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My Paris Kitchen: Recipes and Stories Hardcover – April 8, 2014
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Featured Recipes from My Paris Kitchen
-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.
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Top Customer Reviews
The rest of the book contains 100 recipes divided by type: Appetizers, First Courses, Main Courses, Sides, Desserts, and Pantry. Amid the recipes the reader will find one-page interjections where the author discusses a few of his kitchen ideas. In the Appetizer section (for example) there is a page titled "Man versus Machine" where the author does a comparison of his Cuisinart with the mortar and pestle. While he prefers the Cuisinart for most jobs, using the mortar and pestle yields chunky (read "better") guacamole and pistou. This is an example of how this books serves more than just a cookbook filed with recipes.
When I was a college student I managed to live in Paris for 2 years, studying classical piano at L'Ecole Normale de Musique Cortot in the 17th arrondissement. I am envious of David Lebovitz for finding a way to maintain a life in Paris, something which in addition to his cooking skills is quite commendable.
I enjoyed reading the entire book. I don't often keep copies of books I've read since I rarely re-read one. However, this book is definitely one which will remain on my kitchen bookshelf since it's such a brilliant guide to some wonderful French recipes which will satisfy even the most sophisticated and refined taste buds.
Many thanks to the publisher and Netgalley for making this book available for review.
I made the quiche on p. 155 exactly as described and it is truly delicious! The crust came out light and flaky complementing the rich quiche ingredients. Because it is so rich and filling we froze a portion of it to eat later since it's just the two of us and there's more than enough for 6 to 8 people if you are serving it with a salad & some wine! 'Can't wait to make more of the recipes and the desserts!
The book itself is beautiful. That's not a requirement for a great cookbook, but it's a nice bonus. It has a cool layout and pictures -- and I love the matte finish paper (for lack of the correct term). It makes the photos unusually gorgeous, and different from most cookbooks with glossy pages.
What's also great is that he gives weights in addition to measures. Cookbooks that do so are much better than those that do not. I'm amazed editors don't insist on it more. Giving weights means the recipe is both easier to make and more likely to turn out correctly.
This book is more recipe based and his storytelling is of course, more mature and established, (as it should be)...but the enchantment of the element of the new expatriate reveling and blundering in his new environment is no more. The recipes I find, are also not French, per se, but reflect the more cosmopolitan influence I am sure Paris is experiencing in this age. I, however, long for the real, historic Parisian experience in cooking, so the recipe choices also do not suit my expectations for the book. If I wanted International cooking influences I could get cookbooks that reflect those Countries' recipes. I expected French recipes so here I am also disappointed.
Overall it is a nice book-- I display it prominently on my coffee table, but it's not up to what I had hoped for. I still love Lebovitz and hope he reads this review and releases his third book more true to the form that made me a fan...
Most Recent Customer Reviews
I bought this book based on my love for David Lebovitz's blog. I'm a novice cook who didn't step into the kitchen until I was 30 and really wanted a healthier box, can, and... Read morePublished 8 days ago by E Regina
Everything David Lebovitz writes is a gem and this book is no exception. I bought it as a gift and dang near ended up keeping it for myself. Read morePublished 18 days ago by BlucheGirl
This was a gift to my husband. I love David Lebovitz' blog and share recipes from it. I'm expecting great food to come of this gift!Published 21 days ago by Nona Farris
Best cookbook out there! Price on Amazon was less than the local chain bookstore.
Make gourmet meals in your own home. Read more
I first checked this book out from my local library. Loved it so much I had to buy my own copy! Great stories and great recipes.Published 1 month ago by Serveta Girl
I have made about fifteen of the recipes in this book. And I've only owned it for a month! The salted caramel chocolate mousse is AMAZING. Read morePublished 1 month ago by Corie