Here are a few corrections for metric conversions that appear in the first-edition printing of Drinking French. They’ve all been corrected in subsequent printings: For the dry ingredients in the Cornmeal Madeleines (page 259), the metric amounts should be (in bold): 1/2 cup (70g) all-purpose or corn flour 1/2 cup (95g) stone-ground cornmeal —– For the recipes in the book with fresh mint, the conversions…
I’m excited to announce that Drinking French: The iconic cocktails, apéritifs, and café traditions in France, with 160 recipes is out! My latest book features recipes for the iconic beverages of France, from café specialties hot chocolate, tisanes and infusions, and chilled chocolate frappés, to classic French apéritifs, recipes to make liqueurs, crèmes, wines, punches and cordials at home, as well as French-themed cocktails from…
Although I’m trying to make it less-so, it’s rare that I go out to lunch with friends. People tend to think that everybody in Paris sits around all day, eating dainty macarons and sipping a coffee at the corner café watching the world go by, while you’re all working away. But most of us are swamped like everybody else (including you), hurdling toward deadlines, waiting…
One of the main differences between American and French food magazines, and recipes in general, is the level of detail provided in the instructions. For example, if you were to publish a recipe in America that called for a cuillère à café (coffee-spoon) of baking powder, folks would go apoplectic. “How much is a coffee spoon?” Then there was the infamous question a copyeditor queried…
The yogurt aisle in any French supermarket is the largest, longest, most well-stocked aisle in the store. (Wine, I think, runs a close second.) While there’s a disconcerting number of dubious treats there (coconut macaron or lemon madeleine-flavored yogurt anyone?) the simplest varieties are wonderful. I’m hopelessly boring, but I like whole milk plain yogurt, which is my afternoon snack. I eat it with dried…
This is the post I never thought I’d write. I never wanted to tackle madeleines. I thought they were something that…darn it…you just needed to eat when you’re in France. Like hamburgers and bagels, I didn’t think everything translated cross-culturally. If you wanted a madeleine, darn it, you came to France to have one. I mean, did you ever have a bagel in Banff? Do…
[Update: In 2018, new owners took over Blé Sucré. Some of the items have changed and these madeleines may no longer be available. You can find my Lemon-glazed madeleine recipe here.] The best Madeleines in the world are right here in Paris. Well…duh. You don’t need to visit my blog to know that, do you? I’ve never been one of those people who waxed poetically…
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