Comments on: Review of French Women Don’t Get Fat Cookbook; Apricot Tart Recipe by Mireille Guiliano

By: French Women Don’t Get Fat Diet .:. BlissPlan: Reaching Bliss Through Powerful Information

Thu, 15 Sep 2011 08:50:28 +0000

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By: Discover: The Luxury of Seasonal Meal Planning & Cookbooks Inspiring Angela | Angela Tunner

Tue, 14 Sep 2010 15:36:54 +0000

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By: Angela Tunner

Angela Tunner — Tue, 03 Aug 2010 18:38:14 +0000

Jacqueline,
I think the tart ‘works’ with the ground nuts. The apricots, if you find them a little hard as you can poach, grill, bake or cook them on the stove with a little added sugar prior, which would bring out their sweetness and soften them too.

So glad you found my blog and enjoy it. Thank you for your compliment on my writing – yes, I am a writer /author and a member of the Professional Writers Association of Canada. For more information, visit the About page on my site.

Thanks for your comment and taking the time to connect.
Eat. Love. Savor.
~ Angela

By: Angela Tunner

Angela Tunner — Mon, 02 Aug 2010 18:10:08 +0000

It is so true that the simplest foods combined creates a meal, even if no cooking was involved, the French have know this for years. We should all catch onto this idea. We’d all eat more fresh food much more easily with this thinking. I love brie, french bread, apple, grapes, olives and a glass of wine. What’s your favorite fresh food combination?

Eat. Love. Savor.
~ Angela

By: Claudia Misera

Claudia Misera — Wed, 28 Jul 2010 02:58:45 +0000

Love, love, love this book! Yes, an apple and a piece of cheese can be a meal. Took me a long time to fully accept that but I do and I practice it. Good things, in moderation. (ok maybe not when it comes to Swiss chocolate, no moderation there!)

By: Jacqueline Bucar

Jacqueline Bucar — Sat, 24 Jul 2010 11:37:06 +0000

How does this tart “work” (i.e. taste) without any type of cream as its base? It sounds as if it would be dry yet I know Mireille wouldn’t have included it if it was. All the various tarts I have made or bought in France had a kind of cream base so this one is intriguing. And does it work ok with apricots bought in the US? Our fruit, unlike in France, is never picked ripe so things like peaches and apricots either have no taste or are mealy in texture. I’ve stopped buying them for the most part. I look forward to your response.
PS This is the first time I hit upon your blog and I am so pleased not only to find it but also to compliment you on your writing. Very few bloggers write well. You are indeed a writer non?

By: CarrieC

CarrieC — Tue, 20 Jul 2010 21:27:46 +0000

What great timing! Peaches are in perfect season at my farmers market right now, I will have to make this over the weekend. I just made a Mireille recipe last night, see it here.
http://dinkulous.blogspot.com/2010/07/vichyssoise.html

Thank you for sharing!

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Tue, 20 Jul 2010 18:35:12 +0000

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