Please share a brief itinerary of your Japan trip when you return, plus share any really memorable food experiences? I went on an organized tour in 2023 and loved it, but felt that I did not have the best food experience that I could have. This is a great time of year to go (earlier is way too hot)!
New copy in hand and I am flagging any recipes with Ginger and/or Apples first since that is what fall flavors are for me. Ok, I lied, I'm making the Pistachio Cardamom cake FIRST, then the ginger apple stuff. And the original book will remain proudly (and a bit taller) right next to this one on my shelf.
I’m going to be in Paris for the opera (Marriage of Figaro and Tosca) when your book signing is and I am wondering which Smith & Son store you’ll be signing in as I’d like to be there…
If you're looking for a beach town to visit during your book tour, come to Florida! I'm going to try the fig leaf cordial recipe. I have a fig tree that never bears fruit, but does have leaves.
Hokkaido has the most amazing dairy products and Hokkaido butter is to die for. Strange thing to say when you have access to amazing French butter but it is different. It also does wonderful chocolate. If you were in Sapporo in the first week of February, the snow and ice festival is fantastic and absolutely worth the visit. I also recommend flying across island to see the 6 foot tall “dancing” red cranes. These birds are quite a sight especially as they come in to land to feed.
How about Brisbane… great food great beaches and hot!!!
Enjoy Japan. My son and DIL went earlier this year. They love it and spend time in the mountains in little villages where you have to eat at the place you stay … no restaurants!! Horse was on menu …. fresh horse which conjured up unfortunate pictures in my mind!!
I won’t get your book until January… one of the disadvantages of living at the ar…se end of the world.. except for amazing beaches and food and really friendly laid back people.
Ah David, I've JUST gone through a BIG round of culling books and here you are releasing a new one. Of course I had to get it ;) Can't wait for it to arrive! I also loved those pretzel croissants from City Bakery - gentle toughness indeed!
Their pretzel croissants were really amazing. It was a sad day all around when City Bakery closed. No one has filled that gap...or made pretzel croissants like those...
We are fortunate to live in SE MA where there is a huge Portuguese (Azorean) population, hence, restaurants and bakeries abound. We can get the wonderful custard tarts, Pasteis de Nata in a number of places. I show great restraint and do not buy them often.
There's a restaurant in Washington DC that makes a za'atar croissant with a bit of labneh inside it; it's so so good. Love a savory croissant. I think an occasional cookbook purge is a good thing, especially if you can help the cookbook find a new home. I did a purge a couple of years ago which included questions like "Do I really need six cookbooks about Turkish cooking, or can I get by with three?" and I think my collection has benefited from a more curated approach. ("My Paris Kitchen" has survived all culling and remains happily on my shelves.)
In an effort to downsize (epic fail, so far) I cull my cookbook collection. Both the original Ready for Dessert and the revised edition of same will remain in my kitchen, though, until I shuffle off this mortal coil. So beautiful, so useful and above all so much fun—a wonderful achievement, David. Many thanks for years of pleasure and successful baking.
I just received my copy of Ready for Dessert last night. I was so excited. It looks amazing and I can't wait to start making the recipes. There are so many I want to try and the book is beautifully photographed!
glad you like the books and the photos - I was SO happy to work with Ed Anderson again, who did my last two books, and had a great team of food stylists in my kitchen with me : )
Please share a brief itinerary of your Japan trip when you return, plus share any really memorable food experiences? I went on an organized tour in 2023 and loved it, but felt that I did not have the best food experience that I could have. This is a great time of year to go (earlier is way too hot)!
New copy in hand and I am flagging any recipes with Ginger and/or Apples first since that is what fall flavors are for me. Ok, I lied, I'm making the Pistachio Cardamom cake FIRST, then the ginger apple stuff. And the original book will remain proudly (and a bit taller) right next to this one on my shelf.
I’m going to be in Paris for the opera (Marriage of Figaro and Tosca) when your book signing is and I am wondering which Smith & Son store you’ll be signing in as I’d like to be there…
If you're looking for a beach town to visit during your book tour, come to Florida! I'm going to try the fig leaf cordial recipe. I have a fig tree that never bears fruit, but does have leaves.
I just love your newsletters David. Thank you for the time you take to share them💞
thanks for subscribing !
: ) xxxxx
Hokkaido has the most amazing dairy products and Hokkaido butter is to die for. Strange thing to say when you have access to amazing French butter but it is different. It also does wonderful chocolate. If you were in Sapporo in the first week of February, the snow and ice festival is fantastic and absolutely worth the visit. I also recommend flying across island to see the 6 foot tall “dancing” red cranes. These birds are quite a sight especially as they come in to land to feed.
I am drooling over Reyna!
I can recommend, if you feel like reading a bit about asian baking, the cookbook Mooncakes & Milk Bread by Kristina Cho.
We were in Paris last week. We went to Reyna, and as luck would have it we ordered exactly the same four dishes as you did! We enjoyed it a lot.
How about Brisbane… great food great beaches and hot!!!
Enjoy Japan. My son and DIL went earlier this year. They love it and spend time in the mountains in little villages where you have to eat at the place you stay … no restaurants!! Horse was on menu …. fresh horse which conjured up unfortunate pictures in my mind!!
I won’t get your book until January… one of the disadvantages of living at the ar…se end of the world.. except for amazing beaches and food and really friendly laid back people.
Cheers!! 💐
Happy to return to Australia! (I love Australia!) If there's a venue there that wants to host an event, have them reach out : )
I’ll do my best!!!
Have a wonderful time in Japan. Great post. Love reading all the links.😎
Ah David, I've JUST gone through a BIG round of culling books and here you are releasing a new one. Of course I had to get it ;) Can't wait for it to arrive! I also loved those pretzel croissants from City Bakery - gentle toughness indeed!
Their pretzel croissants were really amazing. It was a sad day all around when City Bakery closed. No one has filled that gap...or made pretzel croissants like those...
There's a marketing opportunity for you ;)
We are fortunate to live in SE MA where there is a huge Portuguese (Azorean) population, hence, restaurants and bakeries abound. We can get the wonderful custard tarts, Pasteis de Nata in a number of places. I show great restraint and do not buy them often.
There's a restaurant in Washington DC that makes a za'atar croissant with a bit of labneh inside it; it's so so good. Love a savory croissant. I think an occasional cookbook purge is a good thing, especially if you can help the cookbook find a new home. I did a purge a couple of years ago which included questions like "Do I really need six cookbooks about Turkish cooking, or can I get by with three?" and I think my collection has benefited from a more curated approach. ("My Paris Kitchen" has survived all culling and remains happily on my shelves.)
In an effort to downsize (epic fail, so far) I cull my cookbook collection. Both the original Ready for Dessert and the revised edition of same will remain in my kitchen, though, until I shuffle off this mortal coil. So beautiful, so useful and above all so much fun—a wonderful achievement, David. Many thanks for years of pleasure and successful baking.
You're welcome - but I hear ya' on culling books. I'm trying to get mine back!
I just received my copy of Ready for Dessert last night. I was so excited. It looks amazing and I can't wait to start making the recipes. There are so many I want to try and the book is beautifully photographed!
glad you like the books and the photos - I was SO happy to work with Ed Anderson again, who did my last two books, and had a great team of food stylists in my kitchen with me : )