WHSMITH巴黎书籍活动：5月19日

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下周，我将为我的新书签名，准备甜点，在WHSMITHbookstore in Paris. The event will start at晚上7点并承诺将像去年的活动一样有趣。尽管这次我不会阅读古怪的消息，因为我全力以赴。

（但是周末还没有结束……所以还有时间。）

If you’re in town and would like to attend. But please敬请回复因此，他们知道要准备多少次苦艾果冻射击。

很想在那里见到你！

*只是在开玩笑。但这不会有趣吗？

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25 comments

    • Mrs Redboots

    Any chance of your doing a signing this day week? We will be in Paris that evening – well, Le Bourget, but can easily come into Paris and probably will.

    当我住在巴黎时，我曾经住在史密斯！

      • 保罗·麦克尼尔

      刚从巴黎回家，不得不感谢您。我两者都吃了Les Papilles，，，，法国人andChez Dumonetand they were all excellent.

      这mango/lemon tart at Frenchie was unbelievable. I have been searching the internet high and low and cannot find the recipe. Do you know if the chef is open to sharing his recipe or know of a comparable recipe?

      thanks again for the recommendations.

        • 小扁豆分解

        Just got your book and have been savoring every page. Love your writing, and one of my favorites is when you saw the recipe on the men’s room wall and went back to write it down. Just did a blog post of your cream cheese brownies for mother’s day. They were wonderful!

          • 帕梅拉

          嗨，大卫，

          我期待下周二在那里见到您！I have just a quick question about it though – can we buy copies of it there (obvious question, but can’t find the answer on the WH Smith Paris website) or can we bring our own copy (if we have the book already)? I have waited until this event to get my copy but am getting nervous that there may not be any to buy when I get there if they haven’t got any (I know it might be silly to think that a book shop holding a book-signing event might not have the book-in-question in stock, but I’ve heard it happening before!)

          预先感谢您，并在一天见！

          – Pamela

            • David

            帕梅拉（Pamela）：他们手头上有相当大量的准备甜点副本，但您可能希望致电商店以了解他们对带来先前购买书籍的人们的政策。（我认为没关系，但您可能需要确认。）

            当然也欢迎旧书的副本。

              • 辛迪

              “当然也欢迎旧书籍的副本。”

              Hey, will you sign my Kindle? The Sweet Life in Paris is on there!

                • 斯蒂芬妮

                听起来很有趣。您让我在Absinthe Jello镜头上，然后我读了脚注。该死。我不会在巴黎，但我确实想（再一次）我有多喜欢这本书。我在上个周末做了香蕉蛋糕and it was amazing. The mocha frosting was just divine.

                  • Cooking in Mexico

                  祝您在出售这本书和明天的愉快一天中取得巨大的成功。是的，苦艾酒的镜头很有趣，值得巴黎的机票价格。

                  Felicidades！

                    • Giovani

                    我的烤箱里有一个新鲜的生姜蛋糕，几乎可以准备出来。我的房子闻起来很棒。我注意到您没有在食谱中要求任何盐，有什么具体原因吗？

                      • David

                      该食谱中含有碳酸氢钠（小苏打），这是咸的，所以我不加额外的盐。我没有发现有必要。

                        • Maureen

                        期待听你的话，并享受另一本书的签名。
                        去年我们都很开心。
                        Excited about the new book, and working my way though all your recipes, again!

                          • Giovani

                          很高兴知道，谢谢大卫！我用姜蛋糕做了一个小trifle，上面撒上香草烤梨和柠檬奶油。

                            • parisbreakfasts

                            我在推特上推特推出了皇冠4 U 2来2纽约…
                            waiting for response impatiently…

                              • 珍妮特

                              Unfortunately, I won’t be coming to Paris this year, but I did pick up your new book yesterday. My only problem is what should I make first. The Banana Cake with Mocha Frosting and Salted Candied Peanuts sound heavenly, but the Chocolate Pots de Creme (with a little espresso) makes my month water. Decisions, decisions, what is a girl to do…

                                • thaicookingwithjam

                                ah, I love your new book. I managed to get all the out of print books before they went out of print and this one is such a nice compilation of all. I absolutely love it. Your chocolate chip cookie recipe is up to date the winner of it all. I sold them at the farmers’ market and people went crazy. Ah, now I want one of those cookies. Thank you for such great work. I really appreciate what you do.

