I just returned from a four-week book tour where I met a lot of people. Everyone was incredibly nice and it was a treat, although because of the nature of the events, it wasn’t possible to spend lots of one-on-one time with anyone – including myself. However, I tried to answer as many questions as possible. The most frequently asked questions were; “Where have you…
I’m not gluten-free, but I am a bread-lover. (fyi: I also like boulangeries, too.) And am happy to come across any kind of bread packed with grains. But I don’t think all bread needs to have wheat in it. Other grains and starches – from buckwheat and rye, to cornmeal and rice flour – all make excellent breads, in the right hands. In addition to…
– Next week I’ll be doing a chat and book signing on Monday, June 2nd, in London, in conjunction with the folks at Toast. There will be snacks, treats, nibbles, and – yes, cocktails! Sign up here. – And on Saturday, June 7th, I’ll be at WHSmith in Paris from 3:30 to 5pm signing books as well. No need to sign up. Just stop by!
The first true weekend of spring just happened here. Well, there may have been some nice days when I was gone, but the weather was fairly glorious the last few days. And being a holiday weekend in France, off we went to the countryside (campagne), enjoying the clear blue skies. Drive just about an hour from Paris, the air clears and you just want to…
UPDATE: I created the Paris Pastry app to feature and highlight hundreds of the best chocolate shops, bakeries, and pastry shops in Paris. Unfortunately, the technology of building and maintaining the app eventually exceeded my capabilities and it wasn’t possible for me to update it as often as wanted to. Because of those limitations, and others, I made the difficult decision to remove the app for sale. If…
The golden age of cocktails happened during the period of prohibition in America. (So it seemed to have the reverse effect.) During that time, people made their own spirits underground, like bathtub gin, and since the taste wasn’t exactly up to snuff, a good number of cocktails were concocted so that the taste of the main alcohol could be hidden under a few layers of…
I was always on the frence about fruit-based ice cream made with eggs. Yes, you got that right. I wrote “Frence,” which is my subconscious speaking (or writing), most likely because I’ve got both France – and fresh strawberries – on the brain these days. After rhubarb, strawberries are the first sign of spring at our markets. And while there are plenty of different types…
The tone was set when I let my airport pick-up in Palermo know that the entire French rail and transit system was going to be on strike the day I was set to fly to Sicily, and she replied with something along the lines of, “It’s not a trip to Sicily without a little travel chaos.” And boy, was she right. On top of the…
My life seems to have, as they say in modern-speak (or whatever you want to call it), a “long tail.” Which means that what I do today, or did in the past, will continue to have meaning. Fortunately, that’s not true for everything (I can think of a few incidents in the past that are better left back there…), but something that’s stayed with me…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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