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For classic cake and dessert recipes: Joy of Baking

Stephanie Jaworski is a master baker.

Her recipes are designed for use in North America, so the measurements may have to be adapted to your taste and the raw ingredients to what is available in the Lake Geneva region. For one thing, North Americans tend to put more sugar in their recipes. My rule of thumb is to cut the amount of sugar in half, but I have every kind of tooth but a sweet one, so three-quarters the amount would probably work for those who do.

I’m dying to try her pumpkin cheesecake recipe, but the graham crackers would have to be substituted by some other sort of whole-grain, slightly sweet biscuit or cookie. I think spelt and sesame Wasa or whole-wheat Krisprolls mixed with a spoon of brown sugar/cassonade could also give somewhat the same texture.

Cookbooks: Mathilde’s Cuisine

Photo courtesy of Mathilde's Cuisine blog.

Mathilde Delville’s food blog is great for foodies like myself who have lived in a French-speaking country long enough to not know whether we’re more French, Swiss or Anglo. She rambles about all sorts of food-related topics, in both French and English.

I particularly like her post about cookbooks.

Gourmet recipes you can do at home: Citron et Vanille

Silvia is of Italian origin, grew up in Nancy, France, and has lived in the US for thirteen years now. She is a personal chef, and adds contemporary, gourmet recipes to her site almost daily.

Photo courtesy of Citron et Vanille.

She has the right origins (Italian and French) to know about good food and she is living in San Francisco, certainly one of the food capitals of the US, thanks to all the high-quality ingredients available year round.

Fusion, sugar-free and low-carb recipes: Café Nilson

Photo courtesy of Café Nilson.

The Virtual Chef, whose real name we don’t know, runs an on-line “café” consisting of recipes that people donate, to which she adds her own highly creative recipes. She leans toward light, healthy fusion cuisine, and offers two interesting categories we don’t often see: sugar-free and low-carb.

We still have strawberries in the Lake Geneva region, and they are extra-sweet right now, so I am strongly tempted by her Sugar-free Strawberry Soufflé recipe.

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