- Format: Kindle Edition
- File Size: 36248 KB
- Print Length: 352 pages
- Publisher: Ten Speed Press (April 8 2014)
-
Sold by: Random House Canada, Incorp.
- Language: English
- ASIN: B00FUZR04O
Book Description
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.
“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
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.
About the Author
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 Paris, and he was named one of the Top Five Pastry Chefs in the Bay Area by the
San Francisco Chronicle. David has also been featured in Bon Appétit
, Food & Wine
, Cook’s Illustrated
, the Los Angeles Times
, the New York Times
, Saveur, Travel + Leisure, and more.
My Review
I'm a huge fan of David Lebovitz's blog. I love to read about living and eating in Paris. This cookbook was an obvious addition to my cookbook collection.
Here is a link to his blog post today:
http://www.davidlebovitz.com/2014/04/the-making-of-my-paris-kitchen-cookbook/
David's latest book is not just a cookbook. It is a book about living, cooking, eating, and shopping in Paris. The book is divided into Appetizers, First Courses, Main Courses, Sides, Desserts and Pantry. The Introduction itself details the ingredients and equipment you need in your kitchen to accomplish modern French cooking. The Pantry section details such basic items as chicken stock, creme fraiche and vinaigrette. These items are handy to have on hand. I was just looking over his recipe for Madeleines as I have a new Madeleine pan that I want to try out. And I've been drooling over the photo of the chocolate-dulce de leche tart. The Chicken With Mustard on the cover looks amazing. That will definitely be happening soon at my house.
The book has beautiful photographs of the recipes in the book as well as photos of Paris. It is available in hardcover as well as in digital. It is available today!! You definitely want a copy of this book!
