Laura Adrian is half of the team behind Verjus, a wine bar in Paris that she runs with her partner Braden. With a little help from an adorable Boston Terrier that pops his head into the action every once in a while. Laura worked for one of my favorite bean-to-bar chocolate makers in America, Theo chocolate in Seattle, before moving to Paris. Due to word-of-mouth,…
Whenever I go to a foreign city, within a few hours of getting oriented, I invariably find myself mentally preparing my move there. I walk around the streets, admiring all the shops and interesting people speaking beautiful languages, and looking up at the apartments with curving iron railings and linens hanging out to dry I imagine myself being a part of it all and making…
The Perfect Scoop is now available in a large-format softcover edition. Packed with recipes for ice creams and sherbets, plus non-dairy fruit sorbets and granitas of all kinds, this is the book so many folks have been using to churn up all sorts of frozen desserts. And it’s now available in a new format at a lower price. You’ll find not just ice creams like…
For those of you wondering what the difference between ‘sorbet’ and ‘sherbet’ is, technically a sorbet has no dairy or eggs in it, and sherbet is usually made with milk or may have egg whites. If you’re avoiding milk, you could use a non-dairy alternative, such as rice, coconut, almond, or soy milk. Or if you prefer, you can water in place of the milk…
I’m really fortunate to have two friends, Mort and Jeanette, who live on a boat in the Seine. When Paris gets crazy, as it does in September when everyone returns from their vacations, it’s a lovely respite to have a glass of wine on the deck and watch the world leisurely float by. It’s a great escape from a bit of the madness of la…
This week, Grom opens a branch of their famous Italian shop in Paris. Originally from Torino, Grom uses all-natural flavorings, which include growing some of the organic fruit they use in their sorbets and graniti, grinding up vivid-green Sicilian pistachios for pistachio gelato, and melding the exquisite hazelnuts from Piedmont with Venezuelan chocolate for their ultimate, silky-smooth version of Gianduja. I first tasted their exquisite…
For a number of years, this forum has been a place to ask questions about ice cream making. However after hundreds of questions, everything that could be asked and answered about ice cream making has been said. So comments have been closed and if you have a question, you can use the search feature on your browser to scan the comments. I’ve learned a lot…
For some reason, people think I eat out all the time. I like eating in restaurants, but I really like to cook make for myself and friends. When I do, I get to pick and choose exactly what I’m going to make, what I’m going to put into it, and how to cook it. I become the proverbial free man in Paris. At least in…
A reader recently wrote to ask, “How long does ice cream last in the freezer?” Oddly, I never gave it much thought since it doesn’t seem to linger too long around here. So I looked around and found the answer at the FDA website: 2-4 months. The most common problem when ice creams and other frozen desserts spend too long in the freezer is the…
A
Get David's newsletter sent right to your Inbox!
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
