Cooking-ez.com

1,060 easy and fully explained recipes, with 12,866 photos and 77 videos

Other cookery websites

143,5953.7/5 for 63 ratings

Grade this page:

Last modified on: January 25^th 2020

Sites

Chocolanne

You are a bit chocoholic? So you need to see Anne's site, where you will learn how to make incredible chocolate bar (in French only).

Alain

And his home made bread website, with a great chapter on the history of bread (in French only).

Gaston Lenôtre

Pages dedicated to Gaston Lenôtre, the famouse French pastry chef, who sadly died in 2009, and who taught many of the best pastry chefs around today. Unshakable master of old style patisserie, I learned all the basics from his 3 books, especially the first one "Make your own patisseries", see the best addresses page, in the books section.

Hervé This

How can we talk about cooking without mentioning chemistry professor Hervé THIS ? Impossible of course... If you want to understand what's going on in your pan or your oven while you cook, understand what a mayonnaise or a Chantilly cream is, find out whether you should (or not) salt meat BEFORE cooking, then you should read his blog.

Hervé and chef Pierre Gagnaire are associated in a real friendship. You can find explanations by the chemist alongside recipes by the chef on Pierre Gagnaire's website.

Akinator

nothing to do about cooking on this site, but I'm always impress by it's clairvoyance. To be tested as soon as you have 5 minutes.

Link switch

studylease

Studylease offers a wide range of private student residences in France and offers the possibility to book for free, without obligation and in several languages.

Blogs

Whit's blog

See how Whit's write, so well, about coooking and DIY on her blog: Amuse Bouche (cute name n'est ce pas?).

Les baleines et les coquillages (Whales and shells)

Clairette and Tomtom are away for a sail trip around the world on Schnaps, you can follow their way and adventures almost live (in French only).

Annie's recipes

i like Annie's blog for the recipes and content of course, but also for her description of "special operations" like pyramid of macaroons. Don't forget to see the kitchen photos, the sink is gorgeous.

Christel

Now got her own blog dedicated to her new activity: scrapbooking (scrapouest.blog4ever.com, in French only), if you are in Brest area and want to learn or practice, all informations are on line.

Louise

Own a great blog: Months of edible celebrations, if you want to know or discuss about what and why we eat the things we eat.

Back to top of page

Other pages you may also like

[A bread oven]

A bread oven

Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
73,0923.5/5 for 601 ratings

[Random menu...]

Random menu...

55,385 13.7/5 for 133 ratings

[Nutritional information and ingredients]

Nutritional information and ingredients

123,6033.5/5 for 521 ratings

[List of all pages]

List of all pages

97,374 23.5/5 for 99 ratings

[Flours]

Flours

At the most basic level, wheat grain is put through a mill, which produces a white-ish powder flour... Well, actually it's not quite that simple. First of all we need to distinguish between the different grains that can be made into flour: wheat of course, but also rye, barley, buckwheat, etc. So we...
93,077 13.6/5 for 2625 ratings

Post your comment or question

Follow this page (as 2 people already do)

If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page