I don’t mean to criticize critics, but ever since someone complained that my ice cream book had “…too many dairy recipes” I stopped reading reviews. Most of us write books because we have something to say; we don’t write them for reviewers. When I write a cookbook, I imagine someone standing at the counter in their kitchen, cooking and baking from it. Which is why I love to write headnotes, the notes before a recipe because it’s a great place to communicate to readers, with some helpful intel, such as how and why I came up with the recipe, any special tips for making it, and why I think they (or you) should make it too.
I'm a little late to this party, but I wanted to comment on the bird issue. I have fruit trees, strawberries, etc. I have fought off birds with various contraptions of netting, etc until this year when I wanted to keep the trees natural without the netting and finally accepted that I have enough fruit for myself and there is also enough to feed the birds. This is actually how nature intended it. My yard attracts birds, bees, hummingbirds, butterflies, and other critters on the ground which Irish Spring soap helps to deter (but that's another story). I'm happy to share a bit of my crop to keep the birds happy and healthy in a world where their numbers are declining.
I have a solution you your bird problem. My Mother had berries and fruit trees in her yard. Since I was the only one in the house that could use a sewing machine, I was required to sew together large pieces of cheesecloth. Then my Father's job was to build frames to drape the cheesecloth over the plants to protect them from the birds. It worked! Now you can buy the nets ready made at the hardware store. Something to look into....
Lord, lord, someone complaining and ice cream cookbook has too many dairy recipes?! Reminds me of staying at a beach resort and hearing someone complain the ocean was too loud...
I love your writing. Someone actually complained that there was too much dairy in a cookbook about ICE CREAM? No words.
I will be spending more time in Paris during the next few months (for work) and looking forward to reading Jacqueline in Paris. I went to Paris in July for the first time in decades and can't wait to return. I had a much better experience than the first, and last trip, back in the late 80s.
Thanks for another terrific newsletter. The pictures of the apple desserts definitely made me want to start baking, but what really got me drooling was the picture of the pottery. Can't wait to read about your visit. Oh, and much thanks for the link to the wonderful NYT story about Jacques Pepin.
I so enjoy all your headnotes, as well as your recipes, and your newsletter, and your IG . . . and the books that are so smart and witty and delicious . . . Made your carrot cake the other day for a dinner with friends and one sent me a text saying "oh emm gee the cake was absolutely fantastic. Brava!!!" All I did was follow a delightful recipe. Thank you for garnering me goodwill and compliments, as well as making so many lives so much sweeter!
David, what a wonderful tribute to Fritz Streiff. I worked with editors my entire career and know how demanding they can be (but were always right!). And thanks for the hat tip on the jalapeño link. I tried it and well, all I can say is never again.
Bonjour, David - thank you for another great newsletter and super apple recipes. Living in the PNW we have wonderful apples and there seems to be a new variety every year or so.
Just a comment about the râle, it is one of the things I enjoy the most about Paris/France: the ability to have a discussion with people without everyone getting their little feelings hurt. I am sincerely interested in the opinions of people and discussing differences. If you want some great discourse ask your Parisian taxi driver what he thinks about the politics of the day! Or the butcher, with whom I always immediately try to endear myself, will always have great things to tell you about his trade or also politics, local and otherwise. If someone says “non” it is perfectly acceptable to say, “pourquoi pas!”. Encore merci et bonne journée!
I have had fig trees my entire life and I have fought birds stealing figs just as long. The only thing I found to work was netting. It at least slowed them down. Most annoying is when the eat half of one fig and then proceed to go on to several others. Good luck!
LOVE Ann Mah ‘s books. Have all but one. Now off to follow you recommendation for the novel on Jacqueline. Thanks for sharing your Paris with us. Hope the sink is DONE!
