How I Taught My Brother To Cook

Improvisational Tuscan-Provençal-Catalan Cookery (and other good stuff to eat)

  • Female
  • Médan (30 km from Paris)
  • France

Laura's Friends

  • Rondi Leonard
  • Kyra
  • Patrick
  • Debbie
  • Nancy Barrows
  • John Barrows


Comment Wall (6 comments)

At 6:52am on November 21, 2008, John Barrows said…
I am so glad that you have joined our site, Laura. Now we can say we are a true international cooking social network!
At 2:18pm on November 21, 2008, Debbie said…
Welcome Laura! I love the international flair that you have added to the site. Share some of your favorite recipes - I am always interested in something different. I prefer seafood and vegetables, my husband and daughter are basically pasta and potatoes and then meat in that order. It would be great to learn some cooking ideas from you.
At 2:44pm on November 26, 2008, John Barrows said…
Laura, Thank you so much for starting the discussion about the cheeses of France. I think the best way to share this information with all people on the network is to start a "Blog". Just go to the main page, and then go the the left column where it says "Blog Posts" and scroll down to the bottom of the blog listing to where it says "Add a Blog Post" next to a green + sign. When you start a blog, then people can reply to it, and you can continue to add to it. Or you can start a new one each time you write about a new kind of cheese. It's up to you. And I think it's really cool that you also wrote your article in French! John
At 9:46am on December 23, 2008, Kyra said…
Okay girlfriend, I've finally joined the party! With all this snow (twice the amount I showed you), there's not much else to do.
At 5:51pm on March 1, 2009, Rondi Leonard said…
Hi laura,
I have just started Patrick's bread and I was wondering about the quantities and type of grains or nuts that you put in. The photo is lovely and it looks exactly like what my husband and I like.
At 4:43pm on March 2, 2009, Rondi Leonard said…
I see what you mean. I am hooked. Andy and I ate one loaf at lunch and I gave another away so I already have made my second batch so we can have fresh bread for breakfast tomorrow. Thanks for the info on the different flours. I am considering adding fresh snippets of sage. I want to get it down first and then I will start improvising. Any herbs that you suggest?
I will also try it as a pizza dough later this week.

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Laura's Blog


One of the characteristics of our splendid country : the cheese or cheeses I rather say !

We don’t have enough days in only one year to eat a different one with each meal…

I will try to tell you some history of cheese, to present some of them and to propose receipts containing cheese. I hope to give you the “taste” of cheese and the desire for visiting France !!!

Une des particularités de notre magnifique pays : le fromage ou plutôt les fromages ! En… Continue

Posted on September 18, 2009 at 2:12am — 60 Comments


An edifying report !

Information reported below follows upon the diffusion of excellent documentary “Bananas with forced mode ", of Didier Fassion, on the chain France O on January 15, 2009


Fruit more consumed and more exported in the world, the banana is the subject of a terrible commercial war between the United States and Europe. The first control 85% of the market,… Continue

Posted on January 17, 2009 at 2:30am — 11 Comments


Differents stages of my homemade bread !

First, I tried to follow instructions of the book and Patrick's ones. Well, I couldn't help to make some little change.

Also, I decided to use french mesures as I'm lost with american's ones.

I put much less salt than the brothers do (actually it wasn't enought), I cooked it 40 minutes in oven (45 next time would be better).

Anyway, even its not perfect it has been all ........eating today… Continue

Posted on January 11, 2009 at 1:50pm — 14 Comments


The beef stew is a traditional dish of the French beef cooking in a bubble aromatized by vegetables (carrot, potatoes, leek, turnip, onion, cabbage) and a furnished bouquet.

As usual, I add my personal touch : I put shin of pig there.

Often regarded as rustic and which requires 3 hours of cooking… But what a treat!

Le pot-au-feu est un plat traditionnel de la cuisine française de viande de bœuf cuisant dans un bouillon… Continue

Posted on December 10, 2008 at 4:56am — 9 Comments

plan of France


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