One of the keys on my laptop keeps falling off. It’s the ‘5’ key. I never realized how often I typed the number 5 until every time I tapped that little plastic square, hot damn if that méchant little digit didn’t hop right off my keyboard. Since I’m in the US, I thought I’d head over to one of the Apple stores to see if…
You probably know what a sous chef is. It’s the person who’s second in command in a professional kitchen under the chef. In French, sous also means ‘drunk’. But even though he’s Le Président, he could also be called le sous Président… (Edited: Two weeks in America and I’ve already forgotten my French! See the comments for correct spelling of sous. Still, he does look…
This weekend I’ll be continuing my classes here in Texas at Central Market stores across the state, which I’m having a blast teaching at. I love working with their staff and strolling the aisles of this unbelievable, enormous food market. Also, Williams-Sonoma stores (which I call Sonoma-Williams, for reasons I should explain here someday…) is featuring The Perfect Scoop in a specially-priced paperback edition—just in…
In a full about-face, I’ve left fog-bound San Francisco and this morning I woke up in super-sunny Texas. This week I’ll be teaching classes in ice cream making with recipes from my book, The Perfect Scoop, and sharing recipes for my favorite Parisian chocolate desserts at Central Market stores across Texas. Here’s the dates, and hope to meet y’all there… June 10 and 11: Houston…
When I moved away from San Francisco, my biggest worry wasn’t having to learn an entirely new language. Nor was I concerned about the challenges certain to be encountered adapting to a foreign culture. No. My greatest concern was—What was I going to do without burritos? If you’re not from San Francisco, you probably have little idea how important to life a burrito is. Yes,…
Lara’s Olive Oil and Lemon Ice Cream with Rosemary Cornmeal Shortbreads is as pretty as a picture. Heidi churns up a batch of frozen yogurt that rivals Pinkberry’s. (Hey…what’s a ‘pinkberry’?) The Food Geek ain’t such a geek when it comes to churning up batch after batch. Michael Ruhlman finds my Malted Milk Ice Cream makes him feel like a kid again. (Then I wonder…
Ok, here they are! I’ve finalized the dates for my US book tour in June, including lots of demonstrations and cooking classes where I’ll be baking up everything from Parisian chocolate desserts like Chocolate Chip Choquettes and refeshingly-icy Mocha Sorbet to my favorite summertime ice cream recipes including ice cream sandwiches with Peppermint Patty Ice Cream (with homemade peppermint patties) and Profiteroles with Roasted Banana…
Looking at the photos I’d taken over the past week during my Paris Chocolate Exploration Tour, I noticed something odd…there weren’t too many pictures of chocolate. (Where did it all go?…) I don’t know why, since we seemed to have sampled every chocolate that we possibly could have here in Paris. And although I thought I’d never say this—I think I’ve had enough chocolate for…
Here’s my response to Sam’s query about giving her a peek into my unedited fridge. Since I’ve got plans to dine out all week for lunch and dinner, which means my refrigerator’s never been cleaner or emptier—I’m up to the challenge! Starting from the top (in no particular order): Presure: Liquid rennet from when I made my own cottage cheese. Which was pretty cool to…
Join me on my Spring 2026 book tour for my latest book, The Great Book of Chocolate
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