Now readers in the United Kingdom have their own UK edition of The Perfect Scoop.
It’s so new, even I don’t have it yet—so you’ll scoop me, too.
The Perfect Scoop is now available online or from your local bookseller – just in time for summer!
I know I’m just starting here, but before you and I go any further, I just have to say one thing about these brownies: They’re pretty insane. I made these brownies about fifteen years ago and found it patiently waiting in the back of my recipe files. And giving it a read-through, it all came flooding back to me and I was struck with the urge to make them again.
One of the things I remember most about these brownies is how massive they were and how heavy the pan was. The pan is so heavy that I can’t imagine most people would be able to heft it with one hand. In fact, I was going to weight the pan just to prove it to you but my baking scale didn’t go that high. Yowza.
I’ve been in the midst of working with the publisher in the United Kingdom for the release of Ready for Dessert and The Perfect Scoop on this side of the Atlantic*. I’ll announce the dates as to when they’ll be available, but I’m thrilled to have them more readily available to European readers. And my shoulders will be happy as well because you have no idea how much work it is lugging boxes of 3-pound books through airports.
Books go through rigorous editing after they’re written, then they’re copyedited, then proofread by the author. Then the book gets punted back to the editor, and back to the author for a final look through. Then it gets forwarded the designer, then to the printer.
This Friday there will be a get-together at La Cuisine cooking school in Paris. Joining me will be my friends Alec Lobrano, author of Hungry for Paris, and Heather Stimmler-Hall, author of Naughty Paris—and we’ll have copies of our books to sign as well for holiday gift-giving.
I’ll have copies of Ready for Dessert and The Perfect Scoop. If you’d like a signed copy of The Sweet Life in Paris, you’re welcome to bring one along, as well as any of our books that you have previously purchased
The fête will take place this Friday, December 10, from 6-8pm.
La Cuisine is located at 80 quai de l’Hôtel de Ville. (Map)
There’ll be wine, chocolate (of course…), cake, cookies, and a big hunk of Comté cheese from my friends in the alps to nibble on.
One of my favorite summertime memories was having mint chip ice cream back when I grew up in New England, which we ate outside and had ordered from a window at our local dairy. Even though the ice cream was freshly made, they made sure it bright-bright-green, so we knew we were eating mint, I guess.
I remember a few years later, after the dairy closed, when we bought a tub of Breyers ‘all-natural’ ice cream at the supermarket and I lifted the lid off the tub of mint chip ice cream only to be surprised to find that mint ice cream wasn’t really green at all, but almost pure, snowy white, save for the chunks of chocolate studded about here and there.
When I wanted to come up with my own mint ice cream recipe, I used handfuls of fresh mint leaves for flavor, unlike what the store-bought stuff is made from, so it had a leafy, herbaceous flavor. A few people noted to me at various times that their mint-infused milk didn’t get the delicate green hue that mine has, but mint is a plant and most plants aren’t standardized—at least not the ones I want to eat.
So, naturally there will be variations in strength and color depending on the mint that you use. If you’d prefer to have absolute certain, 100% standardized results, you could simply make a plain vanilla ice cream and add mint extract or crème de menthe in lieu of the vanilla, but I’ll stick to using only fresh mint in my ice cream.
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 Hazelnut-Chocolate Gelato and a coffee-charged Mocha Sherbet, but recipes for ice cream puffs topped with steaming Hot Fudge Sauce and Candied Almonds, homemade chocolate-dipped Peppermint Patties to mix inside your favorite flavor, and Buttercrunch Toffee to crumble over the top of your frosty scoops.
With both metrics and standard measurements, get your ice cream makers out and start churning today!
Photos by Lara Hata.
The other night I was standing on the métro and found myself face à face with a little affiche advising me, minding my own business as I rocketed below Paris, that it’s not alright to eat Mr. Ed. Then on Tuesday, I was taking a stroll through the thirteenth, on my way to have lunch with a friend in Chinatown, and came across a sign pleading a stop to the practice of le gavage, the forced stuffing of ducks and geese to make foie gras.
A lot of Americans think that all the French are unequivocally daring eaters, or aren’t picky, which is partially true: when you have a dinner party, you don’t have to worry about someone showing up who’s allergic to peanuts or dairy. Aside from a certain American who won’t eat squid, everyone around here eats almost anything, and just about everything might show up on a menu if you get invited to dinner. Except offal, which, in spite of the fact everyone thinks the French like to chow down on stomach lining, testicles, and kidneys, there’s plenty of them that turn up their noses at the idea of digging into a steaming dish of any of the above. btw: In case you invite me over for dinner, I’m with that camp.
We’re in the final week, the home stretch, of Menu for Hope 6 and I’m thrilled that so many of you have generously bid on items for this important charitable event.
(Update: The deadline for bidding has been extended to December 31, 2009!)
It’s amazing that when so many people contribute even just a small amount, just $10 a person, collectively we can make a major impact.
However I am committed to making this the best-ever year for Menu for Hope, so I’ve rounded up some additional, extra-special surprises in addition to the other fantastic European and UK bid items, most of which can be shipped globally.
Two American chocolate-experts, Ginger Elizabeth Hahn and Shawn Askinosie have offered the most incredible gift baskets for bakers and chocolate lovers I’ve ever seen. (And I’m not kidding, folks.) Speaking of chocolate, if you live or plan to travel to London, there’s a private chocolate tour for you and your guests.
My friends at Ten Speed Press have put together a collection of their best-ever baking books, including one from me. And any frites-lovers out there will certainly appreciate a professional deep-fryer, courtesy of Krups.
Ginger Elizabeth Hatbox Chocolate Extravaganza
On my last trip to the states, I managed to get through most of the chocolates that people generously plied me with along the way. But I did bring a box of Ginger Elizabeth chocolate back to Paris, which I opened one night after dinner. And after we each plucked one of the shiny brown squares from the box and put in on our mouths, we both fell silent, then looked at each other. Then I just said, “Wow”, and Romain pronounced them “…Better than La Maison du Chocolat“, which is some praise, especially from a Frenchman!