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  1. POV: silently following this series and adding to my cookbook TBR and wondering how many cookbooks you actually own.

  2. I’m French (and Swiss, but I grew up in France). Ricotta is Italian, and rarely used in French cooking (actually, if it uses it, it’s probably really referring to brocciu or brousse, which are respectively the Corsican and Provencal versions of it). And coriander? Definitely not French. I’d add shallots and wine to the list, though.

    1. Shallots and wine added as per your suggestion! Thank you. Unfortunately, we don’t get brocciu or brousse near where I live, so I wonder if that’s why my cookbooks say ricotta. And I find it so interesting that coriander isn’t used! I thought one of the language roots of coriander was also Old French. I mean, I’m Indian so I naturally take every excuse to use it (so it didn’t seem abnormal to me that the recipes included it). Thank you for sharing! xx – Anshula

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