The book is finally out, and readers, Portuguese aficionados, and cooks have been asking whether they can get an autographed copy. Considering you’re scattered all over the United States, it’d be impossible to put together a book tour large and comprehensive enough to get to everyone! Instead, I’m offering signed copies through Leite’s Culinaria. Simply [...]

These dark chocolate couverture disks were made famous in David Leite’s article Perfection? Hint: It’s Warm and Has a Secret in the New York Times.

Rich and tender, this yeast leavened cake is moistened by a good soaking of rum syrup and frosted with gianduja cream. No savarin mold? A Bundt pan will do.