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Luisa
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Actually no, American jam-canning methods are just far more complicated and onerous than European ones. My mother, countless friends and I have all been making jam this way for decades. Even in the "worst case scenario", which incidentally has never happened to our jams using this method, the jam would just get moldy. It's not poisonous or dangerous. So there's really no need for you to call me irresponsible.
Lovely!
Thanks!
Ecco qua! https://www.amazon.it/Classic-German-Baking-PfeffernUsse-Streuselkuchen/dp/1607748258/ref=sr_1_1?ie=UTF8&qid=1465546568&sr=8-1&keywords=classic+german+baking
Thank you.
That is lovely, I hope the book can help her!
Ha! You're so sweet. I don't know when they put up the "look inside" feature - it may not be until the book publishes...
I do own some, but all bought here. I don't know about any online retailers, but you can often find her pieces on Ebay.de and I'm sure vendors would be happy to ship to the US.
Oh that is so lovely! Thank you.
Thank you and I agree!
Thank you both so much! I'm honored.
Thank you! I hope you find many new favorites to bake.
Thank you!
Thank you. I love those too! Can't wait to see them in person. :)
Thank you so, so much!
Aww, thank you so much. I'm so grateful for your enthusiasm! xo
Yay, thank you!
Thank you, dear Vic!
Thanks!
Thank you so much! Oh, then I'll post them sometime! :)
Thank you! And yes.
Yay! So glad you agree.
Toggle Commented May 31, 2016 on Amandeep's Butter Chicken at The Wednesday Chef
THANK YOU. What a lovey thing to hear. And yes, time flies! Urgh.
Toggle Commented May 31, 2016 on Amandeep's Butter Chicken at The Wednesday Chef
Aw, that's just lovely. But this recipe is better - way way better! - than Nigel's! No disrespect to Nigel... :) xxxx
Toggle Commented May 31, 2016 on Amandeep's Butter Chicken at The Wednesday Chef
Image
Without further ado, I present to you the cover of Classic German Baking! When you hold the book in your hands, you'll see and feel that the title is embossed and that the cute little cake pan is both embossed... Continue reading
Posted May 31, 2016 at The Wednesday Chef
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