Old British cookbooks sometimes call for ‘French bread’ as an ingredient or serving suggestion, and are referring to a generic crusty white baguette or similar. However, the term ‘French ...
Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. Picture a bowl of soup or a salad without a slice of crusty ... as the French would say.
The best part about dining out at a fine restaurant isn't always the impressive entrees or over-the-top desserts -- it's the ...
Pain de campagne is very good toasted, rubbed with a cut clove of garlic and brushed with olive oil, or buttered while hot, and has a much more robust flavour than white crusty French bread.