It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and m
My Paris Kitchen: Recipes and Stories by David Lebovitz.pdf (USD-0.00)My Paris Kitchen: Recipes and Stories by David Lebovitz.epub (USD-0.00)My Paris Kitchen: Recipes and Stories by David Lebovitz.doc (USD-0.00)My Paris Kitchen: Recipes and Stories by David Lebovitz.txt (USD-0.00)My Paris Kitchen: Recipes and Stories by David Lebovitz.mobi (USD-0.00)
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
really liked it
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
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