Location: Home > food > Crespeou, Calcutta, and California Cheese: Los Angeles Times Food section in 60 seconds
Crespeou, Calcutta, and California Cheese: Los Angeles Times Food section in 60 secondsPosted Jul 11th 2007 6:15PM by Sarah J. GimFiled under: Restaurants, Recipes, Raves & Reviews, Newspapers, in sixty secondsWe're a little late with the weekly roundup of the food sections around the country this week. It's summer! Give us a break!This summer's hottest movie features a dish from Provence, but instead of ratatouille, the LA Times makes crespeou, a kind of terrine made with layers and layers of thin egg omelets that have been pressed together. The recipe doesn't look too hard. While you're in the kitchen, try out recipes from two Indian cookbooks, The Calcutta Kitchen and My Bombay Kitchen.Betty Hallock praises the cheese-making of California artisans.Out on the dining scene, SIV gives Jason' Travi's Fraiche in Culver City 2½ stars (**½) and the competition for frozen yogurt Pinkberry is getting stiff.
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