David Lebovitz's Blog, page 139

The Coopers of Cognac

Earlier this week, I woke up in a small town, smelling of something. It wasn't anything bad. In fact, it was pretty good: sweet, caramel-like, and roasted, with a vague, but lingering aftermath of alcohol following it. It wasn't something I was used to, but I'd tasted so many Cognac this week in the town of Cognac, that it was literally wafting out my pores. And I'm not complaining.

Three days in the region is barely enough time to scratch the surface of this well-known brandy, which...

Fresh Shelling Bean Salad

When I applied for my job at Chez Panisse, I'd just left a restaurant where the chef was, what we call, a "screamer". That is, one of those chefs who flips out in the kitchen and yells indiscriminately.

Contrary to what television might lead you to think, this isn't a new, or even trendy, phenomenon. (The other type of chef that cooks dread are the "watchers", the less-telegenic chefs, who stand around and watch everyone else do all the work.)

The job I'd left was the only job...

Vintage Cookbooks in Paris at le Bouquiniste Gastronomie

During my recent book event at the bouquiniste, I met up with Alain Huchet, who sells an extraordinary selection of vintage cookbooks, menus, and gravures, all relating to the pleasures of food and wine.

Naturally, the selection is heavily tilted toward French gastronomy, and I was a kid in a confiserie when I began rifling through the stacks of books. I've seen some extraordinary collections of cookbooks; including a pretty good one I left behind : (

But if I had the space to s...

Bernachon Chocolate

For my birthday, back in December, Romain presented me with a Kalouga bar from Bernachon, handwrapped personally for me by Denise Acabo of A l'Etoile d'Or, one the best, and wackiest, candy and chocolate shops anywhere in the world.

I've been afraid to open it since I know what'll happen once I do. So I've been saving it for a special occasion, or a WTF moment. And yes, I'm aware that it's a long time, but I guess things have been going pretty well lately.

Well, that is until a...

Announcing Food Blogger Camp at Club Med in Ixtapa

Do you dream of idling away on a sunny beach in the middle of the winter?

Do you want to meet other food bloggers from all over the world?

Do you want to spend your vacation with me?

Photo by Matt Armandariz of Mattbites.com

Ok, you don't have to answer that last one. But if you do, I'm going to be a featured participant at Food Blogger Camp, taking place January 9-16th, 2010.

While camp is in session, each day there will be a seminar by my favorite food bloggers, food...

Artichoke Tapenade

Should you happen to see a ray of sunshine in Paris, if you follow it, chances are pretty good you'll find someone sitting in a café, face-forward, basking in its warming rays. And although unofficial in most of the parks and public places, folks here also like to celebrate the arrival of any good weather with un picque-nique.

Picnicking in Paris can be a dicey proposition, and you must navigate where and when it's okay—and where and when it isn't. Nature is meant to be admired, yes...

Paris Booksigning, This Saturday

This weekend, I'll be having an informal booksigning in Paris.

The event will take place on Saturday, September 12 from 2-3:30pm at A la Boîte bouquiniste, 31 quai de Conti. (Map)

There will be copies of all three of my books; The Sweet Life in Paris, The Perfect Scoop, and The Great Book of Chocolate available.

Continue reading "Paris Booksigning, This Saturday" »

com/~s/davidlebovitz/blog?i=<$MTEntryPe...

Les Barres Anti-Stress

All I can say is—I hope they work...

Les Chocolats Bernard Dufoux

32, rue Centrale

La Clayette

Tél: 03 85 28 08 10

Also available at:

A l'Etoile d'Or

30, rue Fontaine (9th)

Paris

Tél: 01 48 74 59 55

Le glaneur

There is a French term, un glaneur, which describes a person who who glanes. If you don't have any idea what that means, you're not alone. I had to look it up in my French dictionary and there it was, just above the word glander, which they translated as, "to fart around."

There's a heckuva lot of French verbs out there, and I've been trying to learn them as fast as my little brain can absorb them, but that was a new one on me. Would one say, "Je vous glande", or "I fart around you?" I ...

Is it Safe to Eat Apricot Kernels?

You might come across a recipe which calls for the use of sweet apricot kernels, that differ from bitter apricot kernels, which are used as a flavoring agent in jams, candies, pastes, custards, and other baking applications. Europeans and others often use them to enhance jams and jellies, putting a kernel is each jar, which isn't normally consumed. Italians crush them to make the famous Amaretti di Saronno cookies, and Asian markets stock them in their spice aisles.

Anything can be...