Wednesday, February 13, 2008

Sure, there's something to be said for a Whitman's Sampler, but...

outside

Wouldn't you really rather receive something like this?

inside

Chloé brandies her own sour cherries. Then she enrobes them in dark chocolate.

It's enough to turn the most hardened cynic into a foaming-at-the-mouth card-, bouquet-, and boxed-chocolates-wielding Valentine's Day fanatic.

Les Chocolats de Chloé, 375 Roy E., 849-5550

am/km

6 comments:

Frédéric said...

Hi - I am writing here because I can't find your email adress. I am big fan of your blog and I think you might be able to help me. I really like to cook but like a lot of people, I did not pay attention while my mom was cooking! Now, I am trying to learn off cookbooks and I feel I need to improve on the basics. Do you have any books you would recommend? I heard of Elements of Cooking by Michael Ruhlman - do you know about it?
Thanks a lot!
(p.s. you can answer me at frederic dot wilson at mail dot mcgill dot ca.

alison said...

I have been looking for real brandied sour cherry chocolates for ages--ever since Dutch version I loved got discontinued at the Amsterdam airport shops.

My problem is this: Chloe's vastly amusing web site works only fitfully for me, and I can't figure out if she will ship via air express. (I live in Texas, but it is not hot here yet, so it should be safe.) Do you know?

Must have some. Also feel a sudden need for a jar of salted caramel, and a couple of those sardines.

Alison Cook
http://blogs.chron.com/cookstour/

aj kinik said...

Hi Frédéric,
What kind of cooking do you want to do? That would be the first place to start. We have looked at Ruhlman's The Elements of Cooking yet, but we've been admiring his Charcuterie book recently. The Charcuterie book definitely isn't a beginner's book, though. Give us more of a sense of what kind of food you aspire to cook (bistro, California, Indian, etc.) and maybe we can help.

Hi Alison,
I don't know offhand. You should just call her--she's very friendly and she speaks English well. Thanks for reading and I hope you get your brandied sour cherry chocolate fix soon.

aj kinik said...

dear burlingtonian whose comment i accidentally deleted,
yes, you owe yourself a visit to chloé on your next visit--thanks for reading

frédéric said...

Hi AJ,

Thanks for taking the time to answer.

Well I had in mind a very general book, something about basic techniques more than about a certain type of food. I was just taking a chance - if you knew a good title, "par hasard".

By the way - I got some of Chloé's St-Valentin cherries for my girlfriend and they were indeed amazing.

Thanks

aj kinik said...

hi frédéric,
you still haven't really given me any sense of what you're striving for. The first book that comes to mind is Mark Bittman's How to Cook Everything. We haven't actually used that book, but we have leafed through it, its concept strikes me as being something along the lines of what you're looking for, and we've been fans of Bittman's "the minimalist" column for years, not to mention some of his other books (especially Fish: The Complete Guide to Buying and Cooking). Another book we don't own is the massive Gourmet cookbook from a few years back, but we did borrow it from my mom for a while and found it rather thorough and dependable. We find ourselves turning to Julia Child with frequency, especially when it comes to the techniques that are key to French cuisine. So these are three books that come to mind, but if you read AEB closely you'll notice that certain cookbooks and names come up over and over again, and our sidebar lists numerous other cookbooks that we stand by. Happy cooking!