Everyone who knows me understands that I have a few books open. Some are oversized “coffee table” books, some are nonfiction and fiction, and all are waiting for me to take a deep dive into the story. Just like wine, I savor each moment of a good book and when it’s completed, more often than not, I want a second helping!
Sent to me (as review copies) are two books that are intriguing for more than one reason. Craven: Cocktails and More by Franck Audoux is my new favorite book for stunning photos, thought-provoking commentary, and innovative cocktail recipes whenever I want to embrace my inner Francophile. And More than Sweet – Desserts with Flavor by Marie Frank is opening new dessert horizons for me thanks to recipes that are uncomplicated, mouthwatering, and palate pleasing.
Perhaps you will be just as enticed to pick up these books as I am to share. Check them out now!
Craven: Cocktails and More by Franck Audoux
Paris, the City of Light, is even more elevated with Craven Cocktail Bar, the five-story iteration of the small bar Americain, one of the hot spots for those who cherish a brilliant cocktail and the ability to be “seen.” In fact, I’ll be at their 6th arrondissment location at the end of April to sample their offerings and feel the vibe.
Cravan: Cocktails and More, written by Franck Audoux, restaurateur and Craven’s creative director, is an homage to the cool vibe of Saint-Germain, cocktail lovers, Francophiles, and style aficionados. Contributions by Vincent Chaperon of Dom Perignon enhance the thought provoking narrative, inspired recipes for both cocktails and small bites, photographs and graphics, and overall experience of Paris life. Its publication date is as of March 24, 2026 by Rizzoli International Publications, Inc. and cost is $45 USD.
What I particularly love about Craven: Cocktails and More is that the classic cocktail is served with a twist of modernity and a few dashes of joie de vivre. Even a home mixologist (like me) is able to execute not only an updated version of Negroni, French 75, or Boulevardier, but a Bobby Burns (sweet vermouth, peated whisky, Benedictine DOM) or Remember the Maine (cherry liqueur, sweet vermouth, rye whisky, absinthe, Kirsch cherry). Need a bar bite with those? How about mashed potatoes with caviar, deviled eggs with bonito flakes, or scallops with Ardberg Scotch Whisky? On y va!
Champagne and cocktail creators are sorcerers, as well as storytellers and chemists, who attempt to prolong time and make the moment last. Franck Audoux therefore, seeks “to make the end the beginning, and the beginning the end. From Cravan: Cocktails and More
Buy the book. Make a cocktail. Go to Paris. I’ll see you at Cravan Cocktail Bar in the 6th.
More than Sweet – Desserts with Flavor by Marie Frank
Based outside of Copenhagen is Marie Frank, a recipe developer and pastry chef. Who better to write this cookbook about desserts than a Danish pastry expert??
Marie Franck clearly gives thought to each recipe by balancing acidity, saltiness, bitterness, umami, and sweetness. “It wasn’t until she started thinking about desserts as a canvas for contrast and vibrancy that she discovered how exciting they could be, opening her up to a world of new possibilities.” This outstanding book is released on April 14, 2026 for $40.
Not only are the recipes in the book anything but boring, the photographs are just as enticing. Marie shares 75 recipes anyone can understand and appreciate thanks to each being lifted from a simple dessert to something spectacular. For example, her spiced carrot cake with hot honey frosting and walnut apple molasses tart have called my name (and my oven). From fruit, tarts, frozen confections, cookies and biscuits, creamy desserts, individual cakes, and cakes to share, Marie also offers substitutions and translations from grams to ounces or cups when relevant.
This weekend, I’ll be making Pomegranate & Raspberry Granita for a refreshing finale to a barbecue. And the Oolong Gateau Magique with Roasted Apricots is next… Wish me luck!
Delicious caneles I baked-incroyable!
What better way to begin a meal with a memorable cocktail and end it with a luscious dessert? Perhaps those become the meal itself!
Cheers! ~ Cindy
