Because I worked as a baker for a good portion of my life, for some reason, people mistakenly get it into their heads that I worked early morning hours. But anyone that has spent any time with me in the morning knows I am one to be feared if forced to interact with others before noon. When I worked in the restaurant, my shifts actually…
When I was in Nice a few months ago with my friends Adam and Matt, I wanted to show them some of the more unusual local specialties, ones you wouldn’t come across unless you were actually in a certain region. French cooking is very regional, which is why you won’t find bouillabaisse in Paris or all that many macarons in Nice. And a lot of…
When I got the opportunity to re-release my first two books, which had gone out of print, my publisher and I decided that they should be combined into one brand-new volume, Ready for Dessert, with new photos and more than a dozen new recipes added. So I made a master list of all the recipes, then chose my absolute favorites: the ones I’d found myself…
Did you know that (technically) there is no such thing as a Meyer lemon? Well, at least not as we know them. Officially, they haven’t existed for about fifty years, since a virus attacked the Meyer lemon trees and they were banned in the United States. In 1975, an Improved Meyer Lemon was introduced, whose plants were virus-free, and people began planting them in backyards…
I don’t think I’ve ever made a savory tart, until now, which marks the mid-point in my life. And after this one, I’m wondering-what took me so long? I also sometimes lie awake at night and wonder if this really is the mid-point in my life. But that’s a whole nother post because it has nothing to do with baking. (Although that hasn’t stopped me…
I hadn’t planned on buying rhubarb yesterday morning, but I was at the stand of my favorite producteur and there it was, and there I was, so our collective fate was sealed. As I waited for him to wrap my stalks tightly in brown paper, my mind raced to think what I would do with them. By the time I handed over a couple of…
I was in the middle of a lovely spring lunch at Chez Prune up by the Canal St. Martin the other day with Paule Caillat, a friend who taught cooking classes in Paris. We talked about many things, but of course, the conversation quickly turned to the most important subject of them all: baking. And soon she began to tell me about this tart dough…
I recently went to a fête for my birthday at a friend’s home in the Marais, whose family is renowned for making exceptional French wines. I don’t know a lot about wine, but I know that when combined with certain things, the effect is transcendental. Gougères, or cheese puffs, are one of those things. But really, who are we kidding. They’re an appetizer that goes with everything! They’re…
When I moved to Paris, almost immediately I went looking for a tarte Tatin mold. The one I’d bought years ago in Paris, I’d left back in San Francisco. I suppose could’ve packed it with me, for its third overseas journey but that would be one heck of a carbon footprint for a simple little pan, wouldn’t it? So I went to my least-favorite kitchenware…
A
Get David's newsletter sent right to your Inbox!
Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...
