Many folks coming to Paris have asked about cooking classes on the non-professional level. Here’s a list of cooking programs offered around town. Some offer professional-level classes lasting a week or several months, while others are for dedicated home cooks where you can prepare a meal with a local cook in their Parisian kitchen and perhaps visit a market. Click on the links to find…
We all use vanilla frequently in our baking, and vanilla is reputedly the world’s most popular flavor. But many of us who use vanilla know little about it, except that it smells and tastes great…and sometimes seems outrageously expensive for such a tiny bottle. Fortunately a little goes a long way. I keep several bottles on hand, using vanilla from Madagascar and Mexico (the real…
When the winter chill comes to Paris, one of the great pleasures is sipping a cup of rich hot chocolate, known as chocolat chaud, in a cozy café. But no matter where you live, you can easily make and enjoy the chocolatey taste of this Parisian specialty at home. Contrary to popular belief, Parisian hot chocolate is usually made with milk rather than cream, and get…
Do you know what this is? It’s my almost-empty peanut butter jar, which means I’m just about due for a trip back to the United States of America…I’ll be on The Book Tour! The good part of The Book Tour is that I get to meet lots of people who bake from my books and read my blog. This is what I’ll be doing the…
One thing that seems to cross international lines with success is baking. I never visit a country without sampling their baking. I visit bakeries, and enjoy everything from French croissants and hearty German breads, to Indian naan breads and bagels in Brooklyn, Montreal, and Jerusalem. Here in France, just after the new year, the windows of pastry shops are lined with all sizes of Galettes des Rois,…
One of my favorite lunch treats is from Au Levain du Marais, their warm Anchovy Tart with soft-baked tomatoes and oil-cured olives, all baked in a buttery puff-pastry crust. I try to stop in at least once a week for a quick bite, and if I’m lucky, I get to the bakery just when they’re fresh from the oven. A perfect lunch! Au Levain du…
Perhaps it’s wrong to blame the cheese. But cheese doesn’t have any feelings, it’s just exists for our pleasure. So for once I don’t have to worry about offending anyone on my blog. Now that’s a relief. A friend of mine came for dinner the other night who’s on le regime, a diet. While shopping at the supermarket I spotted this reduced-fat cheese, checked out…
Recently I’ve been thinking a bit about pistachios for a couple of reasons. Pistachios are wonderful and tasty nuts that not so long ago were considered unusual and exotic. Now they’ve become rather common and are easily available. When I was a little boy, my Syrian grandfather used to always have on hand big 5-poundsacks of pistachio nuts, sometimes vividly-colored red (am I the only…
The worst thing about the pâtisserie of Arnaud Larher is that it’s too dang far away from where I live. Located on the northern fringes of Montmarte, it takes me 3 different métros to get there, and even then, it’s a hike from the métro station (which is buried very, very deep underground, since that quartier of Paris is mostly soft limestone, aka plaster of…
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