Paris Meet-Up, Book Notes, and Good Bite

dulce de leche

La Cocotte Booksigning and Get-Together

This Saturday, June 27th, from 4pm to 5:30pm, I’ll be signing books and meeting folks at La Cocotte bookshop in Paris, located at 5, rue Paul Bert. (Métro: Faidherbe-Chaligny)

There’s going to be wine, women (and men), and if you get there early enough, Dulce de Leche Brownies for all.

Because there are a limited amount of books available, to ensure there will be one I can personalize just for you, you can pre-purchase The Sweet Life in Paris directly from their website, or by telephone (Tél: 09 54 73 17 77).

And thanks to my friends at Context Travel Paris who are sponsoring the event, to celebrate, they’ll be giving away two spaces on any of their Culinary Walks during the meet-up. So come by and win!

context logo-sm.jpg

The Sweet Life in Paris Update

Thanks to those of you who’ve written and left comments, saying how much you’re enjoying the book! It’s always nice to hear from you and glad it’s giving many of you a good laugh (whether with me, or at me). And because a few of you had asked, just to clear up any rumors, we’re working on who will play me in the film. I’m lobbying for Zac Efron as the young, naïve David (except with amazing abs), and the wiser, more mature David will be played by either Hugh Jackman, Stephen Colbert—or Meryl Streep, who I am convinced can play anyone.

When the book was in final production, the division of my publishing house experienced a seismic editorial shift. Consequently some of my final edits and changes didn’t make it into the first printing of the book.

There are two recipe questions that have come up:

In the recipe for Madeleines on page 221, the 3/4 cup (105g) powdered sugar, listed as the last ingredient for the madeleine batter, is the amount called for in the glaze. The instructions correctly indicate when and where to add both the powdered and granulated sugar.

And in the Bread Salad on page 134, the bread pieces should be tossed with all the other ingredients in Step #4. Unless you’re gluten-free. In which case, you wouldn’t add them at all.

And in which case, then it wouldn’t be Bread Salad.

In which case,…oh, never mind…

And…Salt

I’m not a fan of harsh-tasting table salt and when I cook, I use sea salt. Depending on where you live, if you have access to kosher salt or a flaky sea salt, that’s the salt that I recommend in the preface to the recipes on page 13.

I don’t want to ask people to get out their rulers or micrometer to measure salt crystals, so please use your own instincts to figure out which salt you have that will work in baked goods. (Deb got it right with the Chocolate Yogurt Snack Cakes.) If you wish to use fine table salt, I recommend cutting the amount of salt called for in the recipes in half.

Those Deckled Edges!

A few folks have commented about the Deckled Edges of the pages. This rough-edge was a design decision that was made by the publisher and is meant to evoke a hand-crafted finish. It’s not a flaw, but at my request, future books will be trimmed so the pages are smoothly-cut. (But hang on to your rough-cut edition; it may be a collector’s item.)

Typos

Out of 87,593½ words, there are 3 that were goofed. I got ‘em now and they’ve been corrected. (And considering each of my blog entries has about three typos in each, I’d say that’s pretty good odds.)

Some News and Reviews

Michael comes to Paris and wins over a waiter

Deb’s neighbors are scratching their heads

Hungry for Paris is sated

Chatting up Simply Recipes

The showgirl’s husband speaks

My Blank Page makes mousse

Eat Me Daily eats it up

The White On Rice Couple bake up a storm

Sweet Dorie almost gets crushed

Wright Eats comes to Paris, armed and ready

Transatlantic podcast with Adam

Why I miss Meg

Jaden heats things up my cakes Steamy Kitchen

Polly Vous says Oui!

Super Chef says “c’est super”

Who isn’t In Need of Chocolate?

Sweet-talking at Digital City

An American in Paris…with Brownies on The Daily Beast

Los Angeles Times’ Daily Dish

Gourmet finds the book tasty

Good Bite

I’ve recently teamed up with some of my good friends on a new video project called Good Bite. We’ll be chatting about recipes and introducing them, then they’ll be prepared in a professional kitchen as part of the video. I’m going to embed the videos in the sidebar shortly, which will change weekly, so take a look.

I signed onto this project when I learned that I’d be working with some of my favorite bloggers, many that I’m sure you’re familiar with. And if not, you oughta be…

Shauna and Danny of glutenfreegirl.com

Matt of mattbites.com

Diane and Todd of whiteonricecouple.com

Jaden Hair of steamykitchen.com

Jeanne Kelley of jeannekelleykitchen.com

Catherine McCord of weelicious.com

Deb Perelman of smittenkitchen.com

Julie Van Rosendaal of dinnerwithjulie.com

Elise Bauer of simplyrecipes.com

The recipes will all be prepared on video by pros because, well, my place just isn’t big enough. And their chefs are, admittedly, better looking and a lot perkier than I am. And Zac Efron wasn’t available.

