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somewhere, i recently read a food article discussing french cuisine which discussed that the french pretty much only use 3 herbs in their cooking.
well its not true so what does it matter ...because arguably it has to be thyme, basil is a given and you cant eliminate parsley ,which would leaf out (get it ) rosemary, at the very least....so dont even get me started on chervil
Table for Two: If You Could Dine With One Person
id like to dine with paula wolfert wouldnt you ?
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threy will crack because of the inherent nature of a lean dough,that doesnt hAVE ALOT OF FAT WHICH WOULD LEND A MOISTER PRODUCT THAT WOULD NOT PULL APART AS MUCH IN THE BAKING PROCESS, WHICH IS, YOU THINK ABOUT , REALLY AN EXTENDED DRYING OUT PROCESS, IF THEY CRACK TOO MUCH , I WOULD ADJUST UP THE QUNTITY OF LIQUIDS, OR POSSIBLY FATS IN THE DOUGH, PERHAPS BAKE A LITTLE SLOWER AS WELL....