Comments on: What a pain!

By: rkhooks

rkhooks — Fri, 02 Jul 2010 10:13:59 +0000

Hey Mély,
Thanks for popping by and putting a link on your blog. A bientôt

By: Mély

Mély — Mon, 28 Jun 2010 19:23:36 +0000

Ha, voilà un sandwich bien de chez nous
Effectivement, toutes les boulangeries de Paris le proposent à leurs cartes !
Le fromage est plutôt du gruyère, comme tu l’as dit, ou on peut y mettre de l’emmenthal aussi

J’ai découvert ton blog de cuisine via le site de Cléa.
J’y ai fait un petit tour, et j’avoue bien aimer. Je me suis donc permise de t’ajouter dans mes favoris

Au plaisir de te lire,
———————–
Ho, here is a sandwich very frenchy
Indeed, we can find it in every bakery of Paris !
The cheese used is gruyère, as you mentionned it, or we can use some emmenthal too

I discovered your blog with Cléa cuisine website.
I had a little look at it, and I like it. So, I had your link on my blog. I hope you don’t mind

Take care,

By: ilingc

ilingc — Thu, 27 Sep 2007 03:46:16 +0000

All I saw was the title and the top quarter of the photo when the page loaded and when I scrolled down and I almost laughed out loud when I realised that you meant bread.

This looks great and simple. I’ve just started making bread at home and am still a bit iffy on the yeast and the rising process but this looks simple enough that I might just be able to get it right this time!

By: R khooks

R khooks — Mon, 24 Sep 2007 13:36:37 +0000

I've heard of that book, think I browsed through it in a bookshop. I know of Dan Lepard because he used to work for my favourite London Bakery, Baker & spice. I have their book Baking with passion which is also really good.

By: Rosa

Rosa — Mon, 24 Sep 2007 13:22:29 +0000

I have that book and think it’s great too, though I did get into a real sticky mess making the Country French bread! You might also enjoy The Handmade Loaf by Dan Lepard – his recipes are quite time consuming, but the results are impressive.