My Paris Kitchen: Recipes and Stories
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My Paris Kitchen: Recipes and Stories Hardcover – April 8, 2014
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Editorial Reviews
Amazon.com Review
Featured Recipes from My Paris Kitchen
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. Cookbook
-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
More About the Author
American pastry chef living the sweet life in Paris! Author of several cookbooks, including The Perfect Scoop, the complete guide to making the best ice cream and frozen desserts at home, The Great Book of Chocolate, a guide - with recipes - for everything about everyone's favorite ingredient, and Ready for Dessert, a compilation of baking favorites, from an extra-moist Fresh Ginger Cake, to crunchy Double-Chocolate Biscotti.
Customer Reviews
Most Helpful Customer Reviews
85 of 89 people found the following review helpful
By
William M Choat
on April 8, 2014
Format: Hardcover
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What a thoroughly delightful book to read. The book is divided into four sections. The first three sections are: Introduction (worth reading on its own for this history of Lebovitz's background and move to Paris), Ingredients (where he provides a thorough discussion of what he considers the major food items most kitchens should possess - and how to buy the best examples of each food!), and Equipment (outlining most of the standard items one would expect to find in a kitchen, along with a few things I had not considered - such as a mortar and pestle).
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.
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.
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66 of 72 people found the following review helpful
By
Nathaniel E. David
on April 8, 2014
Format: Hardcover
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I have relied on David's blog for recipes and restaurant recommendations. I have owned a series of his cookbooks, mostly the dessert ones. This book is his magnum opus. it is warm, comforting, and full of soul. And extremely delicious details as to how to simply make stunning food. I don't write many reviews. But I simply had to say something about this. It's extraordinary.
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38 of 41 people found the following review helpful
By
La Cubanita
on June 2, 2014
Format: Hardcover
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Because I so loved his "Sweet Life" I bought this book, based solely on my complete and utter enjoyment of that book. This is a beautiful book without a doubt, but the thing I found sadly lacking was the thoroughly delightful and quirky humor of his accounts and anecdotes in the first. I remember reading the first book and wanting to get on the first flight to Paris, forgetting everyone and everything with a Madeline pan in hand and just my naive enthusiam.... Those hilarious stories of his experiences, and cultural clashes of being an American in the City of Light were just so much wonderful escapism I longed that the book might not end.
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...
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...
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21 of 22 people found the following review helpful
By
Deborah D'Amico
on May 12, 2014
Format: Hardcover
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Don't miss out on this fabulous cookbook by David Lebovitz, his writing is terrific as he shares his stories and experiences as an ex-pat in Paris & it has some great photography too making it a great gift for the cook on your list!
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!
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!
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19 of 21 people found the following review helpful
By
lapis
VINE VOICE on April 15, 2014
Format: Hardcover
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This is my new favorite cookbook. I can't put it down and I keep making things from it. The herbed pasta is fantastic -- it uses the perfect proportion of wet to flour, and I like the unbleached flour/semolina combination. It's simple, but that's the point of most of these recipes: simple but creative is easy to achieve and delicious. The coq au vin received raves in my house. As did the carrot cake. And the baba ganoush! I've tried many techniques before, and his is the absolute best for making it at home.
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.
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.
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