Sunday Stuff

Global Warming=More Ice Cream

I recently recommend an ice cream maker to one of my friends. It was the model I used to test many of the recipes for my upcoming book, the Cuisinart ICE-50. He then sent me a message that Amazon is currently selling reconditioned models of this machine for just $129!
(That’s $270 off the list price.)


That’s an amazing price for an ice cream machine with a powerful built-in freezer. Previously, similar options were Italian ice cream machines that cost four-times that price. So no more jamming your canister in your freezer in advance, smashing that box of fish sticks and pushing further to the back the panopoly of long-forgotten containers of freezer-burned who-remembers-what.

You just press the button and start churning away. I don’t know how long this offer will last, so get one while you can. I’ve been using my daily for months with excellent results (and have the gut to prove it.)

And they make excellent slushy frozen margaritas too…

2007 Bloggies

Congratulations to friends of mine, and of this site, for their nominations for 2007 Weblog Awards and the winners will be announced March 12th.

You’re probably wondering what happened to my nomination.

Unfortunately, it was taken away when stories of questionable encounters I had with junior food bloggers were brought to light, and stories of illicit use of ordinary table salt and rumors of frozen fish sticks in my freezer continued to swirl around me. (There were also some photos circulating on the internet of me alledgedly exiting the métro sans slip.) These are only rumors though, and I need to stress, unconfirmed at press time—no guilt is implied.

I can only respond with “No comment“, on the advice of my handlers.

I may be headed for rehab as well, which may explain some gaps in blog posts in the near future.

Spring Tour 2007 of Texas, California, and Seattle

I’ve announced my upcoming tour dates in a recent newsletter and here they are as well. I’ll be visiting Texas, Northern California, and Seattle and if you’d like to come to one of my classes and presentations, I urge you to sign up as early as possible since they often sell-out. For some reason, I’m a popular guy. (I think it’s the chocolate…or those photos of me not wearing un slip in public.)

Unfortunately I’m unable to visit other cities on this tour as I’ll be quite busy for those 3 weeks. And if I planned any more dates, it would cut into my Target®-Time.

And you wouldn’t want to deny me that pleasure, would you?

Depending on the school, the classes I’m teaching are Parisian Chocolate Desserts and Making Homemade Ice Cream and Other Treats. More information and registration can be found by following the links provided. So sign up today and there’ll be lots of delicious food in your future!

Central Market
June 10 & 11, Houston, TX
June 12, Fort Worth, TX
June 13, Dallas, TX
June 14, San Antonio, TX
June 15 and 18, Austin, TX

Lake Austin Spa

June 16, Austin, TX

June 22, San Mateo, CA

Sur La Table
June 29 & 30, Kirkland (Seattle), WA
June 27, Los Gatos, CA
June 26, San Francisco, CA

If you live in the San Francisco Bay Area (or need to use up some of your miles), you’re invited to my Ice Cream Party & Book Signing on Sunday June 24 from 5-7pm, at Ici ice cream shop (2948 College Ave in Berkeley).

Copies of The Perfect Scoop will be available and if you buy one, I’ll personally autograph it for you, and you’ll get a free scoop of Ici‘s perfect ice cream!


Dinner With David

Several guests have expressed the desire to get together for a dinner in Paris. So we’ve put together a night at one of my favorite restaurants in the city, Dinner at Les Papilles.

Chef Bertrand Bluy of Les Papilles will wow us with his market-driven cuisine, and we’ll sample of number of their unusual wines which they’ll pair with dinner. While we dine in their private wine cave, he’ll talk to us about life as a Parisian chef and share his philosophy and opinion of the state of French cuisine today.



I’ve received a large number of emails from readers asking for information and suggestions for chocolate shops, bakeries, restaurants, and hotels for their upcoming vacations. If you’re coming to Paris, I’ve assembled all of my posts by Categories, which are in the upper left-hand corner of this page for your convenience.

If you search through the archives, you’ll find plenty of information for your upcoming trip. However it’s difficult to respond to the number of messages requesting that information individually. So please make good use of the postings here on the site, as well as recommendations on the My Paris page. My book, The Great Book of Chocolate, also has an entire chapter devoted to Paris’ best chocolate shops with specialties and addresses.

You can also flip through the FAQ’s for information about cooking programs and schools, restaurants, and food markets.


Lastly, you may have noticed a pretty little link on this page, which is David’s Amazon Shop. I’ve picked out some favorite things, like bakeware, cookbooks, travel gear, and stuff about Paris that I recommend. I’ve only put in things I personally use or recommend in there, so take a look around.

There’s also previews of upcoming books from Heidi Swanson of and Clotilde Dusoulier of Chocolate & Zucchini, both due out shortly, which I’ve got on my waiting list and you should put on yours too.

Final Thought For The Week

Why it pays to always be nice to others:

From today’s Post Secret

Never miss a post!


