Summary
On the first of every month, Clotilde Dusoulier sends a newsletter from France to friends and readers of her Parisian food blog, ChocolateandZucchini.com. January's newsletter arrived recently, filled with the same culinary spirit of adventure one finds on the pages of her books, "Chocolate & Zucchini: Daily Adventures in a Parisian Kitchen" and "Clotilde's Edible Adventures in Paris."
"Bonjour Janvier! Happy New Year!" Clotilde's newsletter begins. I settle in and read recipes, interviews on food, watch a documentary on French pastry and take a virtual tour of Patrick Roger's chocolate factory in Sceaux, France -- all in the comfort of our warming room at Boomerang Creek.See the full content of this document
Extract
Cocoa Adds a Hint of the Unexpected
Clotilde describes her newsletters as "virtual table conversations." In that spirit, I tell her about "As Always, Julia," a marvelous book chronicling the trans-Atlantic correspondence ...
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