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French vs. American Refrigerators

Maybe I’ve been looking at too many appliances lately, trying to decide on the just right one. But during my search, I’m trying to figure out what the difference between a French refrigerator and a réfrigérateur américain is…


French refrigerator
French


American refrigerator
Américain

Paris Get-Together This Sunday


This Sunday, February 12, there’s going to be a get-together to celebrate the release of the Paris Pastry e-book (a clever ruse to drink wine and eat macarons…) at La Cuisine cooking school in Paris. The event will take place from 2 to 4pm.

In addition to fun, frolic, and macarons made by the student of the school (did I mention the wine?) there will be copies of Ready for Dessert, The Perfect Scoop, The Great Book of Chocolate, and The Sweet Life in Paris, for signing if you’d like a personalized copy. Or you’re welcome to bring books you already have to sign as well.

If you plan to come, you are welcome to RSVP at the Facebook event page.

Looking forward to seeing you there!

-david



Notes

-Because this is a cooking school, and there will be other programs taking place before the event, please do not arrive early. It’s cold out there and we don’t want you standing by the Seine freezing your derrière off until the doors open.

-Credit cards and cheques cannot be accepted for book sales.

-The Paris Pastry Guide e-book is on sale for just $2.99 until February 14th through the Paris Pastry website only.

New Newsletter – Sign Up!

I’ve decided to revamp my newsletter by signing up with a new service, ramping up the content, and making it a regular monthly feature. In the newsletter, you’ll find photos, stories, Paris travel tips, recipes, and other information that will only be in the newsletter. I’m working on getting the hang of the software, but I’m looking forward to sharing information there that doesn’t make it on to the blog. Of course, the newsletter is free and you will not be bombarded with any other kinds of messages—you will just receive the newsletter in your inbox when it’s sent out, that’s all. You can sign up using the form here:




Your e-mail address is never shared and the sign-up for the newsletter uses a double opt-in system, so that you will receive a confirmation message than you’ll need to reply to in order to be added to the list*. (To ensure you get it, you may want to add davidlebovitz.com to your ‘safe’ list in your e-mail program, so it doesn’t go into your spam folder.)

Please note that if you’re already on the newsletter list from the previous newsletter, your delivery address has been moved so there is no need to re-subscribe and you will not get a confirmation message if you do.

At the end of each newsletter is a link to follow in case you want to unsubscribe. I’ll miss you. But we’ll always have Paris.

That’s the way the granola bar crumbles

granola bars

I think the highlight of my Christmas dinner this year was when I entered the family kitchen, where I arrive bearing the dessert, and promptly dropped the the whole thing on the floor, where it shattered into a million pieces. I sighed, and guessed it was a fitting end to a fragmented year. Having seen more than my share of kitchen catastrophes in my time in various professional kitchens, like getting yourself stuck in a traffic jam, there’s not much you can do once the damage has been done and I’m glad that I’m able to laugh them off.

This year, one of my catastrophic ideas was to tackle granola bars. I see recipes out there all the time—usually some sort of combination of oats, dried fruits, sometimes nuts, and invariably lots of sweeteners to hold everything together. I wanted to make a bar that was really grainy and nutty, without being overly chewy or sugary, but not one of my experiments turned out as I expected. And what I was left with after each of my attempts was a cutting board with some combination of oaty crumbs, miscellaneous dried fruits, dried out seeds of some sort, and a wounded ego.

Continue Reading That’s the way the granola bar crumbles…

Links I’m Likin’

Place Dauphine

Ever have data loss? I ran Disk Doctor once, thinking I’d be cleaning up my goofy hard drive. Well, it works..and – poof! – everything on my computer disappeared, never to be seen again. Sign up for Crashplan and back up your data off your computer. (Thanks Michael!)

Speaking of which – you might want to back up your Flickr or Facebook accounts? Backify will take care of that for you.

I’ve been deluged with desperate requests for macaron tips. Here’s my round-up of techniques and troubleshooting for Making French Macarons. And that’s all I can tell ya’…

Although I usually use Kayak for planning a trip, Hipmunk let’s you plan your trip with various factors, including layovers, flight duration, or stopovers, which you can search and filter by the “Agony” factor.

Continue Reading Links I’m Likin’…

Get-Together This Saturday at Sugarplum Bake Shop in Paris!

I don’t think anyone out there is more excited than I am for the get-together this weekend at Sugarplum Cake Shop in Paris! There’s going to be cake, cookies, and lots of other sweet treats to sample.

The event will take place this Saturday, October 22, from 6pm to 8pm. Copies of The Sweet Life in Paris, Ready for Dessert, and The Perfect Scoop will be available – Ready for Dessert and The Perfect Scoop will be the new UK editions – and perhaps a good chance to tick off a few gifts on your holiday list, too.

If you haven’t been into the Sugarplum Cake Shop, you’re in for an amazing time and it’s going to be lots of fun, and a chance to taste some of their incredibly scrumdiddlyumptious treats.

Sugarplum Cake Shop sugarplum cupcakes

You’re welcome to bring already owned books for signing and for those unable to make the event, you can stop into the bakery beforehand and order a signed copy of a book.

Although the event is open to all, if you are coming and would like to RSVP on the Facebook Event page, that will give the bakery a better idea of how many guests to expect.

Please note that the bakery is open to the public until 6pm. So if you’d like to arrive in advance and enjoy the café, you are welcome to as a customer until that time. This event will begin at 6pm.

—see you then!



Sugarplum Cake Shop
68, rue du Cardinal Lemoine (5th)
Tél: 01 46 34 07 43
(Map)

London Book Events – This Week

Although it seems like I travel a lot, I normally don’t—I swear. (Although I think my internal clock, which is going haywire, might disagree with that statement.) However I couldn’t resist coming to London to celebrate the release of Ready for Dessert in the UK, in addition to the UK-edition of The Perfect Scoop.

readyfordessert.jpg

I’ll be making a quick jaunt to London this Tuesday, September 6th, at Divertimenti, doing a cooking demonstration and booksigning (Facebook RSVP page), as well as hosting a dinner at La Fromagerie on Wednesday evening.

Whew!…


San Francisco Book Event: This Tuesday, Aug 30th

This Tuesday night, from 6 to 7pm, I’ll be at Omnivore Books in San Francisco signing books.

If you’re in town, stop by and say hi!
readyfordessert.jpg

Omnivore Books
3885a Cesar Chavez
San Francisco, CA
(Map)

Although not necessary, you’re welcome to RSVP at the Facebook page for the event. If you are unable to make the event, or live elsewhere, you can order a book from Omnivore to be sent or saved for you.