Clotilde's Edible Adventures in Paris: Review
Clotilde Dusoulier Shares Her Passion for Food and Shopping in Paris
Sep 1, 2008
Clotilde’s Edible Adventures in Paris is a ‘must have’ book for the Paris traveler. Clotilde shares her food experiences in her native Paris by introducing the reader to her favourite restaurants, shops, bakeries, outdoor markets and much more. Clotilde also shares twelve of her favourite recipes and her spectacular food photos.
The book is basically divided into two sections: Eats and Shops.
Eats Section
The Eats section begins with an introduction to the various types of French restaurants, dining tips and how to decipher the menus (carte, menu, formule and menu-carte). Then the tour begins as Clotilde shares her favourite restaurants, bistros, wine bars and salons de thé in each of the twenty arrondissements (divisions) of Paris. For the food and wine enthusiasts who want to acquire new skills, the Eats section also includes recommendations for cooking, baking and wine appreciation classes.
Shops Section
Wear comfortable shoes for there will be some serious shopping as there over 130 bakeries, pastry shops, cheese shops, bookstores, chocolate and candy shops, cookware and tableware stores, specialty shops and wonderful outdoor markets. Taste a sublime slice of Pear and Chocolate cake-tart from La Boulangerie par Véronique Mauclerc or crunchy Corsican cookies from U Spuntinu.
Chocolate and Zucchini
Clotilde Dusoulier is also the author of the Chocolate and Zucchini cookbook. Visit her popular website, Chocolate and Zucchini.com.
Canistrelli (Corsican Cookies) Recipe
Canistrelli are the most emblematic cookies of Corsica. Aromatic and crunchy, with a heart that shatters into flaky crumbs, they draw their subtle flavors from the use of olive oil, white wine, and, if available, chestnut flour. They are remarkably easy to make, and can be served with tea, coffee, or a glass of Corsican white.
Ingredients:
- 1 1/3 cups (160 g) all- purpose flour
- 2/3 cup (90 g) whole wheat or chestnut flour
- 1½ teaspoons baking powder
- 7 tablespoons (85 g) sugar
- Zest from 1 organic lemon, finely grated
- 1/3 cup (80 ml) extra virgin olive oil
- 1/3 cup (80 ml) dry white wine
Preparation:
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the flours, baking powder, sugar, and lemon zest. Form a well in the center and pour in the olive oil and wine.Stir the liquids into the solids, working gently with a fork, until the dough comes together and forms a ball. Knead quickly until smooth, without overworking the dough. The dough will be moist, but it shouldn’t be sticky; add a little more flour if it is.
- Transfer the dough to a lightly floured work surface and use the palm of your hand to pat it into a disk about 3/4 inch (2 cm) in thickness.
- Slice the dough into 1-inch (2.5-cm) squares or diamonds with a sharp knife, and transfer the pieces one by one to the prepared baking sheet, leaving a little space between them.
- Bake for 15 minutes, lower the heat to 325°F (160°C), and bake for another 15 minutes, until the canistrelli are set and just starting to turn golden.
- Transfer to a rack to cool completely. Keep in an airtight container for up to a week.
Recipe and photo taken with permission from CLOTILDE’s EDIBLE ADVENTURES IN PARIS by Clotilde Dusoulier, Copyright c 2008 by Clotilde Dusoulier. Published by Broadway Books, a division of Random House Inc.
Title : Clotilde’s Edible Adventures in Paris
Author : Clotilde Dusoulier
Publisher: Broadway Books
ISBN: 978-0-7679-2613-3
List price: $21.00 CAN $17.00 US