I’m still working on the challenges of shooting in a petite Parisian apartment. I did try to ask a certain “someone” for help behind-the-camera, but he insisted that viewers would be interested in seeing my socks and undies hanging out to dry behind me. So he got the axe, my friends, since I wasn’t so sure you’d want to see all of that.

Also the HD format, I learned, shows every untrimmed ear hair and every poppy seed stuck between my teeth, so I’ll try to do a little more grooming before I hit “Record” in the future.

Because that’s what friends do for each other.

47 comments

  • I love the “deckled edge” pages of the book!

  • David, I’d much rather Chace Crawford from Gossip Girl play the young you.

  • Hello Mr. David! :) I`m writing to you because I`m a recent fan of your web site. It`s adorable the way you write and let us know your experiences at the kitchen or around Paris city. The photos and the detailed recipes you share with us make me know you better.
    I`m so amateur in this fantastic cousin’s world so for that reason this year I decided to take a course to cook better :D Hope so! Cooking brings a peaceful plasure and it`s really like art when you combine textures, colours also tastes.
    I`m fascinated about your “dulce de leche” posts because I`m from Uruguay and dulce de leche it`s tipish from our region (Argentina and Uruguay). Nowadays you can buy it at supermarkets but in our grandparents time they used to do it by theirselves. Nothing more delicious than home made dulce de leche :)
    Sorry me about the long message and my bad english (spanish is my tounge language). Read you soon! Greetings from Montevideo,
    Pia :)

  • P.S. I would search at my notes to soon share with you a recipe: bloquecitos de dulce de leche.

  • I also loved the deckled ages – although not as much as the book itself. I will admit I rushed into it too quickly (not that there’s any other way to rush), then dragged my heels through the second half, only because I didn’t want it to end.

    Thank you for sharing your stories – and the recipe for carmelized pork was heavenly.

  • hmm… Shooting in a really small place ? I think that gives that *jamie Oliver effect* : the camera has to move a lot to follow the hands, while it always stays in a close-up not to show the underwear hanging :D. => any people that looks the tv-show for more than 5 minutes in a raw suddenly needs a paper bag :)

    (well, I don’t beleive that J. O. was shooting in his real place where socks or underwear could be seen, but you see what I mean :D).

    oh, speaking about food tv-shows, have you considered sending your C.V. to cuisine TV ? I beg you on my knees, I just can’t stand anymore that Emmanuel de Brant and his bright red ears (and his bright red scalp from all this peroxyde), and his bright red food poorly shot in dark yellowish ambiance. I’ll be ok to see any ear hair of yours if that means I could enjoy your funny and witty tv-show instead of his :) .

  • Oh bummer! I won’t be in Paris until mid-August and would really love to get my copy signed. Are you planning another book signing at a later date?

    I second the deckled-ed edge remark. I prefer it over the smooth-cut pages that make books feel more sterile and thus less likely to be propped up in the kitchen.

  • I did it. I ordered your book off Amazon. I’m taking it up north over the holiday, and I will sit outdoors, with a glass of wine, and read. Sounds pretty good, doesn’t it?

  • Arrived in Paris today. Time change from East Coast is quite a whack after not sleeping on the Boston-Paris jaunt, but I hope to have shaken that all off by Sat. I can’t thank you enough for all the travel tips I’ve gleaned from you. It’s been less than a full day here and already many have proven to be invaluable!!!!! Merci!

    See you Saturday.

  • krysalia: I would go on Cuisine.tv but that Karine Teyssandier drives me NUTS! I think I would hit her if I saw her..

    Diana: Like most of Paris, I generally clear out of town in August (but it’s a great time to come since so many people gone.) Just make sure your hotel has A/C. Don’t have anything planned, but you can check my Schedule page which I update frequently.

    Marlowe & TSarah: I didn’t know what that kind of edge was when I saw it, and didn’t realize it was done as part of the design. I wish there could be two version-to make everyone happy : )

    Mario: I’m sort of out-of-the loop about the new young stars, but I’m happy to audition Chace if you think I should!

  • I still chuckle at the “rognons” story. I think you have to be french or extremely fluent to understand the humor. You mentionned never receiving your cooking books. 5 or 6 years ago, through the US post office, I sent my parents a large, kind of heavy parcel. My parents got a note from Roissy asking them to go pick up the package themselves because it was too heavy. After inquiring, the US post office had made a mistake and the package should not have been sent that way. I might be too late, but you should still try to contact the post office in Roissy and ask them what happens to unclaimed packages. You never know until you try. I am very attached to my cooking books so I can only imagine how you feel.
    It is very nice to see you on that “Good bite” video. What a great idea to put those crystalized ginger bits in a cobbler. Let us know when you have a book signing in Los Angeles.

