French Cuisine; A Traditional Experience

A project in Woodinville, WA by Nancy Gates-Douglas
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Cookbook of French traditional recipes passed down from Grand'mere Cecile to Mother Nicole to me. Delicious recipes worthy of sharing.
Backers: 46
Average Pledge Per Backer: $87

Funded: $3,984 of $13,730
Dates: Aug 8th -> Sep 7th (30 days)
Project By: Nancy Gates-Douglas
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$3,984

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Last Updated: September 7 @ 19:04 -0400 GMT

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Latest News

That's all there is folks...

September 7th - via: kickstarter.com
This post is for backers only. Please visit Kickstarter.com and log in to read. (Read More)

Playing fair

September 5th - via: kickstarter.com
It's never to late to think about dinner.  Here's one casserole dinner dish out of our cookbook, yes I am thinking that you're probably saying I'm not playing fair posting this at dinner time. Pork Boulanger Pork Boulanger, un-cooked  (Read More)

The Bigger Picture

September 1st - via: kickstarter.com
The bigger picture of this cookbook project is to supply another income stream to the Licensees of our "French Specialty Cooking School".  I am happy to report that we now have two Wineries interested in having a "French Specialty Cooking School" on... (Read More)

Almond cake with Creme Anglaise Sauce

August 25th - via: kickstarter.com
This dessert is ideal for those of you that are looking for a Gluten Free and Dairy Free recipe.  Made with Almond Meal flour...we used almonds that had been ground with the skins on them. Almond Cake & Creme Anglaise Food is meant to be shared,... (Read More)

Savory Crepes with Smoked Salmon Hors d'oeuvre

August 21st - via: kickstarter.com
Have your friends and family raise up their pinkie finger to eat this finger food.  A delicious addition to any cocktail party! Crepes Cake Wedge Slice The ingredients  (Read More)

Fromage Blanc Dessert

August 18th - via: kickstarter.com
This dessert is made of all things with "buttermilk", it's the French version of a cheesecake...it's finer and more delicate and light.  Melts in your mouth!.  The topping is a blackberry jam that we also made. Formage Blanc Dessert  (Read More)

Meaty Entree; Alsatian "Baecheoffe"

August 18th - via: kickstarter.com
What's cool about this entree is that it marinates in wine (Alsation wine, I used Pinto Blanc) for 24 hours before putting it in the oven for three hours to cook.  Recipe calls for four different types of meat...everyone can be happy!  The wine is... (Read More)

Say good bye to Sarah!

August 16th - via: kickstarter.com
Sarah was our summer intern from Johnson & Wales Culinary School.  She showed up everyone morning at 8:00 am right on the dot and did all of the prep work for our cookbook. We are so thankful for her cheery smile and all the wonderful work she... (Read More)

Ham/Raisins/Onions Entree

August 15th - via: kickstarter.com
To be served with noodles or spatzle Everyone always likes this...even children.  The combination of a ham slice with onions, and raisins on a bed of noodles goes a long way to satisfying a hungry appetite. Ham... Raisins and Onions...  (Read More)

Galette Bretonne Dessert

August 12th - via: kickstarter.com
This is "super easy" dessert to make.  It keeps well, could be made a couple of days ahead of time.  In my family we made this often, especially at the last moment, when you just hear that you have guests coming over. In the oven out of oven Cut... (Read More)

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