Next week, Iโllย be doing two events in San Franciscoโฆ Booksigning at Omnivore Books The event is from 2 to 3pm at Omnivore Books in San Francisco (3885B Cesar Chavez Street). Super-duper chocolate treats will be provided by the fine folksย at Charles Chocolates of San Francisco. There will be a short talk at the beginning followed by a booksigning. Due to the size of the shop,โฆ
With some exceptions (white chocolate in fresh ginger ice cream, caramel corn, marshmallows, and candied peanuts, for example), I tend to like things that arenโt too sweet. That occasionally confounds people because Iโm a baker and I am no stranger to sugar, honey, and maple syrup. But I tend to gravitate towardย things that get their flavors courtesy of chunks of bittersweet chocolate, a swirlย of darkโฆ
I was trying to explain to my French other-halfย what an incubator was. In America, we donโt use the term just for babies, but we use it to describe groups that exist in placesย like San Francisco, where new ideas are born from creative minds which are often the result of thinking โoutside the box.โ There are the tech giants, like Apple, Facebook, and Google, thatย started thatโฆ
When asked about my โdesert islandโ dessert, it takes me about a nanosecond to respond, and I invariably reply that itโd be ลufs ร la neige, otherwise known as โSnow Eggs.โ Itโs one of those classic French desserts that, even though Iโm not French, I have a deep fondness โ and a sense of nostalgia โ for. When I order it in restaurants I amโฆ
I was recently interviewed about cookbooks that I like and when I thought about the ones Iโve been most intrigued with, a few stood out. They were single-subject books that explore a single topic, which I find useful when looking for a straightforward recipe to try out. But the more complex, thorough books help me understand cuisines that Iโm not all familiar with. For example,โฆ
Stacks and stack of books are piled up here and there, in every possible space around my apartment. I canโt help it โ I love books! Iโve got books on my nightstand, there are three stacks on my coffee table (and two precariously high stacks next to the sofa), and, of course, several on my kitchen counter with recipes that Iโve bookmarked. Itโs not possibleโฆ
I met Michael Lamotte back in 1998, when I was looking for a photographer to shoot my first book, Room for Dessert. Because he had done several beautiful books with other Bay Area authors, I was really happy that I was able to work with him because I was a big fan. He did such a great job that he photographed my second book asโฆ
Iโve finally reached a milestone in my life because I am actually going on a book tour. Yes, I can barely believe it myself. After years of publishers hiding me, aka โthe loose cannon,โ they are releasing me into the wild. Iโll be heading to the U.S. and Vancouver for a series of events to mark the release of My Paris Kitchen. While Iโd loveโฆ
(Photo by Ed Anderson) My Paris Kitchen is finally here! Itโs taken me a few years to get to this day, and I thought Iโd give you a little look behind-the-scenes of how the book was created. Thereโs a certain amount of conversation about blogs versus cookbooks, and since I have a foot in both, I am keenly aware of the connection between the two,โฆ
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