Results tagged yeast from David Lebovitz

Pretzel Bites

Bakers and pastry chefs crave two things: Salt and vinegar. When I worked in the restaurant business and got home way after midnight, too-often I’d park myself in front of the television, put my dogs up, and dig into a bag of tortilla chips along with a big jar of spicy salsa. Of course, I was half the age I am now and a bag of…

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One of the high points of going to Ireland is the Irish breakfast. In France, breakfast is usually some toast and coffee, and I’m fine with that – although a few hours later, I usually have a plain yogurt with some dark honey or a bowl of fresh fruit, to tide me over until lunch. The Irish breakfast, on the other hand, is a major…

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I’ve gotta say, I’ve taken a few dings for not presenting only the best parts of life in a foreign city. People may, or may not, want to hear about dealing with cranky cashiers, rigid administrators, or worse, paper-thin bath towels, instead wanting a perfect story of life in an apartment with a balcony, and watching sunsets every night over chilled glasses of Champagne, toasting…

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There are a lot of people who come to Paris and can’t wait to get their hands on one of the amazing baguettes that are packed in baskets and lined up on flour-dusted bakery counters seemingly on just every street corner. (And people still ask me why I moved here?) Well I have good news and bad news for you – there are plenty of…

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The other day, I was looking at the overload of tomatoes that I bought as the season was winding down as the end of summer nears. But I realized that I was being gradually shoved out of my small kitchen by them, so I oven-roasted the louts with garlic and herbs to reclaim a few precious inches back of kitchen counter space. Yet when they…

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One of my biggest, deepest-darkest secrets is that a few times a year, I buy a frozen pizza. I used to do it on the sly, but lately I’ve even got so brazen that I’ll go out and do it in broad daylight. I am sure after my goings on about the popularity of frozen foods in France that I was going to get busted…

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I was browsing through my archives this weekend and landed on a post that I wrote back in 2005, about Vandermeersch. The bakery is really out in the middle of nowhere and for most visitors and even local, whether you’re going by foot or even by métro. But I was looking at the pictures I’d taken back then, which didn’t do the kouglof justice, that…

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When I got the opportunity to re-release my first two books, which had gone out of print, my publisher and I decided that they should be combined into one brand-new volume, Ready for Dessert, with new photos and more than a dozen new recipes added. So I made a master list of all the recipes, then chose my absolute favorites: the ones I’d found myself…

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Although we can’t expect things to be like ‘back home’, many of us do miss certain things that we are used to in American recipes. While French has wonderful ingredients, for bakers, it can be a challenge to adapt to new ingredients or ones that behave differently than what we’re used to. Here’s a list of commonly used baking ingredients and where you can find…

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