My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

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Description

Product Description

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 à 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.

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

 In  My Paris Kitchen, Lebovitz weaves together inviting and insightful tales about his adopted city with a collection of smart, fun recipes. Some of these are total French classics—think oeufs mayo and green lentil salad—while others give a nod to the ethnic diversity in the city. In a nod to his pastry background, Lebovitz includes a substantial dessert section, but it''s clear from the breadth of the book that his Paris kitchen is filled with so much more than sweets. Here is a cookbook to take to a comfy chair and read cover to cover.
-Serious Eats
 

From the Author

I''m really excited about My Paris Kitchen, a collection of my favorite recipes that I make in my kitchen in Paris. There''s everything from simple appetizers like crisp, salted almond-olive "cookies" to nibble on with wine before dinner, to salads with creamy garlic dressing and others flavored with fresh herbs, rich cheese spreads, and fresh vegetables I find in the outdoor market of Paris. 


Main courses range from caramel ribs to an effortless version of the famed duck confit, with the shatteringly crisp skin. There''s a Cassoulet, the famed bean and meat dish from Gascony, and my favorite version of the bistro classic - le steak-frites - that anyone can make at home in a skillet.
Dessert (and chocolate) are prominently featured, and there are éclairs filled with hazelnut praline cream, a rich terrine made of bittersweet chocolate with fresh ginger sauce, and an amazing bittersweet chocolate tart with a layer of creamy-sweet dulce de leche hidden underneath a slick of deep-dark chocolate.

Included in the book are lots of stories about Paris, and Parisian culture, and it''s filled with pictures from the streets, bistros, cafés, pastry shops, and bakeries in the city. And of course, of my Paris kitchen as well!

About the Author

DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Berkeley''s Chez Panisse until he left the restaurant business in 1999 to write books. He is the author of six books, including My Paris Kitchen, The Sweet Life in Paris, and The Perfect Scoop. David has been featured in Bon Appétit, Food & Wine, Cook''s Illustrated, the Los Angeles Times, Saveur, Travel + Leisure, the New York Times, and more. He moved to Paris in 2004 and turned davidlebovitz.com into one of the first phenomenally popular food and living blogs.

Excerpt. © Reprinted by permission. All rights reserved.

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.

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4.8 out of 54.8 out of 5
1,085 global ratings

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Top reviews from the United States

M. Shep
5.0 out of 5 starsVerified Purchase
Great cook book
Reviewed in the United States on July 19, 2018
Unlike many other reviewers, I had never heard of David Lebovitz or his food blog. I simply stumbled onto this book and decided to order it. Mr. Lebovitz is a good writer and his anecdotal stores about living in France add to the charm of this book. The truth is that this... See more
Unlike many other reviewers, I had never heard of David Lebovitz or his food blog. I simply stumbled onto this book and decided to order it. Mr. Lebovitz is a good writer and his anecdotal stores about living in France add to the charm of this book. The truth is that this book would be rated 5 stars based just on its merit as a cook book alone. In the two weeks I''ve had it I''ve made 6 of the recipes, all of which were incredible, and my family loved.
76 people found this helpful
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Ogr8ys1
5.0 out of 5 starsVerified Purchase
French Without The Pretentiousness
Reviewed in the United States on October 1, 2017
I have started a project where I am cooking every recipe from this book and I must say I am close to 15% done and each and every recipe I have made (with the exception of Sardine Spread) has come out spectacular. The writing and story of each recipe is very informative and... See more
I have started a project where I am cooking every recipe from this book and I must say I am close to 15% done and each and every recipe I have made (with the exception of Sardine Spread) has come out spectacular. The writing and story of each recipe is very informative and interesting and the recipes which range from novice to expert are laid out in a very coherent way. Just a joy to cook from this book and with a little investigating you can find my blog on wordpress. Great cookbook and I highly recommend it.
51 people found this helpful
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Sarah Culbert
5.0 out of 5 starsVerified Purchase
More than just a recipe book
Reviewed in the United States on January 12, 2018
I first acquired this book in its Kindle format and started reading it on my iPad, relishing both the delicious recipes and the anecdotes and reflections on life in Paris. It soon became apparent that I desired to have this book in hard copy to be able to appreciate the... See more
I first acquired this book in its Kindle format and started reading it on my iPad, relishing both the delicious recipes and the anecdotes and reflections on life in Paris. It soon became apparent that I desired to have this book in hard copy to be able to appreciate the photos and to physically feel it in my hands. This is a wonderful book which I cannot recommend highly enough if you want to learn about living and cooking in Paris and how we might recreate these recipes at home. I love David Leibovitz’s writing style and his dry and self deprecating sense of humor.
31 people found this helpful
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Layla
3.0 out of 5 starsVerified Purchase
Not a fan
Reviewed in the United States on December 27, 2018
This is a quality book but not what I thought it was or what I was looking for. There are very few photos in general, and no high quality photos of the recipes that I saw. It isn’t a traditional cookbook at all. Some people may like that, but it wasn’t for me.
18 people found this helpful
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Elaine Bidstrup
4.0 out of 5 starsVerified Purchase
Cooking in Paris with an American Chef
Reviewed in the United States on April 27, 2016
Cooking with a master (American) chef in Paris is part memoir and part cookbook. I have been told I''m a good cook, but some of these recipes intimidate me (and even the author the first few times he made them). There are others that I definitely will try! This is not the... See more
Cooking with a master (American) chef in Paris is part memoir and part cookbook. I have been told I''m a good cook, but some of these recipes intimidate me (and even the author the first few times he made them). There are others that I definitely will try! This is not the Paris of tourists - no Eifel Tower and no Louvre, not even any 5 star restaurants. Instead you get the intimate portrait of a retired chef turned writer who moved to Paris, even though he didn''t speak the language. Instead, there are stories of eating in bistros, shopping both in market stalls, buying only what is available locally, learning to cook authentic Parisian specialties, learning the language, and making friends.

