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December 13, 2007

Comments

Joseph Bayot

haha I saw the word carnivore and I immediately read that paragraph. I think I'll order that one first.

David Lebovitz' book is such a good read. I hope he comes out with some kind of book on Paris sometime.

Or maybe you can do that one! Any plans for a book or guide or anything? I enjoy reading your blogs on Parisian life.

All the best,
Joseph

Erin

I second your positive review of Suite Française. I just read it and loved it. It's an incredibly unique perspective on war and human relationships.

Ms. Glaze

Erin – I'm so glad some one else has read this book and loved it. I have never been much of a war history buff, but this book was different for me. It brought the people, their relationships, and the changes in their lives alive in such a sensuous way. I'm still reeling from the book (just finished it last night).

Joseph – I am writing a book due out in 2008. But I'll tell more about it when the time gets closer. It's a novel, not a recipe or travel book. (I'm sure you can guess the topic.)

I am a big fan of David Lebovitz and I have appreciated his support over these last few years living in Paris. I wish he would write a novel too. David, if you're reading this, we want a novel on Paris!!!

And yes, Bones is truly a book for carnivores. Those of us that like to eat meat and then suck the bones of marrow will appreciate it.

paris breakfasts

The BBC read from Suite Française on BOOK AT BEDTIME so I had to read it too.
Excellent choices-the Meurice cookbook looks enticing

paris breakfasts

HELP!
Give us another one!

costas

Very nice bloge.I want to ask you some questions and if you do not want to show up just send it to my e-mail.
How much is the salary over there as an apprentice and if there are any good free culinary schools.Thank you and bravo again.

Ms. Glaze

Costas – I wish I could help you out on this more, but I'm afraid culinary school in France, unless you are French is not free. I paid dearly for my education at Le Cordon Bleu after already having worked in the food industry. LCB helped me to get an apprenticeship (unpaid) at restaurant Guy Savoy. After my internship Guy Savoy sponsored my visa to work permanently. It can be expensive for restaurants to do this. If you are part of the EU then you might have an easier time of getting free education and paid work, but for Americans it is very difficult. Can you give me a bit more background information on what exactly you are looking for and your email address and I will contact you directly?

costas

Is is part of EU but i just don t know such schools thats why i asked you.I aalready have two apprentices (4 and three months each) plus around 2 years as a commis and half as a demi in luxury chain hotels.I am looking for anything as anapprentice or commis but in an a restaurant which michelin starred.My e-mail is [email protected] hope to have soon news from you.

MATTHEW ROSE

My favorite chef, how the heck are you? I'd like to do an ABC Book with you... I just published one and I think we could do something fantastic. Let me know what you think.

Take a peek, here: http://lalandedigitalpress.blogspot.com/

Happy Merry and all that French stuff,

Matthew

Ms. Glaze

I would LOVE to do this with you! And for anyone reading these comments, you've got to go to Matthew's site. He's got a lot of cool stuff up for the holidays including really neat cards.

Sue

Speaking of good reads I have just finished, "Return To Paris" by Collette Rossant. She is a French Egyptian woman who returns to Paris in the 1947 as a teenager and "awakens her senses" as she explores the city and discovers food and French cuisine. There are recipes and her descriptions of her favourite foods are mouth-watering!

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