My Paris Kitchen: Recipes And Stories

My Paris Kitchen: Recipes And Stories

Hardcover | April 8, 2014

byDavid 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.

It’s been ten years since 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 à 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.

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My Paris Kitchen: Recipes And Stories

Hardcover | April 8, 2014
In stock online Available in stores
$29.50 online $41.00 (save 28%)

From the Publisher

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.It’s been ten years since 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...

DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned davidlebovitz.com into a phenomenally popular blog. He is the author of six books, including The Perfect Scoop, Ready for Dessert, The Great Book of Chocolate, and a memoir called The Sweet Life in ...

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Format:HardcoverDimensions:352 pages, 10.27 × 8.31 × 1.31 inPublished:April 8, 2014Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1607742675

ISBN - 13:9781607742678

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Reviews

Rated 5 out of 5 by from Looking at myself in a mirror I recognize myself (a French transplant) at every page. The observations are so true I ordered a second copy to give to my grand daughter so she understands her roots. The recipes allow me to at last recreate the dishes and desserts that were part of my growing up years.
Date published: 2014-10-27
Rated 5 out of 5 by from An all round wonderful book!! I've not used this book as yet, but i've certainly had a grand time reading the tales, mentally playing with the recipes, and marking those that will be presented to friends in the near future ...I know I'll refer to this book quite often over the next while....it's a winner in my estimation, good reading, lovely photos, great recipes!
Date published: 2014-10-13
Rated 5 out of 5 by from Love in a cookbook I am delighted with My Paris Kitchen. David has a knack for making you feel at home in Paris. His recipes are wonderful -my family just loved his chicken in mustard sauce (pictured on the book's cover). But what makes the book such a standout is his stories of his life in Paris and the stories behind the recipes. This is truly a worthwhile investment. I had the pleasure of buying and reading, with enjoyment, his previous book - My Sweet Life in Paris - so I just knew that David's talents would be well showcased in this book and he didn't disappoint. I wish he was my friend.
Date published: 2014-05-12

Extra Content

Read from the Book

Black Olive Tapenade Tapenade Noire Serves 6 to 8 This was the first tapenade I ever made, and it is still my go-to recipe. The best olives to use are the slightly wrinkled black olives from Nyons; or, if you have the patience for pitting teensy Niçoise olives, they’re marvelously oily and are the base for a wonderful bowl of tapenade. Other olives work well, too, but if they’re very salty, rinse them in cold water and pat them dry before using them. One way to pit olives is to squish them under your thumb or use the side of a broad knife blade, with the blade held parallel to the table (i.e., not facing up), and rap it down briskly to release the pit from the olive meat. Be sure to wear a dark shirt or kitchen apron since the pits like to celebrate their liberté in a very “far-reaching” way. Tapenade can be spread on Herbed goat cheese toasts. Pastis is the classic accompaniment, although I never developed a taste for the anise-scented elixir that mysteriously turns cloudy when water is added to dilute its high-test taste and strength. I opt for chilled rosé.     1-1/2 cups (210g) black olives, pitted 2 cloves garlic, peeled and minced 1 tablespoon capers, rinsed and squeezed dry 1 teaspoon finely chopped fresh thyme, or 1/2 teaspoon dried 2 anchovy fillets 1 tablespoon freshly squeezed  lemon juice 1 teaspoon Dijon mustard 1/3 cup (80ml) olive oil Sea salt or kosher salt (optional)  1. In the bowl of a food processor, pulse the olives, garlic, capers, thyme, anchovies, lemon juice, and mustard a few times to start breaking them down. 2. Add the olive oil and run the food processor until the mixture forms a slightly chunky paste. The tapenade shouldn’t need any salt, but taste and add a sprinkle if necessary. The tapenade will keep for up to 1 week in the refrigerator.

Table of Contents

Introduction 
Ingredients 
Equipment 
 
Appetizers    
mis-en-bouche

First Courses   
entrées

Main Courses    
plats

Sides      
accompagnements

Desserts      
les desserts

Pantry    
ingrédients de base
 
Sources 
Acknowledgments 
Index