t mag-thefrancofly.com

Sweet confections in designer duds.

© Jessie Kanelos Weiner for the New York Times

© Jessie Kanelos Weiner for the New York Times

Lindsey Tramuta puts it into much more eloquent words in our collaboration for T Magazine.

Pucci + Laduree

© Jessie Kanelos Weiner for the New York Times

French haute pâtisserie gets a relooking thanks to this spring’s freshest designer collaborations.

© Jessie Kanelos Weiner for the New York Times

© Jessie Kanelos Weiner for the New York Times

But more on that here.

© Jessie Kanelos Weiner for The New York Times

© Jessie Kanelos Weiner for The New York Times

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Here it is! It’s my lovechild and she is due the 29th of April, 2015.

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When I moved back to Paris 4 years ago, the city was on the verge of American over-saturation.  Le Camion Qui Fume scandalized as it smoked up the museum-quality streets of Paris.  I was shocked to discover Marshmallow Fluff and Easy Cheese filling an aisle of a nearby bookshop.   At my most vulnerable, I ate “authentic” cupcakes as dense as butter cookies.   Nevertheless I was seeing my culture impersonated and regurgitated into a 10 euro jar of Jif.  The demand was flattering, but not exactly what I had left back in the States.

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Seeing the lack of authentic American cookbooks, I have been trying to get one off the ground for several years now.  American baking is not all about reconstituting processed ingredients like in the books I had seen in the French cookbook market.   In my new book Pâtisseries et gâteaux d’Amérique, I focused on recipes that have the same respect for quality ingredients that even the French could revere. And thanks to Marabout for helping me make it happen.  Pâtisseries et gâteaux d’Amérique has over 64 pages of colorful, step-by-step recipes.  And the American desserts that I know and love.

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Pre-order a copy today on Amazon.

Note: The book is written in French, but generously illustrated in watercolor.  It’s still a belle objet that can be shared with anyone.

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Pâtisseries et gâteaux d’Amérique (Editions Marabout) 599.

thefrancofly.com-Color Me Seasonal March-Jessie Kanelos Weiner

Although the month of March promises a season changed for the better, its produce does not vary much from the thick of the winter months.  I am as fatigued by potatoes and beets as the next locavore, roasting away Earth tones into an oblivion.  But if my Spring predictor serves me right, when charming little bouquets of daffodils are slung on the streets of Paris, then printemps is just around the corner.  So color this in with patience.  The coloring and eating will get very good very soon.

Want to color more?  Click here to purchase my new coloring book.

#colormeseasonal

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