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Beautiful hunk of soap stone, but that silver tray with the punch bowl should have had a Christmas red table cloth under it to make those berries pop!

Hey! Beth, are you going to France this summer? Looking forward to your videos.❤

Thank you so much Beth. This was amazing. I am starting a Podcast with New Orleans Chefs (that include cooking video when possible) and your video was so informative. Wish me luck....just when I had the food photography kind of understood, now I'm tackling video! haha Best wishes! I have subscribed and will be watching keenly! Cheers!

I never wanted to go to Italy till now lol. At first I was wondering why you were documenting the train there but now I understand as you have such appreciation for every part of the journey and such a good way of highlighting the beauty of each part. I smiled and laughed harder than I would watching a comedy, because this brought me so much joy. Thank you for sharing this experience with us, especially in the immersive way you did. 💖

I'm just rewatching all of these videos, it's my escapism 😌especially when I'm doing my NYC subway commute. 🤣

A complement..easy cake to assemble..no food processor or electric mixer..My kind of pastry and so attractive..I bake so from one to another BRAVO!

Beth, this was soooo cool! Thank you for sharing with us 👏🏻👏🏻👏🏻

Las prepare pero no me gustaron! Super dulces

Bonsoir comment allez vous soir

I live in France. Is French baking powder (levure chimique) the same as American baking powder? Can I use the same amount? I've heard it is not the same chemicals, so I carry American baking powder in my luggage LOL, for American recipes, and use the French one for French recipes, just to be sure I don't mess up my baking!

I’m not sure if there was the size of mold indicated in this video. ???

Hello Beth! So I could not sleep so I was watching this video and fell asleep. Crazy dream, I was there at your photo shoot, you even had a table with snacks for the staff who was doing the photo shoot.. In my dream I met your dad too.. so amazing and so real.. 😅

I lived with french family for 3years, they are originally from Bretagne. I learn it from them how to make it. Since then it's one of my favorite french dessert. So simple and 😋.

Good job! Only thing is it might be best to keep potato covered with parchment or lid so they don’t dry out during baking.

I was going to buy your cookbook regardless...because every recipe I have made of yours turns out fantastic...but I have to say - even if I didn't like to cook - I'd have to purchase your cookbook because you have put your heart and soul into this project!! You do everything so well...can't wait to have your cookbook in my kitchen!!

Love vanilla bean. I like to save the empty pods in a separate bowl of sugar, the vanilla perfumes the sugar over time and the “vanilla sugar” it’s nice on many things.

How exciting!! You are leaving behind a little tangible legacy for your children and grandchildren with your very own cookbook that can be enjoyed for years to come! How neat! Congratulations!

Wow! This is so exciting! What a process! Great job Beth and crew! Amazing talent. Thank you for sharing this grand adventure!

Fabulous entertaining! I’ll be stealing some of your ideas. Love them, thank you!

Beth, thank you so much for sharing, I love watching your create a beautiful party. I’m think of getting a Pergola, can you tell me what you have on the top of it? Thank you again!

Three eggs ka substitute plz

Very rustic very homey yum 😋 chicken diner chicken winner

verbenas

ii love watching the video it was a perfect party 👌

I made this but I don’t think it turned out as it should have unfortunately. It still tasted good but my pistachio cream definitely didn’t have the same consistency and my dough tasted a little stale and was maybe too thick? Baking can be so meticulous 💀

French pharmacies are a trove of practical souvenirs and gifts. Love visiting them!!

In the UK we used to only buy pork if there was an R in the month. I think it was to do with the fact alot of households didnt have refrigeration.

I also roast half a bulb of garlic, Jerusalem artichokes (if available) and a leek instead of frying an onion.

Such a beautiful video

WOW, WOW, WOW!!! I had no idea the work that goes into publishing a cookbook!!! You are creating a masterpiece that will inspire future "chefs." Can't wait to see the end result in 2025. Blessings and best wishes! 😊🎉

Who knew what putting a cookbook together entails, not me. I don't know how you have the energy to make this all happen, but it's going to be worth it in the end. You'll need a crew just to put everything in your house back in place. I love dad to the rescue. He's so cute! The only down side is that I don't want to wait till summer 2025. Boo Hoo!!

Hi how the amount of recipe are different?

Finally someone who really knows how to cook Italian. Looks delicious and I love your father!

That's exactly how my grandma made her mannicott.

My grandmother was Irish and my grandmother was Italian! My grandfathers sisters taught her how to cook and speak Italian. They had 11 children!

Wow Beth. Thanks for sharing all this very interesting, but hard work. It looks like this book brings together all your talents, not only cooking but how to bring it together for serving. And you look so happy!

Magnificent. Sincerer thanks for passing on your expertise.

Wow Beth!!!!! Who Knew!!!! Cannot wait to get the book!!! Hugs! :)

Beth I am from Louisiana and your French Style is so captivating. I have followed you for quite some time, I am so looking forward to getting your cookbook! Thank you for taking us along . Bon Appetit 🥰

Knots looks hard and rubbery when you pulled

yes

I tried this recipe about a month ago for dinner. My fiancé and I joked how we felt like we were dining in a fancy restaurant except our home cooked meal was so much more delicious. I had no sun-dried tomatoes in the pantry so I substituted roasted red peppers. I also added a little bacon bits. The sauce was absolutely delicious! Thanks for sharing your recipe.

i love you beth!!! ive been watching you since i was like 8 years old and now im a teenager and i still live by your recipes im so excited for this cookbook

So much fun to watch; thank you!!❤

I am exhausted just watching this process... had no idea how much work goes into a cookbook. Thank you for sharing this process. It's a great learning experience.

Beth; I have been missing your videos but now I know where you have been ❤ so excited for your book. Your hard work is so inspiring, you help me with more than cooking. You teach me how to be a great mom, how to be organized, how to be positive no matter what is going on. I could go on and on. Thank you for sharing!! 🇨🇦 ❤

Hi Beth... What can be a substitute to sour cream ... In India we don't get that easily ... Would appreciate your reply soon on this ❤

Delightful recipe and well presented!

Wow you put your heart and soul into this project ❤ I can’t wait to see it!

When I follow recipes from books or blogs, I prefer if the ingredients are listed in the order in which you use them.