Books & Cookbooks

The French Market Cookbook: 2nd Anniversary Giveaway!

The French Market Cookbook

The French Market Cookbook came out just two years ago, and this anniversary is the perfect opportunity for me to thank those of you who bought the book. Your support and trust mean the world to me.

Two years after the release, I continue to hear such great feedback on the recipes and tips I’ve included, it fills my heart with a joy and pride I could only express by bringing over a batch of savory pebronata canelés for you (page 90), or maybe a peach and cardamom clafoutis (page 93), if you lived next door to me (and wouldn’t we have a blast? imagine!).

It has been so incredibly rewarding to hear about the meals you’ve cooked from the book, whether it’s by email, in person when I get to meet some of you, and on social media. Thank you so much for sharing (and don’t forget to tag your recipe pictures with #frenchmarketcookbook!).

To express my gratitude and celebrate this two-year anniversary, my publisher and I have five copies of the book to give away. You get to keep it just for yourself if you don’t yet own a copy, or treat someone to a special gift if you do (tell me whom you’ll give it to!).

Continue reading »

My Very First Cookbook, Newly Released in French!

Chocolate & Zucchini : Le Livre

Do you read French? Are you a student of the language? If so, I have an important update for you!

I have just released Chocolate & Zucchini : Le Livre, a new e-book edition of my very first cookbook, translated into French by yours truly.

The French edition was first published by Hachette, but it’s been out of print for a while. That always made my heart sink: it’s a book into which I’ve poured all of my soul, and many of my cult recipes, the kind you make again and again, and pass on to your sister and your friends, who later tell you, “You know, that mustard chicken of yours? I make it ALL THE TIME!”

This is why I decided to bring it back to life as an e-book — after a thorough re-reading and re-formatting effort — and I am now offering it for 8€ ($9), for immediate download on Amazon or the secure platform e-junkie.

I want it!

Don’t read French? Get the original English-language edition of the book, complete with my soul and cult recipes! It’s called Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen.

Continue reading »

Edible Paradise: A Food Lover’s Coloring Book (Giveaway)

Edible Paradise

Coloring books for adults are all the rage right now, and deservedly so: with an increasing portion of our lives happening on screens and clouds, what could be more grounding than to sit down at the end of a long day with an actual paper coloring book in your lap and favorite pencils scattered around you?

Indeed, it’s an ideal activity to unplug and unwind: low-pressure (I mean, we can all color, right?), high-satisfaction (in just a few minutes, voilà, your page is all pretty and complete), and wonderfully meditative, as your fingers busy themselves and your mind is free to wander.

I have seen quite a few such books for sale in bookshops here in Paris, and I was thrilled when a talented Paris-based illustrator I know, Jessie Kanelos Weiner, released one of her own, titled Edible Paradise: An Adult Coloring Book of Seasonal Fruits and Vegetables, celebrating the edible plant kingdom.

Continue reading »

Banana Pecan Cake with Maple Glaze

Banana Pecan Cake with Maple Glaze

This banana pecan cake entered my life thanks to one of the countless blessings this blog has brought to my life, which is to have met and become friends with quite a few cookbook authors.

Cookbook authors are delicious people to be around, naturally, and if I manage to fox my way into their house they may actually cook for me, but the invaluable bonus is that, once I’ve come to know and trust them, once I’ve witnessed how exacting they are, and how much pressure they submit themselves to in order to produce bulletproof recipes, I feel I can use their cookbooks with blind faith. I know I’m in good hands, and things had better work out because I know where they live.

One of my cookbook-writing friends is Marianne Magnier-Moreno, whom I met almost years and years ago at Chocolate & Zucchini’s second anniversary party, and who wears many hats: recipe writer, journalist, translator, cheesecake maker, young mother, and significant other to a gifted painter.

The crumb is moist and fluffy, the flavors multi-dimensional, and the overall sweetness is moderate, which leaves ample room for the maple glaze to step in and do its thing.

