Here’s a round-up of some of my favorite cookbooks and recipes that I presented on the site in 2008. A few are books that I’ve been devouring, and others are those I’ve been bookmarking recipes in, to make on the site in the upcoming months. All in all, the best of the year… When they start cloning humans, they’d better start with Flo Braker. One…
I like Pierre Hermé very much. He’s a genius, and his stuff is gorgeous and the fellow deserves all the accolades that are bestowed upon him. He seems like a nice guy and his shops in Paris are swanky as all get-out. His white truffle macaron I found very intriguing. Rather brilliant, actually. And I’m a big fan of his Arabesque, two apricot-flavored disks with…
This week in Paris we had our first snowfall. I was at the dentist, and when I came out, the sidewalks were damp from the wet rain that had fallen while I’d had my semi-annual detartrage. Then, as I walked up the rue Montorgueil, the annoying rain turned to little icy bits, then to large snowflakes, dusting everything, from the brick sidewalks, then coating my…
Quite a few of you were interested in what happened around here on Thanksgiving. Even though my internet service is on it’s second week of vexing me, and I’d just assume go on strike like everyone else around here, in protest, I don’t think I’d get much sympathy, so I thought I’d better get my Thanksgiving post up. I just saw a report on CNN…
People who write cookbooks about baking often try to avoid publishing recipes that call for candy thermometers. I’m not sure why, since you just stick it in the pot, and wait for the temperature to reach the desired degree. What could be easier? The other bonus is with your thermometer, you can make homemade candy, such as marshmallows or billowy topping for S’mores Ice Cream…
To those of you who’ve been writing and pleading to get into the laboratory of Jacques Genin, the most elusive chocolatier in Paris, the wait is over. After years of jumps and starts, he’s opened a boutique in Paris. So his dream is finally a reality—and what a dream it is!
I promised a bunch of holiday-friendly recipes this month, and this one is a doozy! Peanut butter cookies, filled with salted peanut caramel—do those sound as good to you as they do to me? The recipe is from The Art and Soul of Baking by Cindy Mushet, who is one of America’s best bakers. Her name might not be on the edge of your tongue,…
Whenever I go to San Francisco, I stay with a friend of mine who generously offers to put me up as long as I’m in town. It’s fun, especially since she likes to hit the off-price shops and her kitchen is filled with lots and lots of kitchen tools. Since she knows I live abroad, where many of them aren’t available, if I express interest…
One of the things that no one prepares you for when you write a book, is that people are going to be in touch, many that you haven’t seen in a long, long time. When Room for Dessert came out in 1999, I heard from people that I knew all the way back in high school. While I don’t quite share everyone’s glee for wanting…
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