One of the first books that made me fall in love with France and French cuisine was Roger Vergé’s Entertaining in the French Style. Vergé was the chef and owner of Moulin de Mougins, his world-famous restaurant on the Côte d’Azur, near Cannes. I never went, but used to page through the book, admiring the relaxed, friendly lifestyle that always seemed to revolve around a table,…
You might come across a recipe which calls for the use of sweet apricot kernels, that differ from bitter apricot kernels, which are used as a flavoring agent in jams, candies, pastes, custards, and other baking applications. Europeans and others often use them to enhance jams and jellies, putting a kernel is each jar, which isn’t normally consumed. Italians crush them to make the famous…
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