Black Friday Special and NY Book Event Next Week
Black Friday Special and NY Book Event Next Week
...and a Paris chocolate pop-up, too!
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New York City Book Event
On November 30, I’ll be at Archestratus Books (164 Huron Street, Greenpoint/Brooklyn, New York) with Nichole Accettola, founder and head baker of Kantine bakery in San Francisco, celebrating her fabulous new book, Scandinavian from Scratch.
We’ll be doing a Q+A about baking, both French and Scandinavian, as well as answering questions and tasting some samples from her new book. If you’re in town, join us! RSVP here.
Sandrine Chappaz Chocolate in Paris
Chocolatier Sandrine Chappaz will be doing a pop-up in Paris at Galerie SIX, 76, Boulevard St.-Michel (6th) on Friday (November 24) 11am-9pm, Saturday (November 25) 10am-8pm, and Sunday (November 26) 10am-1pm.
I met Sandrine when I was researching Drinking French at her chocolate shop in the French Alps. I was fascinated by how she incorporates locally made Chartreuse in her chocolates (and pâtes de fruit and marshmallows), as well as herbs from her garden, just outside of her atelier. Pro tip: The Essendoles are made with a thin layer of Chartreuse jelly enrobed in dark chocolate.
She also makes a wide variety of other wonderful chocolates…in case the famed herbal liqueur isn’t your thing. And don’t forgot the chocolate-covered marshmallow bears, a take on the beloved French candy, Oursons Guimauves.
I preordered Scandinavian from Scratch many months ago, eagerly anticipating the likes of laskiaispulla/semla/vēja kūkas. I was delighted to discover her variation involves lemon curd.
Lemon curd is one of my favourite toppings, I usually make it using only yolks and a little more lemon than usual. Divine folded through whipped cream!
I'm really looking forward to making laskiaispulla using Scandinavian from Scratch for our Christmas table, trying her laminated dough (a new method for me), and other new recipes. It's really well written and engaging. Thankyou for recommending it :)
David, we made your Chicken Lady Chicken (using Cornish hens) and leeks vinaigrette from My Paris Kitchen for Thanksgiving, and it was the best Thanksgiving meal we've ever had! We'd made both separately many times, but together they made for a divine meal. One time, while roasting CLC, a neighbor rang our doorbell to ask what we were cooking because it smelled so good!