has anyone tried to substitute the ubiquitous almond flour in her baking recipes with something non-nut? I have nut allergies in my family, and would like to try a lot of her recipes, but am limited. Any recommendations or success stories?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.