Kitchen Rhythm A Year In A Parisian P Tisserie

At 5.37 a.m. my alarm goes off for the first time. By 6.09 a.m. I will be waiting on the metro platform. By 6.27 a.m. I pull open the swing door and duck under the pink curtain of the pâtisserie. I am probably last. In our tiny bakery on the other side of Paris, our cakes are made in the early morning, to preserve that freshness and crunch. Following in the footsteps of Rachel Khoo, Frances Leech has been lured to the city of love by puff pastry. For the past year she has worked in a small little French-Japanese pâtisserie where margins are small and the pressure is on. On any given day this small bakery uses 100 passionfruit and coconut mousses, 18 kg of chestnut and rum paste for Mont-Blanc tarts alone. Frances trains alongside her Japanese colleagues perfecting meringues, passionfruit mousse, millefeuille and sticky caramel as well as a working knowledge of idiomatic Japanese. She feels incompetent, clumsy, tall and gets burned a lot. But her colleagues are patient and kind and she learns to love the art of pastry, despite the early mornings.

The latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. This book coincides with the opening of his new shop in the Opéra district in the heart of Paris. Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to .clairs, the book features 100 fully illustrated desserts we all love. Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it’s time for viennoiseries and breads; at 11 a.m., it’s pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it’s time for the final batch of bread. Opéra Pâtisserie is the indispensable book for every pastry lover!

NAMED A MUST-READ FOR SPRING 2024 BY EATER, OPRAH DAILY, CHATELAINE & BRIT+CO! A dazzling, heartfelt adventure through the food, art, and fashion scenes of 1980s Paris—from the New York Times bestselling author of Save Me the Plums and Delicious! “An enchanting and irresistible feast . . . As with a perfect meal in the world’s most magical city, I never wanted this sublime novel to end.”—Cynthia D’Aprix Sweeney, author of Good Company Stella reached for an oyster, tipped her head and tossed it back. It was cool and slippery, the flavor so briny it was like diving into the ocean... Oysters, she thought, where have they been all my life? When her estranged mother dies, Stella is left with an unusual inheritance: a one-way plane ticket and a note reading Go to Paris. But Stella is hardly cut out for adventure; a childhood trauma has kept her confined to the strict routines of her comfort zone. When her boss encourages her to take time off, Stella resigns herself to honoring her mother’s last wishes. Alone in a foreign city, Stella falls into old habits, living cautiously and frugally. Then she stumbles across a vintage store where she tries on a fabulous Dior dress. The shopkeeper insists that this dress was meant for Stella and, for the first time in her life, Stella does something impulsive. She buys the dress and together they embark on an adventure. Her first stop: iconic brasserie Les Deux Magots, where Stella tastes her first oysters, and then meets an octogenarian art collector who decides to take her under his wing. As Jules introduces her to a veritable who’s who of the 1980s Paris literary, art, and culinary worlds, Stella begins to understand what it might mean to live a larger life. As weeks—and many decadent meals—go by, Stella ends up living as a “tumbleweed” at famed bookstore Shakespeare & Company, uncovers a hundred-year-old mystery in a Manet painting, and discovers a passion for food that may be connected to her past. A feast for the senses, this novel is a testament to living deliciously, taking chances, and finding your true home.

"Reading a new Leslie Meier mystery is like catching up with a dear old friend." --Kate Carlisle, New York Times bestselling author Lucy Stone is saying "Au revoir!" to Tinker's Cove, Maine, and "Bonjour!" to Paris to take in the sights, learn how to bake authentic French pastries, and experience some joie de vivre. But her dreams of la vie en rose are put on hold when the City of Lights turns deadly. . . Tinker's Cove is abuzz with excitement when Norah, the queen of daytime TV, comes to town and selects Lucy and her pals to be featured in her "Women Who Make a Difference" episode. In recognition for their charitable work, the ladies and their husbands are awarded a dream vacation in Paris, complete with classes at Le Cooking School with renowned pastry chef Larry Bruneau. But their bon voyage is cut short when Lucy discovers the chef in a pool of blood on the second day of class. . . Lucy always dreamed of visiting Paris, but with Chef Larry on death's doorstep and Lucy and her friends detained for questioning, she's worried she'll be trading in her luxury accommodations for a sojourn in the bastille. If she's going to enjoy her vacation, she'll have to unpack her sleuthing skills and clear her name. Lucy's search for the truth takes her from the towers of Notre Dame to the gardens of Versailles and a dozen charming bistros in between. But will she be able to track down a killer more elusive than the perfect macaron? Praise for Leslie Meier and her Lucy Stone Mysteries "I like Lucy Stone a lot, and so will readers." --Carolyn Hart "Leslie Meier writes with sparkle and warmth." --Chicago Sun Times "The Lucy Stone mysteries will appeal to fans of domestic mysteries." --Booklist "Mothers everywhere will identify with Lucy Stone and the domestic problems she encounters." --Publishers Weekly

More than a cookbook, The Bordeaux Kitchen merges of French cuisine, wine, and culture with the primal/paleo/ancestral eating style. Enjoy an assortment of delicious recipes with wine pairing guidance, as well as a comprehensive education on how ancestral eating can improve your health and enjoyment of life. The beautiful illustrations and rich descriptive text will make you an expert in French wine and cuisine in no time--and keep you aligned with the primal/paleo/ancestral health principles that have exploded in popularity across the globe in recent years. Every home cook who loves food and sharing it with family and friends will be inspired by The Bordeaux Kitchen.

Occupying the Stage: the Theater of May '68 tells the story of student and worker uprisings in France through the lens of theater history, and the story of French theater through the lens of May '68. Based on detailed archival research and original translations, close readings of plays and historical documents, and a rigorous assessment of avant-garde theater history and theory, Occupying the Stage proposes that the French theater of 1959–71 forms a standalone paradigm called "The Theater of May '68." The book shows how French theater artists during this period used a strategy of occupation-occupying buildings, streets, language, words, traditions, and artistic processes-as their central tactic of protest and transformation. It further proposes that the Theater of May '68 has left imprints on contemporary artists and activists, and that this theater offers a scaffolding on which to build a meaningful analysis of contemporary protest and performance in France, North America, and beyond. At the book's heart is an inquiry into how artists of the period used theater as a way to engage in political work and, concurrently, questioned and overhauled traditional theater practices so their art would better reflect the way they wanted the world to be. Occupying the Stage embraces the utopic vision of May '68 while probing the period's many contradictions. It thus affirms the vital role theater can play in the ongoing work of social change.

'Kitchens' takes the reader into the robust, overheated, backstage world of the contemporary restaurant. In this portrait of the real lives of kitchen workers, the author brings their experiences, challenges, and satisfactions to life.

William Alexander is determined to bake the perfect loaf of bread. He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat. An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.