November 2006 archives

A lot of people will be celebrating tonight the release of Beaujolais Nouveau… …and coincidentally, a lot of people will be waking up with headaches tomorrow. Myself included. Complimentary dégustations through Saturday at: Aux Caves d’Aligre 3, place d’Aligre 12th Tél: 01 43 43 34 26 Related Posts and Places in the Vicinity Blé Sucré: The Best Madeleines in Paris Two Delicious Dining Guides to…

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Since man, and woman, cannot live by chocolate alone (although wouldn’t it be nice if we could?), our group spent the rest of our time slaving away putting together sumptuous meals, and learning about wine the hard way: by tasting it. One of my favorite snacks of the class On Rue Tatin turned out to be these golden-brown, eggy gougères enriched with gruyère cheese and…

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What do you get when you take eight dedicated bakers, put them in a country kitchen (one that’s professionally equipped), and put them to work for three days of cooking and baking with chocolate? You get a whole lotta chocolate! If you didn’t come along on my three-day cooking class with Susan Loomis at her home On Rue Tatin, here’s a run-down of our week…

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Since I posted about putting your name on my mailing list, I was miffed that so many of you weren’t receiving it (and it really is worth receiving) after all the hard work that goes into it. So I’ve scrapped the previous mailing list provider and switched to a super-duper, ultra-responsive, hi-tech, rock ‘n roll version that has amazing capabilities to do whatever I want,…

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When I started my career as a global warrior, way-back-when, arriving everywhere lugging an overstuffed backpack with a ridiculously-cheap bottle of red wine and a stinky, smashed wedge of brie inside, the only thing one needed to make sure one had were traveler’s checks, which were easy-to-buy and widely accepted no matter where one went. You’d simply waltz up to any change booth (well, maybe…

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Since I’m on an Italian fling here, I thought this would be the perfect opportunity to interview Nick Malgieri, whose fabulous recipe for Chewy Oatmeal Raisin Cookies I recently featured on the site. Nick is one of the most knowledgeable bakers in the world, frequently hobnobbing with such luminaries as Pierre Hermé and Dorie Greenspan, swapping recipes and baking techniques. I can’t tell you how…

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“What did I get?” you’re perhaps asking yourself. Hint: It’s not something that’s gonna make you itch. It’s my newsletter, which is sent out infrequently to subscribers. The latest one contained lots of info about my upcoming giant Paris book party, an astonishingly long list of strikes happening in France this month, news of exciting chocolate tours, and references to folks wearing short shorts sans…

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Recently I bought a sack of delightfully-crispy Boskop apples, my favorite of all French apple varieties. After a quick rinse, I eagerly took a bite, my teeth breaking through the tight skin, anticipating the cool, crisp-tart flesh of a just-harvested apple. But instead I spit it out: the flesh had gone soft and my precious apple was completely inedible. Now any normal person would have…

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The hardest part about sampling so much good food is that it’s almost impossible to go back to eating the everyday stuff. I challenge anyone who’s flecked a bit of fleur de sel across their food to go back to ordinary table salt. I took one taste of the cloud-like, billowy chocolate-enrobed marshmallows from Pierre Marcolini and now I can’t seem to get enough. A…

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