The problem around here is that I buy chocolate in 5 kilo, about 11#, boxes and every afternoon, and sometimes (ok…make that ‘often’…) first thing in the morning, I dig my hand deep in the box and pull out a few pistols every time I walk by. People have the impression that I eat chocolate all the time, every day. And although I usually deny…
1. I love when people on roller-blades fall. 2. I don’t care all that much who wins in 2008, or what party they’re from. I just want everyone to like and respect us again. 3. Once a woman came into a restaurant where I worked and had dinner all by herself. At the end of her meal, she asked the waiter to put a birthday…
With friends like this… Just $15.95 ? Dorie Greenspan reveals her secret addresses in Paris… …and Linda Dannenberg uncovers the best boulangeries à Paris aussi. I hate voice mail mazes. Get an earful (ayor) Three more weeks… …but the wait’s over for this one! (Congratulations Heidi…) Food blogging do’s and don’ts from the experts. Is this the coolest Flickr page—or what. C’est possible to go…
Rarely do things get marked down in Paris, except twice a year when stores have les soldes during dates specified by the govenment. But they do sometimes reduce the price of something by offering a promotion. The difference is that during a sale, they mark something down. A promotion is different: it’s when they reduce the price of something. Got it? Commonly, I find, that…
Day #2: Just in case you live in a top-floor Parisian apartment with feeble water pressure, if you’re testing recipes involving baked meringues, I don’t recommend disposing of them here. I hope by tomorrow they’ll finally be gone. UPDATE: March 8 (the next day)—they’re still not gone!
Taillevant & Le Cave Taillevent Last month I had a fabulous lunch at Taillevent, the recently-demoted three-star restaurant, courtesy of some good friends from the states. But if our lunch was any indication, I don’t know who’s plucking the stars. And at 70€ it’s the deal of the decade: Three courses and lots of little extras. Plus they were very pleased to substitute any of…
If you’re thinking about becoming a professional cook, whether or not to go to school may be the ultimate question for you to ponder. There are some very good culinary schools, but in general, I think it’s worth getting some experience either in a restaurant kitchen or bakery before you decide to invest a lot of money in education. Perhaps the work is far more…
Living in a foreign country, as an outsider, you tend to notice lots of contradictions. If you try to learn the native language, like I am, you’ll notice there’s all sorts of curiosities specifically designed to trip your up. When people ask me what I do all day, they don’t realize that just to do something as basic as write a check, I often have…
Anyone who uses iPhoto probably remembers your first thrill of plugging in your digital camera and magically, with no effort at all, having your photos automatically downloaded for you. Then they’re neatly filed on your computer so you can view, cut, or paste your memories until your heart’s content. It’s great for the first few times, but once you’ve hit a certain number of photos,…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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