I used to wonder why someone didn’t open a bistro in Paris serving classic French food, a bouillion, if you will, a word used to describe a place known for serving lots of food, in generous quantities, in a convivial, and almost communal setting. A place where you wouldn’t feel out of place if you struck up a conversation with your neighbors, which be inevitable…
This past week, it’s been everything elderflower around here. The weekend prior we visited friends who live outside of Paris and spent a lot of time wandering around their garden, which always makes me reconsider whether I am actually a true city boy. I love being walking distance to almost whatever one could want, which you can do in a city but then again, I wonder…
Note: There is a new, updated page for this post: How to Buy an Ice Cream Machine with additional information and updates on various models of machines that are available. Click HERE to go to it! – david There are a few options to consider when buying an ice cream maker, but rest assured that there’s certainly one that’ll fit within any budget….
Continuing our edible (and drinkable) adventures in Edinburgh, I insisted after we hit the farmers’ market that we stop at Mary’s Milk Bar. A gazillion readers recommended it, and Charlotte and my friend Lani, were happy when we herded ourselves into Mary Hillard’s cozy shop. I love meeting ice cream makers and Mary was one of the nicest I’ve ever met. She started as a…
When I wrote The Perfect Scoop, I was excited for the opportunity to be able to write a book on ice cream that included the basics of making ice cream at home, but made sure it had a special emphasis on all the mix-ins and sauces and toppings that go inside, outside, and on top of everyone’s favorite dessert. (Including mine.) I had the time…
I’m always happy to hear of a new pastry shop opening in Paris, especially when it offers something a bit different than the others. Sometimes I go and they’re interesting. Other times, I’m less enthusiastic. I was especially excited when I heard about Maison Aleph, which offers bite-size tastes of the Middle East, referencing French techniques, but creating something completely original.
The great thing about writing a single-subject cookbook is that you really get to explore one specific topic, which involves not just sharing what you already know, but what you’ve learned about the subject. When people ask me how I can tell if a cookbook is good, I say that if I read the headnotes and the author talks about the process they went through…
I was a sucker for soft-serve ice cream when I was a kid. The machine that made those swirly cones at Carvel mesmerized me, as well as on the Mister Softee truck, although they didn’t drive around our neighborhood when I was a kid. (Those were the days of the Good Humor truck.) That was how I discovered sprinkles, which we called jimmies in New…
Two things have surprised me recently*. One is the sudden surge of small-scale ice cream shops that have opened in Paris. Which means my ship has definitely passed on opening my own place as others got to it first. Shops like Senoble, Glaces Glazed, Une Glace à Paris, Sucre Glace, and La Paleteria are churning out ice cream across Paris, some even staying open in…
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