It’s been a little quiet here but for good reason: I launched the second edition of my French book! To say I am ecstatic is a huge understatement: from the content, updated after the “37 Chocolates” challenge, to the new cover, designed by Dan McShane, I am THRILLED at the improvements I have been able to bring to this edition. The book is a “food survival guide” for French expats in the US. It is written in French but printed in the US and, at the moment, exclusively sold online through a platform called Gumroad. It will make a great gift for the francophile in your life 🙂
A bit of background on the book. When I moved from France to the US in 2002, nothing had prepared me for the cultural shock I experienced at the grocery store. Milk was sold in the refrigerated section, there was no crème fraîche but a product called “sour cream”, flour was “all-purpose”, yeast dehydrated, and baking powder sold in ginormous containers. The first time I went to a grocery store on my own, I spent 2 hours reading labels.
The idea for my food survival guide was born 10 years ago, after I shared the result of my research on American dairy and baking products on my French blog. These posts inspired an actual book, which I first released in 2015. In my book, I walk expats through two of the most daunting aisles of an American grocery store, namely, the dairy and baking aisles, then help them pick meat, eggs, potatoes (nope, there’s no Russett overseas), organic food, and, of course, chocolate. My goal is to give expats the keys to understand their new food environment so they can spend less time at the grocery store and more time enjoying their new American life.
The “37 chocolates” challenge had started as an offshoot of the book: if you remember, on the first video, I mention stumbling upon a grumpy expat’s comment online, who was complaining that American chocolate was bad. “I’ll show you”, I thought, and, at the last minute, made US-made bean-to-bar chocolate the focus of my challenge.
Today, I am particularly proud of the chocolate section of the book, which I believe provides a blueprint for a casual chocolate eater to expand their horizon and start dipping their toes into the world of handcrafted, single origin chocolate.If you already like Lindt and Endangered Species, why not look for Theo, then move on to TCHO? You could then give Olive and Sinclair a try, move on to Dick Taylor, before sailing off to your next chocolate adventure.
The last three makers are the newest additions to the chocolate section. I selected them for their chocolate-making style, which I believe will please French palates, as much as for the American touch they bring to their bars. I love that TCHO calls its chocolate “new American chocolate” or that Olive and Sinclair uses brown sugar to sweeten their bars. This is my favorite kind of food, food that embraces its roots, does not pretend to be what it’s not, and I hope my readers will give these bars a try.
What I really wish, though? Find the grumpy expat to make him sit through my 37 reviews.
5 thoughts on “My French Book, v2.0”
“Cacao liquor” is just a term used to describe ground cacao beans with no sugar or any other ingredients. It’s also called “cacao paste” or “cacao mass”. It’s only sort of liquid when it’s hot. Almost all chocolate is made from cacao liquor as beans are usually ground before adding sugar, etc. but the manufacturer might not list it as an ingredient, preferring to just put “cacao” or “cocoa” (“cocoa” is just an English spelling of “cacao”).
Sorry, this comment was supposed to be in response to the previous blog post: https://37chocolates.com/2016/03/29/what-is-bean-to-bar-chocolate-12/
Please move if you can…
No problem, Rohan, thank you for weighing in. Unfortunately, I cannot move the comment :/
Happy for this revisited version of the Guide and Congrats on your feature in The Wonder of Tech ! The Journalist wrote an amazing story on you ! Proud of you ! 😉 🙂
Thank you, Gabrielle, I can’t believe you already read Carolyn’s article! She did such a great job with the article, I am really glad you like it 🙂