Barbra Austin

This book belonged to my mother, which is strange because she really wasn’t an ambitious cook. She kept things very simple and didn’t often stray from her repertoire.

But I think I know why it was on her shelf.

I love a good frisée aux lardons, which is, I thought, what I ordered the other night.

It’s likely that the Brits invented brunch, and now two former Rose Bakery cooks are working on perfecting it at Le Bal Café.

I’m just going to get this out in the open before I lose the courage to say it: Pascal Guerreau’s mille-feuille at Tholoniat rivals the one at Jacques Genin.