Required reading from Mort Rosenblum: A New France, Sixth Republic—or Sarkostan? Let’s all wish Chef Grant Achatz well, and a speedy and successful recovery. Don’t tell me anyone actually likes the pigeons in Paris? No danger of a chocolate meltdown where you live? Stock up for your fix at Chocosphere in the US, and Seventy Percent, in the UK. …and where you’ll find others like…
In my never-ending quest to improve my French, I had some friends over for dinner last night and was asking them what the word ‘grue‘ meant. After consulting le dictionnaire français (aka: mon ma bible), the only definition we came across was that a grue was a ‘crane’—as in the long-limbed bird. Curiously, it’s sometimes used a slang for a ‘working woman’, if you know…
Each spring, as the temperature starts to gently climb in Paris day-by-day, most normal people spend their time figuring out how to maximize their time outdoors basking in the gloriously warm Parisian air. Around here, though, spring means only one thing: Eat all the chocolate I’ve got on hand because my apartment turns into the world’s largest bain marie, a sizzling oven capable of melting…
Many people dream of turning their recipes or blog into a cookbook and I hope to answer some of the questions you might have about the process here. Below are some pointers that might help you out, but I’ve curated several excellent links from around the internet from experienced cookbook authors and editors whose advice I found particularly valuable and insightful. Interspersed in this post are a lot…
Every time I’m at G. Detou buying chocolate or whatever, I look at the tins of tuna lined up near the window. I’ve never picked any of them up, but I like looking at the pretty designs and graphic, stylized lettering. When I was there last week, I thought, “Why not try them out?” So I bought these two. Since then, they’ve been sitting on…
You might recall I recently posted the question: Is American Food Better Than French?* There were some very thoughtful comments on both sides of the piece de monnie, but in the post I laid a bit of blame on the French zeal for creating trendy food at the expense of sourcing local, fresh, and seasonal ingredients and I picked on les verrines as a current…
Heather reveals the the secrets of Vélib’, Paris’ new bikes which roll out this weekend. Paris Mayor Seeks Welcoming Parisians. If I only had a grill… This weekend I’m going to discover the Hidden Kitchen of Paris. A potty-mouth comes clean. 2 Terrific Travel Tips: How to avoid a pickpocket in Italy (and elsewhere) and what to do if your wallet gets stolen. The…um…most…er, ah…unusual…
The publisher of my first two books, Room For Dessert and Ripe For Dessert is downsizing their cookbook division. Consequently, many of their cookbooks will be unavailable shortly, including my first two books. If you’ve been pondering getting a copy, this may be your last chance. Room For Dessert has the recipe for the ultimate Fresh Ginger Cake, Lindsey Shere’s recipe for Chocolate Pavé and…
Bill Fujimoto is the unsung hero of the food revolution and a candidate for one of The Nicest People in the World. I remember sorting through cases of gorgeous produce at his shop, Monterey Market in Berkeley, which was a chef’s dream. Most chefs have to rely on their produce delivery, and what comes in can be less-than-optimal. But Bill opened up his walk-ins for…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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