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My Paris Kitchen: Recipes and Stories [A Cookbook] by David Lebovitz

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A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks--most notably in Paris--incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You'll find Soupe l'oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there's dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David's kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world. Editorial Reviews 12/16/2013 In his latest work, Lebovitz, a professional cook, baker (he spent 13 years as pastry chef at the famed Chez Panisse), author (he's written both cookbooks and a memoir), and food blogger brings readers a delightful slice of France. Lebovitz showcases how Parisians cook and eat today--there is a brigade of younger chefs in Paris quietly rebranding French cuisine and, paradoxically, updating it by taking it back to its humbler roots--to le cuisine du March (market cuisine). To start, there's a lovely mix of traditional French dishes, such as eggplant caviar, onion tart, as well as spiced meatballs with Sriracha sauce, and Egyptian spiced nut mix. This kind of diversity continues throughout the following chapters. Appetizers include tabbouleh; duck terrine with figs; and a grated carrot salad. For Plats, or main dishes, the author gives us Chicken with Mustard; counterfeit duck confit (less fuss and no mess); caramel pork ribs; and a cassoulet. Desserts--a warm chocolate cake with salted butter caramel sauce, and a bay leaf pound cake with orange glaze--will tempt even the most reluctant baker. A lovely volume, with the perfect combination of unexpected and expected dishes, French food personalized and demystified for the home cook in the best way. (Apr.) - Publishers Weekly David Lebovitz is a rare specimen: both a terrific storyteller and a brilliant, uncompromising recipe writer. His lighthearted, almost satirical style is combined with far-reaching knowledge of food and its context. I'd follow him blindfolded on this journey to the City of Light. -Yotam Ottolenghi, coauthor of Jerusalem David Lebovitz is a chef who can write better than most food writers, a writer who can hold his own in any restaurant kitchen in the world, and, most of all, a guy who simply rejoices in food and cooking. This may be his most personal cookbook, describing all facets of his cooking life in Paris, with great stories, information, and recipes. I need two copies of this book: one for the kitchen and another by my reading chair. -Michael Ruhlman, author of Ruhlman's Twenty Opening this beautiful book is like opening the door to David's Paris. Of course, you get great recipes, but you also get to wander the world's most delicious city with a friend who knows it well and is excited to share it with you. A treat for those of us who love French home cooking, Paris, and David's take on it all. -Dorie Greenspan, author of Around My French Table David Lebovitz is the ultimate American in Paris and this book is the ultimate insight into his beautiful and delicious world. I am beyond jealous! -Suzanne Goin, author of The A.O.C. Cookbook In My Paris Kitchen, Lebovitz weaves together inviting and insightful tales about his adopted city with a collection of smart, fun recipes. Some of these are total French classics--think oeufs mayo and green lentil salad--while others give a nod to the ethnic diversity in the city. In a nod to his pastry background, Lebovitz includes a substantial dessert section, but it's clear from the breadth of the book that his Paris kitchen is filled with so much more than sweets. Here is a cookbook to take to a comfy chair and read cover to cover. -Serious Eats - From the Publisher
Publication Details

Title: My Paris Kitchen: Recipes and Stories [A Cookbook]

Author(s):

  • David Lebovitz

Illustrator:

Binding: Hardcover

Published by: Clarkson Potter/Ten Speed: , 2014

Edition:

ISBN: 9781607742678 | 1607742675

352 pages. 8.30(w) x 10.26(h) x 1.30(d)

  • ENG- English
Book Condition: Very Good
3726p

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What does the Book Condition Very Good mean? Good? Fair?
See our descriptions of book descriptions here: book's conditions.
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Foxing is an age-related process of deterioration that causes spots and browning on old books. The causes of foxing are not well understood, but high humidity may contribute to to foxing. 
Foxing - Wikipedia
What is tanning?
Age tanning, or browning, occurs over time on the pages of books. This process can show up on just the edges of pages, when this occurs it is sometimes referred to as "edge tanning." This kind of deterioration is commonly seen in books printed before the advent of acid-free paper in the 1980s.
r/BookCollecting - Is this mold or normal aging for a well used book?
 
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  • Trade Name: Book Express Ltd
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  • Address: 35 Nathan Terrace, Shannon, 4821, New Zealand.
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  • NZBN: 9429031911290

       

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