This coming Thursday, March 24th from 4 to 6pm, I’m having a get-together and book event at the Hotel Allegro in Chicago.
The hotel is located at 171 West Randolph Street and copies of The Sweet Life in Paris, Ready for Dessert, and The Perfect Scoop will be available. All proceeds from sales* will go to benefit the Greater Midwest Foodways Alliance.
Just released, the paperback edition of The Sweet Life in Paris is out with a new look that I just love. Inside, I also revised and updated the Paris address book to include additional information* about my favorite places in Paris for this new edition.
Right now Amazon is selling the book for only $7.67 (price subject to change) – so get ‘em while they’re hot!
You can also visit your local bookseller, who should have copies in stock as well.
*The edition contains the same chapters and recipes as the hardcover one, however some additional listings for bakeries, pastry shops and other places have been added along with updated contact information.
I always seem to have the supreme misfortune to draw the letter W when playing Scrabble in French, as there’s barely one-quarter of a page in the French dictionary devoted to words that begin with that letter. People use “Wu” for Chinese money; although I allow them, it’s not in the French dictionary so I’m not sure that’s in the official rules. In spite of their high-value, I always am irked when I pull that dreaded W tile.
But I’m not a Scrabble expert, plus the fact the French have all those gazillion verb tenses, which is another reason that I never win. And my request to play in English is still pending.
When I lived in the states, I used to wonder why all the people who lived in New York City would go out of their way to proclaim that they could never live anywhere else, that New York City was the best city in the world. That they could only live in Manhattan, etc..etc.. Then they’d spent three months of the year, during the summer, bailing on the city they claim to love.
Have you been searching for copies of my first two cookbooks, Room for Dessert and Ripe for Dessert, only to find out that they’re now out of print?
Released in 1999, Room for Dessert had recipes for over 100 of my favorite desserts. Ripe for Dessert followed the same winning formula for easy-to-follow recipes, with a focus on using fruit.
Both books were photographed by Michael Lamotte, and Room for Dessert was a finalist for the IACP Best Baking Book of the year.
So if you’ve been trying to get your hands on a copy, the search is over because I am offering as a bid item for Menu for Hope 6 a copy of each.
Continue Reading Signed Collection of David’s Cookbooks: Menu for Hope 6…
I gave this recipe out a year or so ago on the site. But because it’s so easy to put together, I made it yet again last night, to have as a little nibble with some white wine before dinner. And we couldn’t eat it fast enough. (And almost didn’t have room for dinner.) It’s adapted from The Sweet Life in Paris. So for those of you who might have missed it, I’m bringing it up from the archives as you might want to make a batch for an upcoming get-together, too.
It’s really simple to make: all you really need is a bag of pretzels, a mixture of any kind of nuts that strikes your fancy, some spices, and a flurry of sea salt. Add a restrained amount of melted butter and maple syrup, and when it comes out of the oven, you’ll barely be able to wait until the salty-sweet, spiced mixture of glazed nuts and pretzels is cooled down before diving right in.
I know, because last night after I made it, two of us wolfed down the entire batch. Now if you’ll excuse me, I need to go toast off some nuts, melt some butter—and open yet another sack of pretzels…
This Sunday, December 6th from 3-5pm, I’ll be doing a booksigning with Heather Stimmler-Hall of Secrets of Paris, author of The Naughty Paris Guide, and Keith Spicer, author of Paris Passions.
We’ll be hosted by Context Travel in Paris and Oliver Magny of O-Château, who will be providing libations (ie: wine).
Since it’s the holidays, if you’re good, I might even bring some Friendship Bars…depending on whether you’ve been naughty or nice.
Every year I spend an inordinate amount of my time poaching fruit. It’s usually because I’m powerless to resist all the pears in baskets at my market, and buy far more than I need. Yes, much of my sweet bounty find its way into sorbets, cakes, ice creams, and jams. But one of my favorite ways to keep those pears around a little longer is to poach them.
Poaching is gentle, stove-top cooking, and winter pears are ideal candidates since they keep their shape. Poaching also improves the taste of ho-hum pears. That’s especially good news for you do-ahead folks out there; the longer the pears sit in the flavorful syrup after poaching, the better they’ll taste. Since there isn’t a big variety of fruit tumbling my way in the winter, to get my fruit-fix, I’ll keep some poached pears in the refrigerator and enjoy them diced and mixed with my mid-morning yogurt and granola.
Be sure to start with firm, ripe pears.
This Wednesday, October 28th at 7:30pm, I’ll be at the American Library in Paris discussing my favorite topic—dessert!
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