Chocolate & ZucchiniDaily Adventures in a Parisian KitchenToday Show Appearance- April 30, 2008 I was a guest on the Today Show yesterday morning, and my segment is now available online, if you'd like to see me demo my Pear and Chocolate Cake-Tart, a recipe taken from Clotilde's Edible Adventures in Paris. (This was my second time on the show; read about last year's segment here.) The Today Show is a national television show that's broadcast live every morning in the US.Continue reading "Today Show Appearance" View comments Copyright Clotilde Dusoulier © 2003-2008. This.http://chocolateandzucchini.com/archives/2008/04/today_show_appearance.php On Hotel Breakfasts, and How Not to Have Them- April 28, 2008 Much has been written about plane food and its associated plights; I don't think enough ink has been devoted to the matter of hotel breakfasts. And as I get ready to embark on my book tour, the subject is very much on my mind. Breakfast is, to me, the most intimate meal of the day, the one that you eat barefoot and in your pajamas, the one that eases the transition from your helpless, sleeping self to the person you are in the daytime and to the outside world. What you eat then says a lot...http://chocolateandzucchini.com/archives/2008/04/on_hotel_breakfasts_and_how_not_to_have_t... Clotilde's Edible Adventures in Paris- April 22, 2008 It is with unmitigated joy that I announce the release of my new book today! Clotilde's Edible Adventures in Paris is a book on Paris restaurants and food shops, in which I share recommendations for my favorite spots -- everything from neo bistros and salons de th to bakeries, outdoor markets, wine shops, and much, much more, as they say -- plus all you need to know to navigate the City of Light and Good Food, plus a dozen recipes. The book is coming out in North America initially (pending.http://chocolateandzucchini.com/archives/2008/04/clotildes_edible_adventures_in_paris.php Squeeze Cookies (A Roasted Flour Experiment)- April 14, 2008 Among the many things I learned during that memorable conference on molecular gastronomy, one idea has been whirling around my brain with particular insistence since then, and it is that of farine torrfie, or roasted flour. It was introduced to us by way of a truism: raw flour is bland, browned flour isn't. This is why we bother to make roux, and why the crust of bread is tastier than the crumb. With this simple fact in mind, why not bake with roasted flour The finished product would no...http://chocolateandzucchini.com/archives/2008/04/squeeze_cookies_a_roasted_flour_experimen... Amsterdam Highlights- April 8, 2008 Our trip started in the most inauspicious of ways. We could have taken the time, as we usually do, to drop by the bakery on our way to the Gare du Nord, where a train was to take us to Amsterdam in just! four! hours!, but no. Instead, we chose to get ten extra minutes of sleep, and thus found ourselves on the Thalys train at lunchtime, pushed towards the voiture-bar -- the car where they sell drinks and snacks -- by the complaint of our stomachs. Now, train food is not supposed to be good,..http://chocolateandzucchini.com/archives/2008/04/amsterdam_highlights.php |