L.A. Times - Food & Dining: Getting rough with puff pastry

L.A. Times - Food & Dining Headlines from latimes.com

Getting rough with puff pastry Dec 22nd 2012, 00:00 Forget classic puff pastry for borsellini and other filled desserts — 'rough puff' is the way to go, especially for home cooks. Let Nancy Silverton and Carolynn Carreño show you how. One of the things that keeps me excited about what I do is that I am always learning. Media files: 16x9

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions