My friend Chloé Doutre-Roussel, who is the esteemed chocolate-buyer for London’s Fortnum & Mason, finally came out with the book she’s spent a lifetime of tasting and working towards. The compact size of her book, The Chocolate Connoisseur, belies the depth of information within. The Chocolate Connoisseur is a must have for any chocolate lover, and it’s my current bedside reading. Chloé, who was tapped…
An extraordinary tarte Tatin, the one I consider the best in Paris… A clever ruse, and now that I’ve gotten your attention with something sweet and luscious, I decided I wanted to show how I got to the bottom of something that’s been bugging me all week: the difference between saucisse and saucisson. So this morning I braved the biting cold and went to my…
Four Jobs I’ve Had: 1. Restocking the salad bar at The Vineyard restaurant. You wouldn’t eat the hard-boiled eggs at a salad bar if you saw where they come from. And I don’t mean the chickens. 2. The photo processing counter at Service Merchandise. We would wait for certain customers to drop off their film. Some were famous. At least amongst us. Especially Mr. Sabatini….
If I have to put on a sweater and carry an umbrella one more day, I’m going to scream…
I’m very lucky that I live just one block from the biggest outdoor market in Paris, the Richard Lenoir Market. Beginning at the Place de la Bastille and radiating northward, Sunday is a particularly lively day, since almost all other shops are closed in Paris on Sunday. I guess the alternative, going to church, is a less-popular option here, even in this predominantly Catholic country….
When I used to get sick in America, I would get congested, a sore throat, sometimes a runny nose, and a fever. In France, whenever I get sick, it bypasses every other organ and heads straight to my stomach. I don’t know if it’s the rich foods, the dubious rules of storage, or a new set of germs as foreign to me as the 14…
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…
We’ve been tinkering with the web site and blog here for the past few weeks, making some changes and adding some features based on some of your feed back. As the blog continues to evolve, I realized that it had quickly outgrown some of the previous formats so I’ve been working with my long-standing (and long-suffering) web master to improve the site Wondering where you…
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