Anne Maxfield

To the Last Bite, a New Cookbook

Before we left for France, I was sent a copy of Alexis deBoschnek’s cookbook, To the Last Bite and was told it was coming out in April. It’s now April and you can and should take a good look at this book.

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Nice and Beyond

I’ve been off exploring–Villa Ephrussi for the gardens, Antibes, the fort at Villefranche (along with a wierd black crosissant-would you eat it?) and new places to eat in Nice. Enjoy!

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The Mouse of the Lamb

Souris d’agneau, or mouse of the lamb popped up as a special for lunch last week. In English, it’s a lamb shank, which makes a lot more sense.

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