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We love this recipe because it allows for so many variations— ask for our Hammersong cutter instructions.
I was taught to do this recipe over 30 years ago by Mary Bond, a remarkable American woman who attended the Cordon Bleu in Paris in the 1950s for 3 years, full time. She was one of 3 Americans to be awarded the prestigious Grand Diplome from its chef, Charles Narces. NPP
A fun dough malleable enough to make your own ornaments!
I can think of nothing finer than the classic French chocolate mousse to experiment with different blends of our chocolate couvertures. My youngest daughter made a meal out of this mousse and her grandmother’s rolls for much of her childhood, and she has turned out just fine!Clementine (from the book Clementine in the Kitchen) admonishes us that "only the finest bittersweet should be used as well as the freshest eggs." I concur.
From Lisa Yockelson’s marvelous book, Baking By Flavor, comes one of our favorite recipes, great for summer picnics as well as cookouts. We had excellent results when we adapted the recipe using the following ingredients: products from our store. Quantities are easily doubled.
A fantastic springerle recipe for a dough that is easily cut!
Mr. Baudoni’s recipe
These brownies truly are killer, and the cappuccino flavor is a nice twist on a classic favorite. ( adapted from Gourmet)
(from The Italian Farmhouse Cookbook)
Keep this wonderfully simple item to keep in your pantry or give as a gift. It’s a delicious enhancement to cheese spreads.
Delectable shortbread cookies! Perfect for any occasion
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Location 323 Cameron Street Alexandria, Virginia 22314-3219
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