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My Paris Kitchen
My Paris Kitchen: Recipes and Stories | David Lebovitz
5 posts | 7 read | 2 reading | 8 to read
A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. Its 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 cooksmost notably in Parisincorporates 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. Youll find Soupe loignon, 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, theres 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 Davids kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
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quote
Lindy
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Although I've been eating the pointy tips of green beans for my entire life, it's believed in France that they are fraught with all sorts of danger: from radiation collecting in the tips to the hazard of getting the pointy tips stuck in your teeth. So if you want to play it safe, do like the French and trim both ends off the beans.

booksandsympathy Fascinating. I grew up snapping both end off when we had green beans for dinner(that was my job when my mom made them). 7y
Alfoster When I was really young my mom told me the end contained all the vitamins. So I asked her why beans needed vitamins😂😂😂! 7y
See All 10 Comments
Lindy @booksandsympathy I was chided for using a knife to cut the ends off beans when I was staying at a farm in France. Didn't I know that snapping them off was the only correct way? 7y
bookwrm526 I can't tell you how much my fingers hurt in the summer from snapping the ends off huge numbers of beans for my grandmother to can them 7y
bookwrm526 @Lindy It was a long time ago lol, sorry I didn't make that part clear :) 7y
Lindy @bookwrm526 Child labour. Still 🙁 7y
ReadingEnvy Oh, I'm a longtime fan of David, from back before he even moved to Paris! 7y
Lindy @ReadingEnvy I first found him through his blog, when I was looking for a socca recipe. Love his sense of humour. 7y
41 likes1 stack add10 comments
review
Jen2
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Pickpick

I will probably never make anything from this cookbook but it was such a pleasure to read!

Godmotherx5 😄 8y
tricours Too much weird stuff? 8y
Jen2 No just a little too involved for me. I'm a bit of a lazy cook!!! 8y
See All 6 Comments
Gissy Looks delicious! 8y
BrownGirlReading I'll have to check this one out. 8y
131 likes3 stack adds6 comments
blurb
Abby-J
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This #cookbook is one of my favorites. The photographs are beautiful and Lebovitz's writing adds context to the recipes. #cookbooklove #photoadaynov16

outis Great choice! I love his blog, too! 8y
MrBook #NoTotsNotACookbook!!! 😂👏🏻 8y
19 likes2 comments
blurb
Abby-J
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I'm usually the kind of person who just shoves any random flat or flattish thing between whatever pages need to be marked. But, in the spirt of #booktober, I had my four year old nannykid craft this fine bookmark for me. We're using it to mark recipes that we might cook later, or, in this case, "cool pictures of cheese." #cookbook

Yournewfriendsams I do the same thing! I've found some cute drawings from kids I took care of years ago in books- always makes me smile ☺️ 8y
8 likes1 comment
review
AmberWaves
Pickpick

The most inspiring cookbook I've ever read.