Archives de catégorie : Cookbooks, Food & Drinks

DINNER FOR ONE: How Cooking in Paris Saved Me de Sutanya Dacres

The genuine memoirs from a popular Black American podcaster with an international following. Will feature select recipes, illustrative of the author’s Parisian life.

DINNER FOR ONE:
How Cooking in Paris Saved Me
by Sutanya Dacres
Park Row, May 2022
(chez MacKenzie Wolf – voir catalogue)

When Sutanya Dacres married her French boyfriend and moved to Paris in 2013, she felt like she was living out her very own fairy tale. Jamaican-born and New York-raised, she had never entertained fantasies of living abroad, until her grad school days when she discovered the blogs of expat women living in Paris and began to dream of a different life in a different land. Then she met a French man in a bar, fell in love, and voilà, almost as if she willed it, she was living her Parisian fantasy, embarking on her own “happily ever after” … until her marriage fell apart. Sutanya looked back to her beloved bloggers for guidance, but realized their rosé-tinted reality didn’t match up to her own. For one thing, they weren’t writing about divorce. For another, they weren’t Black. While her marriage had ended and the façade of picture-perfect Paris had cracked, Sutanya wasn’t giving up on the City of Light. Instead, she decided to figure out for herself what happens after the Paris fairy tale ends, and to find a way to mend her broken heart and create a home for herself, beginning in her kitchen. Determined to share her genuine, candid perspective and offer a counter-narrative to the typical idealized expat story, Sutanya launched her podcast, Dinner for One, in February 2018. In each episode, she invites listeners into her Paris kitchen as she shares her experiences as a 30-something hopeless romantic embracing her post-divorce life and celebrating the joy of learning to love cooking for herself. This book grew out of the podcast.
In DINNER FOR ONE: HOW COOKING IN PARIS SAVED ME, Sutanya takes the reader on an adventure through love, loss, and finding home, even when home doesn’t look quite how you expected. Along the way, she builds Parisienne friendships, learns how to date in French, and examines what it means to be a Black American woman in Paris—all while adopting the French principle of pleasure, especially when it comes to good food.

Sutanya Dacres is the creator and host of the podcast Dinner for One, which has been featured in The New York Times and BBC Radio Hour, among others outlets. She grew up in New York City and graduated from the University of Hartford where she double majored in international relations and modern languages and cultures (French) and earned a master’s in communications. She has held a number of copywriting positions at branding and advertising agencies, including Interbrand and BBDO Paris, and with Air France. Sutanya is passionate about contributing a new, underrepresented voice to the Paris expat narrative. She currently resides, and cooks dinners for one, in the Montmartre neighborhood of Paris.

FEASTING WILD de GinaRae LaCerva

A writer and anthropologist searches for wild foods―and reveals what we lose in a world where wildness itself is misunderstood, commodified, and hotly pursued.

FEASTING WILD:
In Search of the Last Untamed Food
by GinaRae LaCerva
Greystone Books, May 2020

Anthropologist and geographer GinaRae LaCerva’s fascination with hunting and gathering quickly exploded into a personal obsession that sent her on a quest to taste the wild foods we still eat and the ones we have forgotten: from wild boar in Borneo, to a lobster bake on an island in Maine, to gathering herbs near Kierkegaard’s grave in Copenhagen. She didn’t expect to find something much more profound—an untamable love affair and the elusive pleasure of simple sustenance. Along the way, she illuminates that the history of food is also the history of environmental conservation, examines the rapid transformation of wild food from nutritional necessity to luxury good, explores how this shift reflects our attempts to tame and commodify “natures” of all kinds, and ultimately finds that her own sense of adventure is just as unruly as the natural places she explores.
This impeccably researched narrative history uncovers something essential about what it means to love the planet in the age of extinction. Equal parts environmental history and adventure narrative, FEASTING WILD weaves together extensive field research and personal narrative to interrogate our concept of nature, investigate how our insatiable appetites have contributed to the current landscape of environmental crisis, and question what we might do about it now.

GinaRae LaCerva is a geographer, environmental anthropologist, and award-winning writer who has traveled extensively to research a variety of environmental and food-related topics. A National Science Foundation Graduate Fellow, La Cerva holds a Master of Environmental Science from Yale University’s School of Forestry and Environmental Studies and a Master of Philosophy from the University of Cambridge. Originally from New Mexico, she lives in New York.

POILÂNE: The Secrets of the World-Famous Bread Bakery de Apollonia Poilâne

Bread is Back!

