Review
“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. CookbookFrom the Author
I'm really excited about My Paris Kitchen, a collection of my favorite recipes that I make in my kitchen in Paris. There's everything from simple appetizers like crisp, salted almond-olive "cookies" to nibble on with wine before dinner, to salads with creamy garlic dressing and others flavored with fresh herbs, rich cheese spreads, and fresh vegetables I find in the outdoor market of Paris.
Main courses range from caramel ribs to an effortless version of the famed duck confit, with the shatteringly crisp skin. There's a Cassoulet, the famed bean and meat dish from Gascony, and my favorite version of the bistro classic -
le steak-frites - that anyone can make at home in a skillet.
Dessert (and chocolate) are prominently featured, and there are éclairs filled with hazelnut praline cream, a rich terrine made of bittersweet chocolate with fresh ginger sauce, and an amazing bittersweet chocolate tart with a layer of creamy-sweet dulce de leche hidden underneath a slick of deep-dark chocolate.
Included in the book are lots of stories about Paris, and Parisian culture, and it's filled with pictures from the streets, bistros, cafés, pastry shops, and bakeries in the city. And of course, of my Paris kitchen as well!
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