I'm a little late to this party, but I wanted to comment on the bird issue. I have fruit trees, strawberries, etc. I have fought off birds with various contraptions of netting, etc until this year when I wanted to keep the trees natural without the netting and finally accepted that I have enough fruit for myself and there is also enough to feed the birds. This is actually how nature intended it. My yard attracts birds, bees, hummingbirds, butterflies, and other critters on the ground which Irish Spring soap helps to deter (but that's another story). I'm happy to share a bit of my crop to keep the birds happy and healthy in a world where their numbers are declining.
I have a solution you your bird problem. My Mother had berries and fruit trees in her yard. Since I was the only one in the house that could use a sewing machine, I was required to sew together large pieces of cheesecloth. Then my Father's job was to build frames to drape the cheesecloth over the plants to protect them from the birds. It worked! Now you can buy the nets ready made at the hardware store. Something to look into....
Lord, lord, someone complaining and ice cream cookbook has too many dairy recipes?! Reminds me of staying at a beach resort and hearing someone complain the ocean was too loud...
I love your writing. Someone actually complained that there was too much dairy in a cookbook about ICE CREAM? No words.
I will be spending more time in Paris during the next few months (for work) and looking forward to reading Jacqueline in Paris. I went to Paris in July for the first time in decades and can't wait to return. I had a much better experience than the first, and last trip, back in the late 80s.
Thanks for another terrific newsletter. The pictures of the apple desserts definitely made me want to start baking, but what really got me drooling was the picture of the pottery. Can't wait to read about your visit. Oh, and much thanks for the link to the wonderful NYT story about Jacques Pepin.
Each time you write...there is a chuckle,--- a complaint because the is too much dairy in a cookbook about ice cream, !!! Goodness.
Do you know Anne Willan's Apple Gateau ? So delicious, with caramel sauce and a dollop of whipped cream.
Thanks for the smile.
Wow!!! What a wonderful power packed newsletter, bravo David. Sorry to hear of the passing of your friend Fritz. Can't wait for the next issue.
Another great newsletter! I think the link to Taste is broken though, is this the article you were linking to? https://tastecooking.com/bonne-maman-is-every-jam-everywhere-all-at-once/
I so enjoy all your headnotes, as well as your recipes, and your newsletter, and your IG . . . and the books that are so smart and witty and delicious . . . Made your carrot cake the other day for a dinner with friends and one sent me a text saying "oh emm gee the cake was absolutely fantastic. Brava!!!" All I did was follow a delightful recipe. Thank you for garnering me goodwill and compliments, as well as making so many lives so much sweeter!
Darn I just realized that your talk with Aleksandra Crapanzano is at the same time as my French class. Sigh! I bet it will be fun
David, what a wonderful tribute to Fritz Streiff. I worked with editors my entire career and know how demanding they can be (but were always right!). And thanks for the hat tip on the jalapeño link. I tried it and well, all I can say is never again.
Bonjour, David - thank you for another great newsletter and super apple recipes. Living in the PNW we have wonderful apples and there seems to be a new variety every year or so.
Just a comment about the râle, it is one of the things I enjoy the most about Paris/France: the ability to have a discussion with people without everyone getting their little feelings hurt. I am sincerely interested in the opinions of people and discussing differences. If you want some great discourse ask your Parisian taxi driver what he thinks about the politics of the day! Or the butcher, with whom I always immediately try to endear myself, will always have great things to tell you about his trade or also politics, local and otherwise. If someone says “non” it is perfectly acceptable to say, “pourquoi pas!”. Encore merci et bonne journée!
I have had fig trees my entire life and I have fought birds stealing figs just as long. The only thing I found to work was netting. It at least slowed them down. Most annoying is when the eat half of one fig and then proceed to go on to several others. Good luck!
Another great, informative newsletter. I make Dorie’s apple cake all the time, but must try the others! Thank you!🍏🍎
Too many dairy recipes in an ice cream cookbook—hilarious. I’ve come to realize that if the NYTIMES pans a book, I’m more likely to enjoy it!
LOVE Ann Mah ‘s books. Have all but one. Now off to follow you recommendation for the novel on Jacqueline. Thanks for sharing your Paris with us. Hope the sink is DONE!