This month we are chatting with Emily Dilling, author of My Paris Market Cookbook, which was released last month as an updated and revised edition. The new version of the book contains updated information and added content on the Paris food and beverage scene, as well as seasonal recipes for the home cook.
Emily is originally from California, and has called France home for the last fourteen years. A writer who is passionate about food and the people who grow and make it, she runs ParisPaysanne.com, a blog dedicated to discovering Paris markets and French terroir. She can often be found exploring Paris’s craft coffee, beer, and food scene, tasting wine and making beer in the Loire, or growing tomatoes in her garden. She joined us to talk about her inspiration behind the book and how she incorporated her take on the Paris natural wine, craft beer and cocktail scenes into it.
Cocktail of the Month: Fifth Season
2 oz dark rum
1⁄2 oz Blueberry and Lemon Zest Shrub (see above)
3 large ice cubes
Dash ginger beer
Shake rum and shrub with ice. Serve in a martini glass straight up, topped with a dash of ginger beer and garnished with a small slice of lemon zest.
This cocktail was created by Forest Collins of 52 Martinis. Based on the theme of stretching out the summer, Forest used rum, a splash of Blueberry and Lemon Zest Shrub, and ginger beer for a perky cocktail that makes you long for an extra season of summer.
As always, thank you to today’s guest, Emily Dilling, and YOU listeners for tuning in or downloading. If you like what we’re doing, drop a quick review to help other people find the show and give us much appreciated feedback!
Additional thanks to:
World Radio Paris for editing and production
Emily Dilling of Paris Paysanne for show notes and web assistance AND being this month’s guest
Son Little for the music we use
As usual, we remind you to drink responsibly.
If you’re looking for more cocktail and drinks talk between shows, head to our site, www.52martinis.com or download our iOS app Guide to Paris Cocktail Bars.