Cooking the Books
Condiment Claire and her creme de marrons
This week on Cooking the Books, Condiment Claire, Claire Dinhuit takes us through the flavours of her global upbringing that have inspired her to become a Harvard culinary historian and author of a great little till-side treasure, The Condiment Book.
Here, she tells us about the marrons she’s whipped up into a delicious chestnut spread at the old mill ho…
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