POILÂNE: The Secrets of the World-Famous Bread Bakery
by Apollonia Poilâne
Houghton Mifflin Harcourt, October 29th 2019

To food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.” For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique “hug-sized” sourdough loaves at home, as well as the bakery’s other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash.
Beyond bread, Apollonia includes recipes for pastries such as the bakery’s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker’s day, blending narrative, recipes, and Apollonia’s philosophy of bread.

Dominique Ansel primé avec le James Beard Award !

La James Beard Foundation, institution culinaire américaine d’excellence, a décerné le prix 2014 « Outstanding Pastry Chef » à Dominique Ansel, le pâtissier français le plus apprécié des Américains, mondialement connu pour avoir créé les Cronut. En février, Le Monde lui avait dédié un bel article.

Inutile d’ajouter que son prochain ouvrage, prévu pour le prochain octobre, est l’un des livres de cuisine les plus attendus de 2014:

Creator of the CronutTM , the Cookie Shot, and proprietor of New York’s #1 rated bakery

DOMINIQUE ANSEL: THE SECRET RECIPES
Unforgettable Desserts from the World’s Most Celebrated Bakery
Photographs by Thomas Schauer
Simon & Schuster – 28 October 2014

« The most fêted pastry chef in the world. » -The Daily Mail UK

Coming this autumn from Simon & Schuster is Dominique Ansel’s very first cookbook in which he blends his unique and widely-acclaimed philosophy with eye-popping photography and recipes that will enable bakers of many levels to make some of his incredible creations at home. He will share the recipe for The CronutTM – Dominique’s unbelievable marriage of a croissant and a donut that drives people to line up for hours outside of his Soho bakery every morning, has spurred dozens of copy cats, and has been covered by the international media, including but not limited to the UK, France, Japan, Spain, Italy, Germany and many more. Last month Dominique introduced the Cookie Shot – a cookie baked in the form of a glass that is served with a shot of milk inside – that has become his latest, queue-forming creation.

Un gâteau d’exception contre votre carte de visite !

Pour annoncer le prochain livre du grand pâtissier français Dominique Ansel, the Gernert Company a concocté une initiative très gourmande :

To raise awareness about the incredible cookbook in the works by French pastry chef Dominique Ansel, Rebecca Gardner will be bringing with her to LIBF actual samples of one Dominique’s creations.

In exchange for a business card, the first 75 people who come to table 31K in the LIBF Agents Center on Wednesday, April 9th between 10:00am and 4:00pm will get a delightful goodie to take away.

To be clear, it will not be Dominique’s most famous creation – The CronutTM – but it will be something delicious that can be enjoyed on the spot or can be easily transported home.

Une dégustation à ne pas manquer !

DOMINIQUE ANSEL: THE SECRET RECIPES

Unforgettable Desserts from the World’s Most Celebrated Bakery

Photographs by Thomas Schauer

Simon & Schuster – 28 October 2014

Creator of the CronutTM , the Cookie Shot, and proprietor of New York’s #1 rated bakery,

Dominique Ansel and his pastry creations have been commented on

in more than forty countries and a wide range of major media outlets.

« The most fêted pastry chef in the world. » -The Daily Mail UK

Coming this autumn from Simon & Schuster is Dominique Ansel’s very first cookbook in which he blends his unique and widely-acclaimed philosophy with eye-popping photography and recipes that will enable bakers of many levels to make some of his incredible creations at home. He will share the recipe for The CronutTM – Dominique’s unbelievable marriage of a croissant and a donut that drives people to line up for hours outside of his Soho bakery every morning, has spurred dozens of copy cats, and has been covered by the international media, including but not limited to the UK, France, Japan, Spain, Italy, Germany and many more. Last month Dominique introduced the Cookie Shot – a cookie baked in the form of a glass that is served with a shot of milk inside (photo and link to further news below) – that has become his latest, queue-forming creation.

Specifications for DOMINIQUE ANSEL: THE SECRET RECIPES

208 pages
31 recipes
Four color illustrations and photos throughout on nearly every page
8-3/8″ x 10-7/8″
Hardcover and eBook
US price – $35.00

A full manuscript, photography samples and a comprehensive recipe list will be ready for review in May but in the meantime, you can get a sense of Dominique’s style and work here: http://dominiqueansel.com/.

An incredible and quickly growing young talent in the food world, this should be considered by any serious cookery list.