Marianne has recently released (and received an award for) a book called Le Grand Manuel du cuisinier that could actually be seen as an epic follow-up to another wonderful one she had written years before, called Mon Cours de cuisine pâtissier, a baking manual that offers seventy recipes with step-by-step pictures and detailed instructions. Step-by-step photography is nothing new in the world of cookbooks, but I’ve always thought it could make a book look dull. Not so here, where the shot-from-the-sky visuals and tasteful styling make each double an aesthetic treat.

My dear friend’s banana pecan cake

Among the winning recipes in that book is one for banana pecan cake, which I often bake when I have über-ripe bananas to use, and top with a maple glaze that’s also one of Marianne’s recipes.

I actually do not make the cake quite as written: I substitute almond butter for part of the butter in the printed recipe, and maple syrup for part of the sugar. I also lower the amount of flour, and add a little amber rum, and use pecans in place of Marianne’s walnuts.

Now, I know I just stated that I wanted to feel I could follow a cookbook’s directions with my eyes closed, but let me explain: I like to bake and cook things my own way, but in order to tweak a recipe, I need it to be rock-solid, otherwise it might not hold up to the tweaking.

But this banana pecan cake does, and brilliantly so. The crumb is moist and fluffy, the flavors multi-dimensional, and the overall sweetness is moderate, which leaves ample room for the maple glaze to step in and do its thing.

Continue reading »

Gift Guide for Cooks 2015

Gift Guide for Cooks 2015

Gift-giving season is upon us, and here’s my gift guide for cooks! If you’re on the lookout for cool ideas, for yourself or the food enthusiasts on your list, here’s my selection: all of them are highly desirable things that will make a lasting difference in the recipient’s kitchen life.

Gift Guide for Cooks: Utensils!

Gift Guide for Cooks: Cooking Tools

1. Fresh cinnamon

I am in love with the fresh cinnamon I order from Cinnamon Hill, a small company that specializes in sourcing and selling the highest-quality, freshest cinnamon from Sri Lanka (where they have their own plantation) and Vietnam. Run-of-the-mill cinnamon typically comes from China or Indonesia. I get whole sticks, and grate them with the beautifully crafted (and highly giftable!) cinnamon grater that Cinnamon Hill has designed. Truly, you don’t know what cinnamon tastes like until you’ve tried freshly harvested, freshly grated, top-grade cinnamon.

2. Spiral slicer

After coveting it for quite a while, I finally caved in and ordered the Inspiralizer, the spiral slicer created by Ali Mafucci of the Inspiralized blog. When I received it, I was so excited I decided to unbox and try it out live on Periscope! If you like what you see, you can purchase it here.

3. Handcrafted utensils

You know how I feel about the handcrafted utensils from Earlywood, but I want to remind you what incredible gifts they make. In particular, I want to highlight the coffee scoop, which will brighten the mornings of anyone making coffee at home, and I use for my granola; and also the trifecta, which is a an ideal starter kit for someone just moving into their own kitchen, or looking to upgrade the cheap utensils they bought when they first did.

4. Best instant-read thermometer*

I first heard about Thermoworks through my friend Elise, who swears by their ChefAlarm thermometer, but the model I was most eager to adopt was their Thermapen, an instant-read thermometer that is most sleekly designed: it has zero buttons (it turns on when you pull out the probe), the display is auto-rotating, auto-backlit, and it reads the temperature in 2-3 seconds with a 0.7°F (0.4°C) accuracy guaranteed by the calibration certificate they send. I’ve been super happy with it, from gauging the doneness of my chicken, to checking the temperature of my little ones’ soups, to tempering chocolate. (*That’s what America’s Test Kitchen calls it!)

Continue reading »

Get the newsletter

Receive FREE email updates with all the latest recipes, plus exclusive inspiration and Paris tips. You can also choose to be notified when a new post is published.

View the latest edition of the newsletter.