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I have had no results from the other cooking forum I post in, so now I’m trying here. My copy of this book is missing some pages from the index, and I would appreciate it if someone who has the book could either fax me a photocopy of the missing pages or e-mail me some scans. The missing...

Sarah Bernhardt cookies These delicious confections were created in honour of and named after actress Sarah Bernhardt. They are a great favourite of mine, and I try to make some every year for Christmas. They are well worth the effort. Macaroons: 400 g. finely ground, blanched almonds 600...

(inspired by FXAdam's post about National Spices under General Cooking Questions) What foods have you or would you bring home after visiting another country, state or city? I think food is one of the best ways to really bring back memories of an enjoyable stay somewhere. It can also make great...

I have some saffron that's about to expire. I would like to use it up as soon as I can, but want to try something new (there are limits to how much saffron rice one can eat). If you have any good recipes with saffron, please post them. I would especially like to try baking with saffron, as I...

I learned to cook on cast iron and aluminium and never had any prolems with burning except when I forgot I was cooking something. Some years ago my mother gave me two stainless steel cooking pots and I have never got the hang of using them. The only thing that doesn't burn to the bottom of...

What is it for? I have never tasted any difference in either taste or texture when I leave out the milk.

I'm off to visit my parents and want to bring my mother some special ice cream I got for her. It's a three and a half hour drive, it's a sunny day, and all I have is a cooler bag. Better to just get a bucket of ice and immerse the ice cream container in that, right?

This is for long term storage. I would prefer tried and tested, as I have tried unvouched-for recipes which ranged from mediocre to vile. Thanks in advance.

I can not cook sweet potatoes so they will be edible. I've tried boiling, baking and microwaving them for varying lengths of time (so has my mother, with the same results), and they always turn out either hard and undercooked or overcooked and watery. What am I doing wrong?

A friend who knows I like to try new foods gave me a jar of mixed pickles (pearl onions, baby cucumbers, baby corn, etc.) after her last trip to the Czech Rebublic. I appreciate her gesture, and find the pickles quite tasty on their own, but I have no idea what might be good to eat with them...

How did you like it? I've been told crowberries grow in the northern parts of North America, but have never heard of them being used for food, except by the aboriginal people in the olden days, who used to dry them for winter storage. In fact, crowberries seem to be little regarded outside...

...that if fried would be an omelet with filling, except it's poured into a casserole dish (no pie crust) and baked in an oven? Baked omelette, or what? I know I've heard a term for this type of dish, but I can't remember it.

I'm CrémeBrulée, a refugee from another cooking forum (the owners got greedy, so I fled). I live in Iceland, am a confirmed foodie, collect books about food history and love to discuss food and try new recipes. I'm looking forward to participating in discussions and exchanging recipes here.