tan319

Question... Why isn't any media covering this? Like Eater/Grub Street/NYTimes food blog? No mention on Tailors Facebook page/ website/any of their blogs. As to the above, a legal issue? Please, no snark from the haters Thanks....

"Hot Chefs, Hip Cuisine" was a pretty cool book 6 years ago when it came out and still like to give it browse every once in awhile. Some recipes from both Adria's that were hard to find in English as it was wayyyyyyy before '98/01. The Marx book I saw in France and I liked it but let's face it, except for the El Bulli books ( maybe), the clock is ticking on it all.

Can't say how sorry I am about this for you and your crew but happy that a lot more will be coming down the pike. Great luck with IFC and the new series!

I've always had great service from Amazon .fr as long as you use express delivery/chronopost

Kerry, What are the Thermomixes running these days? Thanks in advance!PS: That Valrhona catalog is beautiful! Thanks to above for that info!!!

http://www.lapatisseriedesreves.com/ The website for the shop. Nice stuff...

are they answering the phones?

http://www.dailymotion.com/relevance/search/Philippe+Conticini/video/x9hm3a_rencontre-avec-philippe-conticini_news A Daily Motion interview ( in French) with the master. Tastings also! Below is a link to a Chocolate & Zucchini discussion on Chef Conticini's kouign amann from his last shop, "Exceptions Gourmandes". http://chocolateandzucchini.com/archives/2008/03/exceptions_gourmandes.php

Great article here by Christophe Michalak on his "Passions Gourmande" blog on the great Chef Conticini! http://translate.google.com/translate?hl=en&sl=fr&u=http://www.amabilia.com/blogs/passionsgourmandes/&sa=X&oi=translate&resnum=1&ct=result&prev=/search%3Fq%3Dpassion%2Bgourmandes%26hl%3Den%26client%3Dsafari%26rls%3Den%26sa%3DXhttp://translate.google.com/translate?hl=en&sl=fr&u=http://www.amabilia.com/blogs/passionsgourmandes/&sa=X&oi=translate&resnum=1&ct=result&prev=/search%3Fq%3Dpassion%2Bgourmandes%26hl%3Den%26client%3Dsafari%26rls%3Den%26sa%3DX

I don't think there is a book in the works.

Those are looking great! "Get" is a French type of creme de menthe I believe...

Have you ordered from them before, Kerrey?

http://www.derecoquinaria.com/lista.asp?categoria=9&subcat=194&tema=133 The above is a sub-catagory of a Spanish type of book seller. PH10 , in French, is 130 euro. La Patisserie is 115 euro in French and English. When PH stuff goes out of print now the going price will be sky high. That's no fault of his I would think. Oh, I just saw the new "Carrement Chocolat"on Amazon,fr for 18 euro. In closing, don't buy these euro books off of Amazon.us. You'll pay double.

"Macaron" is the first international Herme book to be taken out of print like that as far as I can see. The two American books, "Desserts" and "Chocolate Desserts by..." went out of print here in the USA because of the market? You can still buy both in French for not much more than they were costing here. " La Patisserie" and PH10 are both priced fairly ( think college textbook) it would seem. The price gougers on the used market on Amazon/etc. are just that for the US out of prints. "Carrement Chocolate looks like fun for under 35 bucks. I'll take it.

Ms. Monteaux appears to be the president of the elite "Societe du Chocolat" (?) did I mangle that??? It appears the it has recipes all built around one of his "Fetishes," Carre'ment Chocolat, which is also the title. I can't figure out the link lanquage here yet so just go to the Livre or Librarie menu of his website. Priced at 19.90nit on Amazon fr. or other. Scout_21 found out about it too at the same time. Perhaps he found some alternate sources

I didn't see Blais's comments on the Bravo site, help? Thanks! edit: Found it. Wow, kind of creepy.

Thanks, Scout_21! Vanilla powder is maltodextrin +vanilla bean "extractives"(?) I use the Nielsen Massy brand. It's an incredible product. The flavor release is really something, I'll often combine powder, bean and a touch of extract. It's expensive though, maybe 10 or so bucks by itself. PH uses3 different vanilla in his "Infinement" line and you can get the package at Williams & Sonoma. Bourbon, Tahitian and Mexican.

A man of many strong opinions! ← Definitely opinionated. That's not something that normally bothers me but in this case I have to argue a bit. First, he's incorrect about the pectin as long as you use a LM pectin. It doesn't require acid, it does it's thing with calcium. If he'd made the distinction I'd let it slide but since he just said pectin as a generality it has to be disputed. He really should have left cornstarch off the list as well since his reasoning for shooting it down was based entirely on what he imagines to be true. If he actually tried it he'd find that, used correctly, it does just fine. There are things I now prefer to use over cornstarch but they're not things everybody has in their kitchen or can grab at their local grocery. And finally, 1/2 & 1/2 isn't the evil thing he suggests either. Scientifically, there are differences between it and a milk/cream blend but in real world use you won't notice it in your batch of ice cream (as long as the final fat levels pretty much match). ← I think Kriss probably meant off the shelf pectin as I believe he uses ( named in his blog, I think) Cremoden stabilizer for ice cream, which contains pectin. I should have mentioned Savuer (SIC?) mag way back in '01 ran an article on "authentic" gelato in Italy which uses cornstarch in the mix. It had no eggs in it. I experimented with it and thought it was kind of gritty and maybe the cornstarch need to be cooked out more. It froze like a rock, needed some kind of emulsifiers. I thought that was what was Kriss Harveys point. How do you cook out cornstarch ( at a boil, like a sauce)when eggs are present w/o the taste and mouth feel of it there? I use half and half in recipes. Phillipe Conticini's recipes always use it.

This Pastry Chef has some strong thoughts on cornstarch in ice cream or gelato... Funny and informative reading is his blog!

Could the show be taking a dive? 50%-50% celeb/TV chefs vs. "Chefs".

Maybe it was the edit?

Wasn't the last show bordering on a "charm" situation? Admittedly I was rooting for Moonen, he's a great chef ( not that the other's weren't) and I feel too if he just had put something up in the first comp., he would have won last week. The whole thing started to get a bit "hey lady's" and honestly, Oseland and Greene started giving me the creeps. Is there anyone else who feels that the TV factor in Bayless and Chiarello's case is a bit conflicted? The first two episodes winners felt very satisfying to me, I felt a bit ashamed that I hadn't really heard of Suzanne Tracht, she just put it away so easily ( I was rooting for GEB) Keller was great and Lo also. Just a thought...

My daughter & I watching A Disney "Event" TV extravaganza with Hannah Montana and other stellar stars when some is questioned about stars coming on board a cruise and the actor ( the nerdy " twin) sez "" Super Chef Ferran Adria?"" Color me gobsmacked!!! Suite life on deck with Hanna Montana

PH10 is out of print already??? 'Mac is a fantastic book, hope you enjoy it!

There's two formulas here...