My Paris kitchen : recipes and stories / David Lebovitz ; phototography by Ed Anderson.

ISBN:

9781607742678

Titre:

Auteur:

Lebovitz, David, author.

Auteur personnel:

Lebovitz, David, author.

Édition:

First edition.

Informations de publication:

Berkeley : Ten Speed Press, c2014.

Description physique:

345 pages : illustrations (chiefly color) ; 26 cm.

Note générale:

"Recipes and story"--Cover title.

Contenu:

Ingredients -- Equipment -- Appetizers = Mis-en-bouche -- First courses = Entrées -- Main courses = Plats -- Sides = Accompagnements -- Desserts = Les desserts -- Pantry = Ingrédients de base.

Sujet personnel:

Lebovitz, David-Anecdotes.

Terme sujet:

Cooking, French.

Cooking -- France -- Paris.

Cooking -- France -- Paris -- Anecdotes.

Food habits -- France -- Paris -- Anecdotes.

Terme géographique:

Paris (France) -- Social life and customs -- Anecdotes.

Format:

Caractères normaux

Date de publication:

2014

WAIT_PUBINFO:

Berkeley : Ten Speed Press, c2014.

Berkeley

Ten Speed Press,

[2014]

Disponible:*

Numéro de rayon	Type de documentation	Copier	Emplacement en rayon	Statut
641.5944 LEB	Week loan	1	Standard shelving location	Recherche en cours... Inconnu

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.

In 2004, 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 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.

Notes de l'auteur

David Lebovitz is a pastry chef, author, and blogger. Trained as a pastry chef in France and Belgium, he worked at Chez Panisse in Berkeley, California for twelve years. He is the author of several books including Room for Dessert, Ripe for Dessert, Ready for Dessert: My Best Recipes, The Great Book of Chocolate, The Perfect Scoop, The Sweet Life in Paris, and My Paris Kitchen: Recipes and Stories.

(Bowker Author Biography)

Critiques (1)

Critique du Publishers Weekly

In his latest work, Lebovitz, a professional cook, baker (he spent 13 years as pastry chef at the famed Chez Panisse), author (he's written both cookbooks and a memoir), and food blogger brings readers a delightful slice of France. Lebovitz showcases how Parisians cook and eat today-"there is a brigade of younger chefs in Paris quietly rebranding French cuisine and, paradoxically, updating it by taking it back to its humbler roots-to le cuisine du Marche (market cuisine). To start, there's a lovely mix of traditional French dishes, such as eggplant caviar, onion tart, as well as spiced meatballs with Sriracha sauce, and Egyptian spiced nut mix. This kind of diversity continues throughout the following chapters. Appetizers include tabbouleh; duck terrine with figs; and a grated carrot salad. For "Plats," or main dishes, the author gives us Chicken with Mustard; counterfeit duck confit (less fuss and no mess); caramel pork ribs; and a cassoulet. Desserts-a warm chocolate cake with salted butter caramel sauce, and a bay leaf pound cake with orange glaze-will tempt even the most reluctant baker. A lovely volume, with the perfect combination of unexpected and expected dishes, French food personalized and demystified for the home cook in the best way. (Apr.) (c) Copyright PWxyz, LLC. All rights reserved.

Extraits

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. Excerpted from My Paris Kitchen: Recipes and Stories by David Lebovitz All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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Notes de l'auteur

Critiques (1)

Critique du Publishers Weekly

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