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After two consecutive weekends making sourdough bread using recipes that took literally days to complete, I was transfixed by this little gem while paging through the new King Arthur Flour catalog with my morning coffee: a recipe for French Herb Bread. It wasn’t just that I had recently stumbled across an adorable little bag of Herbes de Provence in my pantry (a souvenir of a French vacation–sadly, not mine). It was that the whole kit and kaboodle went into the mixing bowl in one go and would come out of the oven just a few short hours later.
My new year started off with a few hitches. Vu slammed the door against my thumb but luckily nothing was broken. Then a few days ago, I was exiting the freeway and the car in front of me made a sudden stop. I heard a loud boom. Yes, I had hit it. I had not slam on my brake fast enough.
New York NY: Macmillan 1995, $34.95, Hardbound ISBN: 0-02-632985-9 Reviewed by: Susan Asanovic Winter Volume: 1995 Issue: 2(4) page(s): 15 and 20 Western food writers might well heed the advise of Eileen Yin-Fei Lo in her headnote to Chai Sai, Vegetarian Chicken who advises that "the aim is to fool the eye and please the taste."
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