  • david> Ok that’s one good point (and a huge one, I have the same desperate feeling about her and her goofy texts too, on dirait une poule faisanne :-S). But consider that you would help a lot of french viewers to get one hour of cuisine TV where she’s NOT there, neither the old dull Leautey, and that’s priceless ♥ !

    Speaking more seriously, I think that would be really nice for cuisine TV to refresh their programs grid with something witty, modern and funny you would be presenting, and for people who loves your style and your recipes it would be nice too.

    I’m even thinking this deserves the creation of a facebook group, counting those who would like this to happen one day (you being given your own recurrent tv-show on cuisine TV or any other network :D).

    If anyone feels like creating such a group, i’m in :D \o/

  • In August most Parisians flee to the South right? I’m moving over for school, so looks like I’ll be around for the Oct. signing.. yay! :) Probably a low likelihood of brownies though… library + sticky fingers = not a good idea.

  • Hello David,

    I, too, have wondered about the “deckled edges”! I just had no idea it could be a book design option.

    Thought you were for Daniel Craig to portray you in The Sweet Life in Paris: The Movie? (Then again, Meryl Streep would do it great, too, I’m sure…)

  • Malheureusement, I am going to miss the event at La Cocotte by just a few days. In the mean time, I’ll be packing, trying not to think about your lost cookbooks.

    PS: I had the great pleasure of seeing Hugh Jackman at a restaurant recently… HELLO!

  • I was totaly with you on the table salt thing until I read the recent news on iodine deficiencies… now, I am not so sure.

  • First, WTF with the event being so many miles from Seattle!?!? Kidding. Have fun!

    Congratulations on the awesome new Good Bites project. Both you and Shauna (one of the sweetest people ever!)…plus so many other awesome food bloggers. Awesome overload.

  • Thanks a WHOLE LOT, David! I made the mistake of reading your book right after having my appendix out, adding new luster to the term “bust a gut!” As someone for whom any recipe with more than two ingredients (one of which is water) is too difficult to undertake, I want to share one of my best ones with you and your readers:

    PEANUT BUTTER WELLINGTON

    Ingredients: 2 Slices Wonder Bread
    2 T Peanut Butter

    Well, there you have it. Enjoy!
    Terry

  • chika: Well, I had hoped he was interested. But he hasn’t answered my 9538 messages, so I’m about to give up hope. I did try camping out in front of his house for 147 days, too, but that failed to get his attention as well.

  • David, I loved your book. I laughed with you and can’t wait to try the brownies. The book is certainly coming with me on my trip to Paris. Is there going to be a reprint of your book “Room for Dessert” anytime soon?

  • shoot! I’m going to Mt. St. Michel this weekend! I wish I could come!

  • David,
    I pre-ordered your book from Amazon. Though I knew nothing about you (yeah, not a little thing…but now I know :-) ) but I was so hooked by your interesting story in the book, and of course, those Parisians in your mind. However, I was so bothered by the deckled edge. I wanted to return for having a smooth edge book while I didn’t want to send back MY book to Amazon because I haven’t read all the stories. This thing bothered me a lot, so I ended up reading from cover to cover within 3 days. In the meantime, I requested for a return. Guess what, I got the same deckled-edge book. I even headed for local book store to make sure the quality of this book is the SAME no matter where I go buy it. All and all, I think maybe it is just a precious gift (now it is! Because it is handmade). Now I read your book backward, and I really love (not just love, but want to eat up every little thing on) your chocolate book.
    Hope we will have a chance to know more about your life in Paris. After all, you bought A LOT of baking ingredients, and we all know it. Enjoy your sweet life:)
    Roxanne

  • Perhaps all the pro- and non-deckled edge folks can get together and swap books!

    I’m unsure of when the change will take place, but for production and other information, folks are welcome to contact Random House.

  • I’ll put up a fight before I let go of my deckled edge edition! I didn’t even know that was the term for it, so I feel (a bit more) enlightened.

  • The book design has the interesting characteristic of changing fonts/styles from the first page of a chapter to the following pages. I got the feeling that the design and editorial department didn’t know whether to categorize this tome as a cookbook, memoir, or sultry exposé. I considered it more of a “coming of age” story of a boy and his spatula. Regardless of the book design, I got a lot of grins out of it while I elbowed little old ladies out of my way in line at the market.

  • David, I am one of your followers on Twitter and would love to know what type of cookie is used for your wallpaper. They look so delicious. PS. I love your new book and enjoyed reading every single page. Thank you for providing such a great blog. Best wishes, Athena.