  • Heidi
    February 18, 2007 11:56am

    Mmm, have to go to your class in fort worth again David! Although…that class at the Spa might be a good reason to make an excuse to visit the in-laws in Austin..mmmm, spa…and chocolate!

  • February 18, 2007 7:58pm

    Well, so much to respond to here!

    We climbed onto the Amazon site and ordered the ice cream maker immediately. A big splurge around here, but totally worth it! We can’t stop giggling about the fact that we’ll own the same ice cream maker you do.

    Seattle at the end of June! Yay! But why couldn’t you come a few weeks later? We want you to come to our wedding.

    Oh my god, that secret is just the best. I’m going to be laughing about that (and giggling about the ice cream maker) all day. People are going to think I’m mad!

  • February 18, 2007 10:38pm

    Never say “No Comment” to charges like those, David. The standard rule in crisis management is, “Tell it all and tell it fast.”

    So c’mon, spill.

  • February 18, 2007 11:43pm

    You come all the way to California but can’t come to Los Angeles? You know the Target in my neighborhood has a cart escalator.

  • Kris
    February 19, 2007 12:06am

    You’re coming all the way to the Pacific NW and skipping over Portland OR? Please please please make room in your schedule for a class stop at our Sur La Table! Especially since it’s right around the corner from our newest chocolate shop featuring some of our great local chocolatiers! Our farmer’s markets are amazing that time of year too :)

  • February 19, 2007 1:39am

    I shudder to think what would happen to me if I bought such a machine.
    I wanted to say hello — and that I tried your almond cake recipe (and I took pictures of the results, which I thought I would e-mail to you, ravening-fan-style. But then I thought perhaps you wouldn’t open attachments from an unknown person, which is always wise, so I keep the photos as a sweet memory of a cake rapidly devoured) (okay, so actually I made cupcakes, and I put fresh cranberries in half the batch, which turned out well — I would do it again) for my roommates for Valentine’s Day (they are German and married to each other but kindly included me in the festivities, probably because they did not realize that Valentine’s Day is for couples) (I made cupcakes because I felt they expressed companionable solitude) — anyway, thank you for your wonderful blog. I hope I’m not coming across too creepy — I really appreciate what you do.

  • February 19, 2007 2:56am

    Heidi: Don’t know how big the spa tub’s gonna be, but the more the merrier!

    Kris: Was there last year! Where were you? : )

    Cybele: The idea of riding up the escalator at Target in your shopping cart is indeed tempting, but I fear the combination of us together would be too much of a sugar-shock.

    Kevin: If I cut my hair any shorter, they’d be clipping a bit of my brain. I don’t think Britney’s in danger of losing any of hers, though. I mean, what’s left of it.

  • February 19, 2007 6:11am

    Hey, David, it’s me again — I’m trying to catch up on your last few posts; I love your blog — I took my boyfriend to Les Papilles for his birthday on March 3rd last year, after I saw a recommendation on Clotilde’s blog; I LOVED it! I was thinking of taking him back there again this year, but then I thought I might try someplace new for a change, so I made a reservation at l’Ami Jean… I’m hoping we won’t be disappointed! My budget can only handle a few nice restaurants from time to time.

    And now I see that you’re going to be hosting a dinner at Les Papilles, I can’t help thinking that I could get the best of both worlds — I would definitely be interested in joining you, if possible — but the link to the dinner doesn’t seem to be working… Is it just me? Thanks for your help!

  • maiolicagirl
    February 21, 2007 10:19pm

    OK-ice cream officianados- I have this machine and it’s my third machine. I made ice cream for my daughter’s wedding and the paddle broke-it’s a pathetic flimsy little paddle-and if you make ice cream you know that it is all about the paddle. My only word of caution is —get a spare paddle. The paddle is not covered under warranty. Actually, the paddle is poorly designed-needs some work – it should be more rigid and provide more aeration. But, the price is great, so go for it.

  • February 22, 2007 2:34am

    Hi Maiolicagirl: I’ve been using mine for about a year and haven’t broken the paddle. Cuisinart says not to run it through the dishwasher (I like to put whatever I can in the dishwasher) so that may have been the problem.

    But yes, even when I worked in the restaurant and used a professional machine, I always kept any spare parts on hand that were breakable—that’s a great tip. Thanks!

    I haven’t seen many ice cream makers for home use that aerate ice cream much except the KitchenAid Proline Ice Cream Maker, which costs over a thousand bucks, and you need to be careful since it’s possible to overchurn ice cream in a more powerful machine. And I found you had to use custard-based ice creams or you’d definately end up with sweet, frozen butter!

    Alice: The link works. Try again!

  • February 23, 2007 8:18pm

    I ordered one too! And look, more thing to spend money on. You can stop any time now. grin

  • erin
    February 23, 2007 8:20pm

    thanks for the hot tip! sadly…(hehe)..this year, i finally lost a piece to my little machine (the bowl in the freezer kind…). so i just HAD to treat myself to a new one! happy belated valentine’s day to me! ben & jerry’s stock is about to go WAY down….