French recipes

You can tell a French recipe from an English one, even in translation, because they use about 50% fewer words to describe exactly the same process. I know I have a tendancy to err towards far too many words in an attempt to make each step as clear as possible, something American food writers do to an even greater extent than British ones.

I'm not sure what the reasons behind this are, and think I have done enough sweeping national stereotyping for one post, so I won't attempt an explanation here. I often find that it actually makes recipes seem much simpler when they are described in the bare minimum, and there is always something off-putting about recipes that go over on to a second (or even third) page, even to someone who likes a challenge in the kitchen.

With that in mind this month is going to be full of French style recipes, not least because I have been having far too much fun baking lots of lovely sweet bread dough based yumminess, and I haven't had time to write anything up!

I hope you enjoy Sweet Bread Dough Month as much as I have enjoyed baking it!