The Cookbook ‘French Boulangerie’ Embraces Fermentation and Goes Beyond France

The subtitle of the stunning new cookbook “French Boulangerie,” from Ferrandi Paris, the French equivalent of the Culinary Institute of America, should be “Fermentation.” All but a couple of the recipes in the book involve the process. At the outset, after covering ingredients and explaining gluten, there are lengthy how-to’s describing several fermentation techniques: levain,…

I Love You, but I Hate Your Cooking

Food and love go hand in hand. For Valentine’s Day, we’re exploring this fiery connection in all stages of a relationship, from a first date to living together to breaking up. When Marta Hurgin first met Lisa Wolford, she loved Ms. Wolford’s sharp legal mind, her sense of humor and her empathy toward animals. And…