when I used travel often to these countries for shoots and […]