                                  • 卡林（外星人巴黎人）

                                  5月19日是我的生日，看来我可能正在与其他巴黎博客奇卡斯（Chicas）一起度过生日活动！我在几个小时内在今晚在瑜伽上确认一个，但我希望参加。是的，苦艾果冻的镜头听起来很棒！也许我们将不得不与某些人一起前派对，大声笑。准备甜点很容易搭配无麸质面粉转换，我对书籍和书籍的阅读更加兴奋。我想我可能不得不看看我的朋友是否愿意在生日那天购买这本书，因为我平淡无奇， *叹 *。我要带上我的狗耳的副本巴黎的甜蜜生活不过要签名。希望在那里见到你。

                                  *只是在开玩笑。为了皮特的缘故，我已经年满42岁。更好地将其与额外的抗氧化剂镜头相反，哈哈。

                                    • Julie

                                    Wish I could make it!

                                    大卫，我一直在慢慢地通过你的书……哦，好主。我恋爱了。到目前为止，我已经制作了开心果 - 卡丹莫姆蛋糕，菠萝 - 鲁巴布 - 玫瑰花果鞋匠，罗伯特最好的布朗尼蛋糕，今晚，黑白饼干！（如果不是上学的话，我大部分时间都会吃掉我的时间，我会做更多的事情）。无论如何，一切都令人难以置信，并迅速被我的家人和朋友吞噬。

                                    几年前，我和妈妈一起制作了黑白饼干，因为她是纽约人，而这些都是她的最爱。她明天将得到这些坏男孩的交付，我非常有信心她会感到兴奋。我本周忘了在商店里拿起蛋糕粉，但是太兴奋了，无法制作饼干，无法阻止我。如果有人想知道，我使用了270克Arthur AP粉，饼干仍然很棒。另外，我必须说，在品尝它们之前让糖霜凝固至关重要。准备时，我总是品尝所有东西，而仍然湿润的糖霜绝对没有达到顶峰。但是，到饼干上蔓延到饼干上时，风味有时间融合和醇厚，这是完美的。

                                    Thanks, David!

                                      • 詹妮弗

                                      Can you tell me the name of the cake on the cover of your book? It looks beautiful. I assume the recipe will be in the book?

                                        • David

                                        那是香蕉蛋糕，上面有摩卡糖霜和咸蜜饯花生，而食谱确实在书中。

                                          • 凯西·迪亚兹（Kathy Diaz）（发现）

                                          I have your new book and I love it! Great photos and a wonderful collection of recipes!

                                            • 丽贝卡·哈登（Rebecca Haden）

                                            我喜欢这本书。最初，我很沮丧，因为很多食谱都需要一个食品加工机，但是现在我想购买的食谱。由于我本质上是为了制作食谱而购买食品加工机，因此我认为您可以告诉我我可以得到的最小，最简单的食谱，并且仍然能够将杏仁糊状物和东西混合在一起。

                                            谢谢。

                                              • David

                                              That’s interesting that you noted the use of a food processor in recipes because when I wrote my first two books (which a variety of the recipes are from), I assumed people didn’t have a food processor, so I called for chopping things by hand, with a chef’s knife, and a few people wrote asking if they could use their food processor. (Like the fresh ginger for the ginger cake.)

                                              因此，当我更新食谱时，我包括了食品加工机的使用，因为我意识到人拥有的人比我想象的要多。如果您没有食品加工机，那么在大多数食谱中，我确实说明了一种替代方法。这Black＆Decker迷你食品加工机价格便宜（大约12美元），并且在大多数厨房任务方面做得很好。

                                                • 雅克

                                                嗨，大卫，

                                                我打算用摩卡糖霜和咸蜜饯花生制作香蕉蛋糕，以便同事的生日，我有关于糖霜的QN。

                                                Since you say the cake comes out quite high, I was thinking of taking the components to work and composing it there.

                                                您没有提及糖霜的一致性，所以我想知道，如果您提前制作并冷藏它会发生什么？一旦到达房间的温度，它会传播吗？

                                                Any advice for handling and assembling the cake in this manner?

                                                谢谢！
                                                雅克

                                                  • David
                                                  万博manbetx

                                                  HI Jacqui: The frosting should be made and let come to room temperature, until it’s the consistency as shown on the cover of the book. (In the first printing of the book, the part about letting it come to room temperature was lopped off for some reason, but I think it’s pretty clear that when hot, it’s too thin to spread.)

                                                  我没有冷却它，所以不能确定会发生什么，但是很可能您可以冷却它，并在使用前使其达到室温。

                                                    • jacqui

                                                    Wow, thanks for the speedy reply! I appreciate the guidance.

                                                    A

                                                    让David的新闻通讯直接发送到您的收件箱！

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