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chocolate chip cookies

This Sunday in Paris

Since I’m determined to master all those numbers in French (…like what is up with that 20 x 4 + 10 + 9 = 99?), I’ll be helping my friend Régis this Sunday morning, September 21, at the Bastille market from 10am to Noon. He specializes in hand-harvested salts from his family’s marshes in Brittany, and you’re welcome to stop by and say hi, and help me untangle some of those digits…

French Chocolate Indulgence

Due to currency fluxuations, we’re offering a big price break on our upcoming French Chocolate Indulgence in Normandy, November 16-19. Join me and cookbook author Susan Loomis for three days of hand-on cooking classes, where we’ll be cooking up a storm in her professionally-equipped kitchen, about one hour from Paris.

Included will be wine and cheese tastings, a visit to one of my all-time favorite outdoor markets in France, and..of course…tons of chocolate! For more information or to register, check out my Tours page, or On Rue Tatin.

October Get-Togethers in the US

I’ll be in San Francisco and New York in October and will be at two get-togethers:

  • In San Francisco, the fine folks at Bi-Rite Creamery are hosting a book signing on October 4th, from 4-5pm. They’re giving a free scoop of ice cream with every book purchased, so stop by!
  • And in New York, I’ll be at the City Bakery for an informal get-together on October 12th. Here a chance to stop by and say hi. If you have a book you want signed, bring it along.

But don’t get between me and those pretzel croissants—consider yourself warned!

I’ll be doing a few guests spots on various radio & television programs, and you can find those, as well as updates on my whereabouts, on my Schedule page.


Back to Paris

And this week are two Paris-related book events that you might find interesting, taking place here in the city:

  • Alec Lobrano will be reading for his terrific book, Hungry for Paris at WH Smith on Thursday night (Sept 18th) at 7:30pm.
  • Heather Stimmler-Hall, will be launching her newest book, Naughty Paris on Friday evening (Sept 19th), beginning at 7:30pm at the Abbey Bookshop, where she’ll be revealing sexy secrets about Paris.



    • A French Prof

    The French counting system is partially based on the Celtic counting sytem (also called a “base 20” or “vigesimal” system). Twenty makes sense because most people have 20 digits (fingers & toes) to count on; when you run out of digits, put down a rock then start counting more digits! “Quatre-vingt seven” is four rocks and seven fingers. :-) (Abe Lincoln also used this in his famous speech that begins “Four score and seven years ago…”)

    • Sara, Ms. Adventures in Italy

    David, I have recently discovered the Good Food podcast and I am helplessly addicted so it will great to hear someone’s voice I know!! Exciting!

    • Eileen

    Please, don’t ever stop doing your classes/appearances. Someday… I would love to take a class with you and Susan Loomis in her Normandy kitchen.

    • Deb Schiff

    Thought you were talking about my other blog for a minute. ;D

    • SP

    Love your blog! Are the cookies in this post your recipe? It’s love and first sight and I’d love to have the recipe…

    • mimi

    oh my, awesome! i was just about to say you better come to new york soon, but you already read my mind!

    • Abbey

    What time is the event at City Bakery? I’ll be in NY over that weekend and am SO EXCITED that I can attend the event! Looking forward to it…


    • Paul.

    Ah, yes, French numbers, where you need an advance degree in math to count to 100.

    I remember on my very first visit, my Paris hotel’s street number was 99. After a particularly French (i.e., lots of wine) dinner, I directed the cab driver to “neuf-neuf rue de (Jerry Lewis? or whatever).” The cabbie had me repeat it a few times and I swear he was looking through his rear view mirror for a drunken Pekingese in the back with me.

    • Elphaba Green

    I agree! Not fair to post such a delicious photo and not give us the secret to preparing it ourselves. David, share the recipe please! This is a CHOCOLATE EMERGENCY!

    • David

    Abbey: The get-together is scheduled for 3pm. Since I’m having lunch with a pal at noon, I wanted to make sure I won’t be late!

    SP & Elphaba: The chocolate chunk cookie recipe is from my first book. I love these cookies, too! And so did everyone else who ate them that day.

    A French Prof: Thanks, although for some reason we did away with that. (As did the Belgians.) The French do love to hold on to their past, no matter how complicated that makes it for the rest of us!

    • krysalia

    David said : ” The French do love to hold on to their past, no matter how complicated that makes it for the rest of us! ”

    No matter how fun, i would rather say :). C’est plus rigolo comme ça ! :)

    • Sylvie, Rappahannock Cook & Kitchen Gardener

    David – you could say “nonante-neuf” instead of quatre-vingt dix neuf, “octante trois” instead quatre-vingt trois or “septante huit” instead of seventy eight. Not very common, but perfectly logical. You are, after all, Californian!

    and ohhh… mirabelles?

    • Susan

    Thanks for posting your radio schedule. I can ‘get through’ Gene Burns to hear you. If you visit with Deb in NY..get some pics on your Flicker. I’m a fan of you both. She has those Black and Whites you’ve been waiting for currently posted.

    • Mariza

    I can’t stop looking at the photo of those cookies. Each time I go to look I hope they’ll get a little less delicious looking…but they don’t. I need a cookie.

    • rouquin ricain

    i went to the richard lenoir market around 11:45 today and searched high and low for Régis’ stand, but couldn’t find it. The only person I saw selling salt (and from whom I had previously bought salt, mistaking him for Régis) told me he’d been inundated all morning with the same question concerning your and Régis’ whereabouts. pity, i was looking forward to saying hi and saying how much i love your blog.

    • David

    hi rouquin ricain: I was there from 10-2pm (I stayed an extra 2 hrs since we were having so much fun!) We were the two fellows, mid-way through the market, just across from the fellow who sells potatoes, shallots & onion. And for some reason, catnip.

    Sorry you missed us!

    • Karin

    “The French counting system is partially based on the Celtic counting sytem (also called a “base 20” or “vigesimal” system).”

    Oh thank you, thank you! I thought I was going crazy when yesterday I mailed my first letter by myself out of Paris and the lady in the post said what I thought was 20×4+5. When I asked her to please write it, sure enough, it was 0.85€.

    I just moved here in June, for all intents and purposes speak no French, feel at sea, and a friend sent me this blog link as I was craving marshmallows that don’t taste like fruit and she googled your blog up. How wonderful that this resource is here. Thank you. I look forward, when I am not feeling so agoraphobic, to checking out some of the places mentioned in the blog.

    Be well.
    Karin S

    • gwen

    Oh yay!!!! I’m so excited. I will definitely stop by the City Bakery to say hi, ask you to sign my treasured ice cream book, and eat one of those intoxicating-looking pretzel croissants (or three, apparently). I can’t wait! 3pm – it’s in my Google Calendar :)

    • Cynthia

    I am really excited about you coming to San Francisco. I am hoping to stop by. I haven’t been to the Bi-Rite Creamery yet, so I’m looking forward to meeting you and having some ice cream.


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