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Mexican Dinner with Susana Trilling, in Paris

Susana Trilling Mexican Dinner

The first time I went to Mexico was sometime back in the 1980s. And from what I’d heard, I was sure that I would never come back. Most stories suggested danger lurking from every corner of every city and town, even in the oceans, where who knows what could happen to you in there. Or at the very least, I’d certainly be laid up in bed, doubled over from accidentally drinking the water.

Since that first trip, where I happily found myself on warm beaches sipping Mexican beers and eating spicy ceviche made from seafood that the fishermen brought in each morning from the clear blue ocean, I’ve been to Mexico maybe five or six times, and each time, made it back just fine. (Except for once, when I had a rather unpleasant return flight, made worse by a full plane with one restroom that was out-of-order. Which might have been attributed to a run-in with some mezcal.)

Because I live farther away now, it was nice that a bit of Mexico came to me — and didn’t involve and unpleasant return on a plane. Susana Trilling was coming to Paris and my friends Kate and Judy urged her to get in touch with me.

Susana Trilling Mexican Dinner

Susana had invited me over for a homemade Mexican dinner at her friend’s place in Paris, where she and Jesse, her son, were staying. But having cooked in my share of Parisian kitchens, which are often tiny and not well-stocked for serving groups (or preparing Mexican fare), I invited her to my place to cook, since I pretty much have any kitchen tool and ingredient one could imagine. Including some Mexican ones.

Susana Trilling Mexican Dinner

She unpacked her haul from the market in Paris, as well as lots of little packets of spices, seasonings, and a box of stone-ground Oaxacan chocolate, ground with cinnamon and sugar. I couldn’t resist and tore into the box, pulled out one of the handmade bars, and took a sniff. I love the smell of brusque, coarsely ground Mexican chocolate, and I was happy to hear we’d be having a Mexican dessert Susana would be baking with it.

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New York/Brooklyn Booksigning: Friday, October 10th

This Friday, October 10th, I’ll be at The Brooklyn Kitchen for a book party!

My Paris Kitchen Book Cover

For this free event, on hand will be samples to tasting from My Paris Kitchen, and there will be copies of Ready for Dessert, a collection of my all-time favorite dessert recipes, and My Paris Kitchen, a collection of stories and recipes from my French kitchen, that I’m happy to sign for you. And – gulp – since holiday season is slowly approaching, signed copies of my books make great gifts for friends and family. I’m just sayin’…

Ready for dessert cover blog

The fun, food, and wine will take place from 6pm to 8pm.

If you can’t make it to the shop, or live elsewhere, and would like a signed book, you can order one from The Brooklyn Kitchen — I’ll sign it, and they’ll send it. Click here to order.

The Brooklyn Kitchen
100 Frost Street (map)
Brooklyn, New York
(718) 389-2982

[If you plan to come, you're invited to confirm on the Facebook Event page to let them know about how many guests to expect, although it's not required to RSVP. If you have other questions about the event, feel free to contact The Brooklyn Kitchen.]

Paris Booksigning at Treize…a baker’s dozen, this Sunday

This coming weekend I’ll be at Treize…a baker’s dozen, in Paris on Sunday, October 5th, from noon to 1pm.

My Paris Kitchen

I’ll be signing copies of My Paris Kitchen at one of the latest, and sweetest, cafés in Paris – Treize…a baker’s dozen. Located in a gorgeous Left Bank courtyard, Treize…a baker’s dozen, where owner and chef Laurel Sanderson charms locals and expats with her home-style cooking, much of it rooted in flavors from her native South Carolina. Yet blended with a French sensibility, and French ingredients.

The café serves lunch, brunch and le goûter (afternoon snack), and readers of My Paris Kitchen will be familiar with Laurel, as she inspired a story and recipe in My Paris Kitchen. I’m excited to be a guest in her café for this event.

Treize_Logo__-_davidmlebovitz_gmail_com_-_Gmail

There will be copies of My Paris Kitchen available, and you’re welcome to bring previously purchased books as well. Looking forward to seeing you on Sunday!

