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My Paris Kitchen: Recipes and Stories Hardcover – April 8, 2014
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“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.
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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!
...and having bought the book, I naturally sat down to look through it, myself. David Lebovitz is one of those writers whose recipes and commentary are not only informative, but enjoyable. There are enough personal anecdotes mixed in with the instructions to make this a good book even for someone who believes that shoving a package of frozen dinner into a microwave counts as 'cooking'. (...they end up trying some of the recipes.)
The text is excellent, both for clarity and for design, the photos are very good, and the food contemplated is delicious. One down-side of this book is that it is a little large to keep by the stove (and if you do keep it there, you might want to cover the pages with something clear to protect them.
Definitely five stars, for me.
The book includes a helpful internet resources to purchase ingredients not available in this ccountry. This is an enjoyable read with practical cooking lessons.
I really enjoyed reading the book and bookmarking some of the recipes of interest to try my hand at. I highly recommend the book.
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