Minha cozinha em Paris: Receitas e Histórias by David Lebovitz Download (read online) free eBook .pdf.epub.kindle

Minha cozinha em Paris: Receitas e Histórias

Um dos dez melhores livros de culinária do ano, por Washington Post, Los Angeles Times e Chicago Tribune

“David Lebovitz é um espécime raro: magnífico contador de histórias e, ao mesmo tempo, brilhante e rigoroso escritor de receitas. Eu vou com ele de olhos fechados nessa jornada à Cidade Luz.” YotamOttolenghi, chef premiado, autor de Jerusalém e Comida de verdade

Cozinheir

“David Lebovitz é um espécime raro: magnífico contador de histórias e, ao mesmo tempo, brilhante e rigoroso escritor de receitas. Eu vou com ele de olhos fechados nessa jornada à Cidade Luz.” YotamOttolenghi, chef premiado, autor de Jerusalém e Comida de verdade

Cozinheiro profissional, o americano David Lebovitz trabalhou por 13 anos no renomado Chez Panisse de Alice Waters, até deixar o restaurante para se dedicar a escrever sobre comida. Pouco depois, já autor de sucesso e de um blog que ultrapassaria 2 milhões de acessos por mês, ele empacotou sua frigideira de ferro fundido e o laptop e se mudou para Paris – justamente quando a culinária da França se reinventava e uma nova geração de chefs incorporava à tradição técnicas e ingredientes de diversas partes do mundo.

Neste livro, David recria os clássicos da culinária francesa, nos introduz a pratos menos conhecidos e apresenta 100 receitas que refletem o jeito parisiense moderno de comer, como a Sopa de cebola, o Cassoulet, a Omelete de ervas frescas, o Croque-monsieur e o CoqauVin, e também Costelinhas de porco caramelizadas, Cordeiro assado com vegetais refogados e Cuscuz israelense com limão e pistache. Claro, há as sobremesas: Bolo quente de chocolate com calda de caramelo salgada, Cheesecake francês, Financiers, Crèmebrûlée de café e muito mais.

Entremeando receitas a deliciosas histórias inspiradas em seu dia a dia, Lebovitz traça também um verdadeiro guia afetivo e gastronômico de Paris, enquanto desbrava a cidade em busca dos ingredientes mais frescos e da Madeleine perfeita. Tudo isso ilustrado com belíssimas fotografias!

“Um livro apaixonante, com uma combinação perfeita de pratos esperados e inesperados. A comida francesa personalizada e desmistificada, para se fazer em casa, da melhor maneira.” PublishersWeekly
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    Obsidian

    I had so much fun reading this cookbook/memoir over the past week. I didn’t hurry, just enjoyed the recipes, the little stories, and the vibrant pictures that David Lebovitz included.

    I will say that I found the recipes intriguing and thought everything sounded great. I am now addicted to salted butter and found out things that I never knew before regarding duck fat. Also I now want to buy all the duck fat and make it with potatoes. Mmmmmm.

    I would say that I wish that we had more stories include

    I will say that I found the recipes intriguing and thought everything sounded great. I am now addicted to salted butter and found out things that I never knew before regarding duck fat. Also I now want to buy all the duck fat and make it with potatoes. Mmmmmm.

    I would say that I wish that we had more stories included. The recipes are great, but the book comes alive for me when Mr. Lebovitz gives readers an intimate look at his life in Paris. Whether it is finding out where to get kale or how to purchase cheeses, he makes everything seem like a fun adventure.

    One warning. Do not read this book if you are even a little bit hungry.
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    Rebecca Foster

    Lebovitz is known for his delicious French-inspired desserts, but this is more of an all-round cookbook, with tales of how he entertains friends in his tiny Paris apartment. An informative introduction sets the record straight by exploding myths about French food. He also tells some amusing stories of how he as an American chef is received by the French – who expected him to be a gastronomically-illiterate, McDonalds-munching doofus.

    Whereas fresh, local and seasonal food has enjoyed a huge upsur

    Whereas fresh, local and seasonal food has enjoyed a huge upsurge in popularity in the US in recent decades, the movement had been in decline in France; now French food is catching up again. This book models a refreshingly simple approach, based on good ingredients and cooking. As the French say, this is all about “Au pif” or “with the nose” – meaning that you adjust things based on your taste, your kitchen, and the ingredients and equipment you have to hand. Lebovitz seems to trust his reader (“the best olive oil is the one you like”), which is encouraging in this age of snooty celebrity chefs.

    The author’s warm, conversational tone (he’s a top-notch food blogger) makes this cookbook as much of a pleasure to read as the resulting dishes would be to eat. Although there is a definite priority given to French and American cuisine, the selection of recipes portrays Paris as a global city with cosmopolitan food influences (hummus, Merguez sausages, baba ganoush, harissa, etc.). However, Lebovitz’s roots as a pastry chef shine through in the end: the most tempting recipes of all are in the dessert section. After all, who could resist the thought of a chocolate-dulce de leche tart with a chocolate crust?

    Any of Lebovitz’s recipes we’ve tried in the past have invariably turned out to be delicious. With a stylish design and a liberal sprinkling of full-color photographs, this is a beautiful cookbook to spend time browsing. I skimmed it via NetGalley but will want to get hold of a copy of my own soon.
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    Meagan

    Disclaimer: I was reading this more for descriptions of French food and Parisian life than I was for recipes. The chance that I will actually cook anything from this cookbook starts at fair and decreases. Just so you know.

    Why am I unlikely to actually make any of these dishes? Three reasons:

    1. The French don’t eat like I like to eat. Very few fresh vegetables, and what’s there would, to me, be overcooked. Lots and lots of meat, and often the kinds that I would bend over backward to avoid for one

    Why am I unlikely to actually make any of these dishes? Three reasons:

    1. The French don’t eat like I like to eat. Very few fresh vegetables, and what’s there would, to me, be overcooked. Lots and lots of meat, and often the kinds that I would bend over backward to avoid for one reason or another. Duck (and plenty of duck fat), lamb (in weird cuts), guinea hens, salt cod. It’s a proven cuisine, but not one that matches my palate.

    2. Many of the recipes call for ingredients or kitchen tools that would be very difficult for me to find in my rural, conservative community.

    3. A great many of these recipes (especially those heavenly sounding pastries) are challenging and involved for cooking novices. Honestly, I’d rather save the money I’d undoubtedly spend on failed cooking experiments and go on a trip to Paris instead. Leave the baking to the experts.

    What I did really like about this book was the author’s genuine affection for Paris and for food. He’s encouraging, doesn’t talk down to the reader, and gives plenty of ideas on how to adapt recipes based on available ingredients or individual palates. And his descriptions of his tiny French apartment and shopping trips to French markets are exactly what I look for in books about Paris. Worth the read for those sections alone.

    **A copy of this book was provided by the publisher via NetGalley
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