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6
Easy
Published 2007
I started cooking school in London, at Le Cordon Bleu, shortly after I got married. Although I had lived in London before, I had forgotten how bitterly cold winters there could get. Our flat had no fireplace, and tall windows let in frigid air even when closed. The first weeks of cooking school introduced me to French technique with a decidedly British flavor, and one of my favorite recipes was a quick, classic gingerbread cake—damp and spicy, with a sticky upside-down glaze coating nuggets