In this remarkable culinary biography, Rae Katherine Eighmey presents Benjamin Franklin’s experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing press colleagues to abandon their traditional breakfast of beer and bread for “water gruel,” a kind of …
Dinner Chez Moi: 50 French Secrets to Joyful Eating and Entertaining
Tips, tricks and recipes to make your feasts and fetes more French, from the New York Times bestselling author of Lunch in Paris and Picnic in ProvenceWhen Elizabeth Bard, a New Yorker raised on Twizzlers and instant mac and cheese, fell for a handsome Frenchman and moved to Paris, she discovered a whole new world of culinary delights. …