  • I’m loving the book, although it’s giving me a serious yen for Paris. Planning on making the dulce de leche brownies for a barbecue this weekend (with purchased ddl — I’m short on time and live near a great Latino market).

  • I love the deckled edges of the book and everything else in a first edition book! Plus I am delighted to laugh with you in all your adventures…

  • Congratulations David..it must be so exciting… wish we could get those Dulce de Leche Brownies..:)

  • John Travolta!

  • I just read your book, The Sweet Life in Paris, after reading about it on my daughter’s blog. I had visited that beautiful city several years ago and, after being reminded of the sights, smells, and tastes of Paris, I want to wade through our recession, and return to that beautiful city. Their love affair with fashion and food is an art form. Even though the Parisians can be a bit aloof, I make it a point to learn as many French words as I can, so that I can be a good ambassador of the US. They know when we are trying and often relent and give us a pass. Dining out, however, was another story in Paris. When we first arrived, the only thing we could read on the menu was salad and pizza. After three consecutive days of the same meal, we made it a point to learn how to read chicken, beef, etc. Of course, we had no help from the waiter! Thank you, again, for your lovely book!

  • I’m gonna smuggle this dulce de leche back to the US if it kills me. Wonderful to meet you today! Thanks for signing my book, and for being you.

  • Hi Danielle; Thanks for coming.

    That was quite a crowd–we certainly filled up the place : )

    btw: There was one brownie left at the end…so I had to eat it!

  • Oooooooooh how I wish I were in Paris… I would soooooooooo pop over for a visit… I think I will vote for Hugh Jackman… he is QUITE lovely! You’re sooooo right Meryl Streep is FAB!!!
    Oooh la la My Sweet Life in Paris… what a FAB title!!! I wish it was my title… le sigh!
    ENJOY!
    Fifi

  • I’m not exclusively a food blogger, but I did post a review and my attempt at a recipe from your book (my first chocolate baking project in 15 years!) here (if that’s what you meant by ‘If I missed anyone, let me know in the comments and I’ll add you’):

    http://myblankpage.wordpress.com/2009/06/23/a-book-review-a-recipe-and-a-secret/

    I thought the book was great – can’t wait to work my way through some more of the recipes (particularly the chocolate ones). Keep up the great work!

    p.s. – I’m definitely in the pro-deckled edges camp – such a nice, classic look. :)

  • David,
    I just finished reading your book and you’re a delightful writer and funny.

    I definitely will try your recipes too!

    Cheers.

  • I got fixated at the dulce de leche brownies and couldn’t read past the sentence. What is it please? And it comes in a jar? Please enlighten this girl from the tropics.

  • annette: Check out my post, and recipe, for Dulce de leche.

  • thanks for signing my book David, it was nice to finally see your face in real life and hear your voice. i wish we could’ve spent more time chatting with you. i’m one of those readers who go through their books slowly when they don’t want them to end. that’s how i’m going through yours even though a part of me wants to finish it today (i love reading about my culture and my people through your eyes!)
    that dulce de leche brownie was the bomb.
    gros bisous to you too.
    -imelda

  • checker & chess: Thanks to you, and everyone else, for coming by. I wanted to do something in the afternoon (so many things in Paris are in the evening) and was glad that lots of folks showed up.

    Glad you liked the brownies and thanks to La Cocotte and Context Travel for hosting and sponsoring the event!

    (Anyone in Paris who’d like a book, they have a few left over and they’ve priced them close to the US cover price, which is nice since they shipped them over.)

  • I”ll admit I was surprised at first by the deckled pages but now love them for the very reason you note the publisher chose them, so there’ll be no swaps for me. BTW: I’ve been taking French lessons for the last year and have accepted to not question the rules—just follow them! As my good friend and classmate often jokes, it’s not a very green language to use all those letters and then not pronounce them.

  • Okay, definitely NOT John Travolta. Daniel or Meryl, for sure. Did you hear that you can get Daniel Craig-shaped popsicle molds now? How’s that for a fun summer pastime?

    Love the deckles!!!!!!

  • David,
    Please let us know if you will be signing books in September. I will bring my book with me when I am visiting.
    Thanks!

  • Can’t believe I missed your book signing! Will you be doing any pastry or chocolate tours this summer? I am in Paris for a pastry internship till September and would love to go on one of your tours.

  • Hi Jenni: The next tour is in October, but it’s sold out. You can check out when tours are offered on my Tours page. I also list other events on my Schedule page, which I update when things get planned.

  • The narratives in “The Sweet Life in Paris” are as savory as the recipes which you’ve thoughtfully paired with each of the chapters. Can’t wait for your next book. Till then I’ll be reading your blog which is a visual feast.

  • Just finished the book, loved it and the deckled edges – going to Paris on Tuesday and hope to stop in every bakery and cheesemonger you mentioned. THANKS