Blogging my way to Pastry Chefdom. My commentary on the mundane to the exceptional --all through my eyes, or camera lens.Highlights include : Recipes, Cookbook Reviews and Food Photography.
What's In A Name?
For those of you who frequent the pages of this blog, you tread lightly - yet every now and again you leave clues of your presence, in the forms of comments. Comments I appreciate greatly. And for those of you subscribed to my feed, well I am over joyed.
I have made an executive decision, one that I have debated. It reflects both my personal and culinary feelings. I need not call myself a novice, because I do have experience, education and the skills needed to create note worthy products. I had titled this blog "Excerpts From A Culinary Novice" because I was reintroducing myself to the culinary world, although in the general sense, I never left, just removed myself from the studies - setting my passion to a dormant slumber.
But as the months followed, that same passion awakened again. So as of today the new title for this blog is : Renaissance Culinaire in French. Translated to English it means Culinary Rebirth.
I felt this was a note worthy title. Novice is translated as "new" or "beginner". I am neither of those.
Recognition
Most Popular Recipes on Renaissance Culinaire
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Click on any of the links to read the original blog post.
Recipe & Procedure : Tuile Cookies Curls Dessert Costing : Banana Strawberry Torte Blogosphere blurb / Recipe: Pear Chocolate Belle - Helene My Recipe : Curried Asparagus Recipe : Gulab Jamun | Indian Sweets Oregon Hazelnuts + Recipe : Praline Paste Recipe: Italian Turdilli Formula :Lemon curd , Lemon Tarts , Authentic Scottish shortbread. Seduction by Savory souffle... Formula : Chocolate Souffles w/ orange white chocolate sauce Recipe: Orange marinated Fish Fillets w/ Carrots Formula : Pumpkin Crunch coffee Cake Recipe: Green Tea Sesame Sauce Recipe: Mango-Ginger Salsa Formula : Americanized Pumpernickle Bread Formula: Short Dough Cookies Formula : Pate A Choux , Éclairs & Cream Puffs revisited Giddy Over Oregon Crab...| Recipe : Fresh Mango - Crab Spring Rolls Formula : Black Forest Cherry Gateau Recipe: Watermelon Gazpacho Formula : Callebaut Dark Chocolate Hazelnut Scones Cake Recipe: EDITED Mocha & Chocolate - Vegan Style. Formula/recipe: Croissant with a starter Blurb on Big Small Plates : Recipe for Tomatillo - Avocado SalsaTags: recipe, recipe links
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