[Note that there is a brunch from 1 to 4pm, which is sold-out. But this event is open to all from Noon to 1pm. If you'd like to RSVP to let them know you're coming, you can on the Facebook Event page.]

London and Paris Book Events

My Paris Kitchen

– Next week I’ll be doing a chat and book signing on Monday, June 2nd, in London, in conjunction with the folks at Toast. There will be snacks, treats, nibbles, and – yes, cocktails! Sign up here.

– And on Saturday, June 7th, I’ll be at WHSmith in Paris from 3:30 to 5pm signing books as well. No need to sign up. Just stop by!

q & a

Rocky Road

I just returned from a four-week book tour where I met a lot of people. Everyone was incredibly nice and it was a treat, although because of the nature of the events, it wasn’t possible to spend lots of one-on-one time with anyone – including myself. However, I tried to answer as many questions as possible. The most frequently asked questions were; “Where have you been?” “Where are you going?” and, curiously, “When you are leaving?” I’ll assume the last one was people just being polite. (I hope!)

Another popular question was about mes bonnes adresses in Paris, or favorite places to eat. While I update the list on the My Paris page regularly, and there are more complete descriptions in the Paris restaurant category on the site, I suspect people thought I was holding out on them. (I swear, I’m not! – well, maybe one or two…but I have my reasons…) I was also interested in how many people were coming to Paris in the near future, which may explain the rise in airfares this summer, which are preventing us from going to Cape Cod and having a lobster, steamer clam, beer, and corn-on-the-cob fest.

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My Paris Kitchen book tour

My Paris Kitchen

I’ve finally reached a milestone in my life because I am actually going on a book tour. Yes, I can barely believe it myself. After years of publishers hiding me, aka “the loose cannon,” they are releasing me into the wild. I’ll be heading to the U.S. and Vancouver for a series of events to mark the release of My Paris Kitchen. While I’d love to go everywhere*, there’s only one (1) of me, and fifty (50) states – not to mention the provinces, territories, and wilds of Canada. However, if anyone can get me to Hawaii and arrange an event close to the beach, I will work on my publisher to find a way to accommodate that one. (But you may have to invite them to come with me.) So, in spite of how easy the airlines make it to change tickets, and the low-fees involved in doing so, this is it.

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Paris Book Signing This Sunday

perfectscoopThis Sunday, I’ll be doing a book signing with my friends at The House That Jack Built as part of their Valentine Jumble Sale. The event will take place at Le Mary Celeste (1, rue Commines, 3rd, Métro: Filles du Calvaire or République).There will be copies of The Perfect Scoop sale priced in hardcover and paperback, in addition to a limited amount of copies of The Sweet Life in Paris and Ready for Dessert.

I’ll be there from Noon to 3pm (the sale continues until 5pm) and you’re welcome to bring copies of previously owned books you’ve purchased elsewhere. There will be vintage items, cocktail punch, and Alison’s sweet-salty treats. So if you’re around this Sunday – stop by and say hi!

Should You Remove the Green Germ from Garlic?

Garlic

Garlic has a season, and depending on where you live, that season is usually spring through mid-summer. In France, we get ail nouveau, which are heads of garlic that are very plump and slightly soft, whose moist skin is tinged with a bit of pink. As it ages, the garlic becomes more rosy in color, and there is even a special “rose” garlic in France called ail rose de Lautrec, whose status is certified by the French government. As the months progress, garlic season ends and the remaining heads go into storage.

Garlic

In France, garlic that has been kept is often referred to as ail sec, or dried garlic. And in many cases, during storage, those cloves of garlic will develop a green germ inside that is said to be bitter and should be removed. I know, because I’ve said that myself. But I’ve never really put it to the test. So when a friend, who worked closely with Marcella Hazan (an expert on Italian cuisine) told me that Marcella never removed the green germ (her reasoning being that since it was new garlic in the making, it was tender and not bitter), I figured it would be interesting to see – and taste – if removing it really did make a difference.

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