Results tagged ice cream from David Lebovitz

Hot Chocolate Pudding

I had some friends over for dinner recently who were moving away, which is always sad, and they were in the full-on stress of moving; packing up boxes, dealing with logistics, selling most of their things, and taking care of the details of deménagement.

I had been leafing through Sinfully Easy Delicious Desserts by chocolate expert (and comrade in chocolate) Alice Medrich, who I was introduced to in the 80s, not personally, but though her spectacular chocolate cakes and confections. Her chocolate shop in Berkeley was changing the way we thought about chocolate in America, and I’d like to think my (near-daily) allegiance to the store, called Cocolat, had something to do with it.

Alice had learned techniques for making French cakes and truffles, and was getting national acclaim for her extraordinary treats sold in the shop. I was such as fan that when I was baking just down the street, at Chez Panisse, I used to stop in on my way to work for a truffle or a slice of cake. And I finally had the chance to meet Alice, and she became one of my dessert heroes, coming out with some of the best books on baking you can get your hands on. And if you’re anything like me, before long, those hands are likely to be smeared with a little bit of chocolate.

Continue Reading Hot Chocolate Pudding…

Can I Freeze Cream?

creme excellence

I was recently at Metro, a members-only store that sells things for professionals in large quantities with lots of food items. However unlike “members-only” stores elsewhere, you need to have some professional affiliation to join. Excitedly, I stocked up on lots of the things that I use a lot of, including cassonade sugar sold in bags close to 5-pounds, hazelnuts, tin containers for giving away treats from recipe-testing, and I picked up a few cases of wine, just because there happened to be a little extra room in the trunk of the car that needed filling.

(I like to think my wine consumption is somehow tied to my professional activities, too. But maybe it’s just because of them?)

Continue Reading Can I Freeze Cream?…

Paris Pastry App Update – Version 2.0+

Paris Pastry App

We’ve completely revamped and rebuilt the Paris Pastry app, starting with adding updates and the latest information about Paris pastry shops and updating my favorite addresses. But we’ve also rebuilt the app from the ground up, including a scrollable, enhanced French pastry glossary and dynamic maps searchable with a tap, to find the pastry shop nearest to wherever you are in Paris!

To celebrate the re-release, it’s being offered at a special price for $3.99 for a limited-time.

Paris Pastry App

To use the app, open up the home page and you’ll find categories for everything, from delicious scoops of ice cream to where to find the best hot chocolate. There’s also an introduction by me about Paris pastries, as well as a glossary of terms you might come across in a bakery or chocolate shop. If you’re looking for a quick “Best of Paris” overview, check out my Top 25 Places in Paris for Pastry.

Continue Reading Paris Pastry App Update – Version 2.0+…

Win a Cuisinart ICE-100 Ice Cream Machine!

When I found out that Cuisinart had released a brand-new model of their ice cream machine, I asked if they would let me give two away on my site. And I was happy when they agreed!

Continue Reading Win a Cuisinart ICE-100 Ice Cream Machine!…

Clasico Argentino: Argentinian Helado in Paris

ice cream

I’ve come to realize that I’m not very good at ‘watching’. When I worked in the restaurant business, one of my cohorts said to me one day – “There are two types of chefs: doers and watchers.” Meaning that some chefs got right into the cooking with the line cooks, while others like to stand there and watch. I, myself, could be classified as a doer because I’m like I’m a shark: If I don’t keep moving, I’ll wither away.

I’ve kind of had my fill of watching and waiting, so instead of continuing to wither away, I decided to take matters into my own hands and deal with what I could control. This week the weather took a turn for the better in Paris; it’s always one day when the bleak weather suddenly changes and we revel in the hope that the cold snap of winter is behind us.

Everyone on the sidewalks of Paris is a little stunned to see the sunlight, almost walking around in a daze (including the number of people who refused to get out of my way when I was struggling to carry an iron pipe down the sidewalk and as a consequence, almost walked right into the butt of a massive metal pipe) but within a few hours, all the café terraces are packed – and not just with the usual fumeurs – but everyone craning their necks, trying to catch a little wedge of sunshine.

Continue Reading Clasico Argentino: Argentinian Helado in Paris…

Favorite Cookbooks of 2011

cookbook pile up

As 2011 draws to a close, I look at the stack of books that I’ve collected on my bookshelf (and piled up on my floor…and beside my bed, and stacked in my kitchen…) and wonder how I’m going to cook and bake from them all. I just can’t help it, though—I love cookbooks. And these are the books that I couldn’t resist tackling in 2011, although a few are filled with bookmarks intended for future dinners and desserts, and blog posts. Some are traditional books bound with nice paper, filled with recipes, others are food-related books; memoirs and remembrances. And there are a few entries I’ve chosen that push the boundaries of traditional text, electronically and otherwise.

This year, I found myself drawn to cookbooks with a story to tell, not just mere collections of recipes. Books with a distinct point of view by an author, and essays which took me beyond the page and into their lives, which veered in some rather compelling directions. A few of the books were chef’s memoirs, which I did include even though they don’t have recipes. But something about them added to the canon of cookery books I have and referenced cooking in ways I wasn’t expecting.

Because I live abroad and have limited storage space (and deliveries can be a challenge), I wasn’t able to procure all the books that I wanted to. But this year saw a big uptick in publishers – and readers – jumping onto the e-book bandwagon. While not everyone wants to cook from a computer screen, one advantage is that foreign cookbooks, or out-of-print titles, may have new lives and can downloaded anywhere in the world within seconds.

Continue Reading Favorite Cookbooks of 2011…

Paris Pastry App

At long last, I’d like to introduce you to the Paris Pastry app. It’s a project that I’ve been working on for a while, doing lots of delicious research around Paris, scoping out the best bakeries, chocolate shops, and confectioners in the sweetest city in the world!

Paris Pastry App

In the app, you’ll find hundreds of the best addresses in Paris where to find the most buttery madeleines and financiers, how far you’ll have to go to get the dreamiest salted butter caramels from wherever you’re standing, where is the best cup of rich hot chocolate, and how soon you can get your hands on a scoopendous ice cream.

Continue Reading Paris Pastry App…

Il Gelato Centogusti

chocolate gelati

I’m very fortunate to have a gelato guide in Milan, because it’s a rather spread out city. And like many Italian cities, I’ve found some of the best gelaterias are located farther away from the city center. (Younger, less-established gelato makers can’t often afford to be in the expensive areas.) Unlike other Italian cities, Milan isn’t really a place that caters to tourists – which isn’t a bad thing. It’s just that unless you have someone taking you around, sharing the best addresses, you won’t likely stumble upon great places like Il Gelato Centogusti.

Continue Reading Il Gelato Centogusti…