The book includes a helpful internet resources to purchase ingredients not available in this ccountry. This is an enjoyable read with practical cooking lessons.
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Kate
5.0 out of 5 starsVerified Purchase
Upscale recipes with common ingredients and well written
Reviewed in the United States on May 28, 2019
All too often I have spent a lot of wasted time sourcing an ingredient on an ethnic ingredient only to be let down and have to waste or store the item. This book uses ingredients found in midwestern groceries for the most part, but the recipes are upgraded to make them... See more
All too often I have spent a lot of wasted time sourcing an ingredient on an ethnic ingredient only to be let down and have to waste or store the item. This book uses ingredients found in midwestern groceries for the most part, but the recipes are upgraded to make them special. I like the descriptions leading into the recipe as I believe it makes preparing it a little more special and after 60 years in the kitchen it helps. With a few exceptions There is a photo of the recipe which is good as it tells a lot about the recipe and it''s preparation.
9 people found this helpful
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Best cookbook I''ve used and read in a long time
Reviewed in the United States on May 10, 2019
I received this cookbook 2 weeks ago as a gift and I''ve already made 5 things from it, each one delicious. I collect cookbooks and this one has swiftly become an all-time favorite! Something I REALLY appreciate about this cookbook are the thoughtful instructions. Everything... See more
I received this cookbook 2 weeks ago as a gift and I''ve already made 5 things from it, each one delicious. I collect cookbooks and this one has swiftly become an all-time favorite! Something I REALLY appreciate about this cookbook are the thoughtful instructions. Everything I''ve made from this cookbook has turned out beautifully. The salted caramel chocolate mousse is to DIE for, and the instructions for frites made in the oven have changed my life (really though). The frites came out perfectly brown, crispy, and beautiful and I could''ve sworn they were fried. I''m looking forward to making some of the more complex recipes in the coming weeks. Fantastic book.
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Don Jr
5.0 out of 5 starsVerified Purchase
A masterpiece of a book.
Reviewed in the United States on February 17, 2015
If I could give this book more stars I''d do it. David''s writing is captivating. This is the first cook book I''ve actually read. It helps that this is my form of cooking. It''s my gig. I took some food service courses back around 1991 after I graduated from college, so I''m... See more
If I could give this book more stars I''d do it. David''s writing is captivating. This is the first cook book I''ve actually read. It helps that this is my form of cooking. It''s my gig. I took some food service courses back around 1991 after I graduated from college, so I''m not a rookie by any means.

I got this book last Friday. I spent a few hours with it on Saturday and on Sunday I entertained with the multigrain bread and the Coq Au Vin. I followed the recipe for the Coq Au Vin to a T, although I don''t use measuring devices. I used the best quality ingredients I could find and spent about $14 on a bottle of Cote du Rhone. Wow, this meal was just amazing. The bread was cooked in a 7 1/4 quart Le Creuset Dutch oven. It looked exactly like the picture in the book.

On to Monday. We had the day off and I decided I''d make the Coq Monsieur. I still cannot describe how delicious this sandwich was. It was so far beyond any sandwich I''ve ever tasted. The béchamel lends itself so well to the compte or gruyere. I am not kidding when I tell you to make this sandwich with the best ingredients possible and surrender yourself to your doctor the next morning. If you''re ever going to die eating a sandwich, this will be that time.

Third night in a row, it''s now Tuesday. I made the ribeye steak with the mustard butter and frites. For the steak, I chose the cilantro, hickory salt and chipotle powder. I seasoned the steaks (very thin small ribeyes I like to use) and let rest in the fridge for over an hour while the frites soaked. I used fresh thyme for the frites. Wow!!! The frites were golden and crispy That mustard butter made this perfectly seasoned cut of beef sing. The best ever. Wow!!!! Just wow. Flavor explosion.

The recipes in this book are so nicely balanced.
I love everything about this book. My wife and I have a flat rented in the 8th for September of 2015 and we will be cooking some of David''s recipes while were there. Maybe David will be down wind of it.
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Top reviews from other countries

Annabel B
5.0 out of 5 starsVerified Purchase
A wonderful wonderful find!
Reviewed in the United Kingdom on October 5, 2014
I bought this book on spec after Amazon recommended it following another French cookbook purchase. All I can say is that I am delighted! It is a joy of a book, both as a collection of recipes as well as a reflection of living, cooking and eating in Paris today. It is very...See more
I bought this book on spec after Amazon recommended it following another French cookbook purchase. All I can say is that I am delighted! It is a joy of a book, both as a collection of recipes as well as a reflection of living, cooking and eating in Paris today. It is very easy and enjoyable to read. Just as importantly (or more importantly to some, maybe) the recipes are excellently described, well illustrated and the end result has been a great success for me each time - I am an OK home cook with not much time. David has worked as a professional chef in California for Chez Panisse - the inspiration for so many, including Sally Clarke of Clarke''s Restaurant, in London. But you don''t need to be a professional chef at all enjoy it. In many ways his book reminds me of Nigel Slater''s books - written with great passion and insight by somebody who delights in food and wants to inspire the reader to do the same. The book is a very personal account and I found immediately that I liked David''s voice; his keen observations on things French and his sense of humour permeate the whole. I have now started reading his blog - equally delightful - and have ordered his other cookbooks. He is a real find and I wish I had known about him sooner.
15 people found this helpful
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catherine york
5.0 out of 5 starsVerified Purchase
A great read as I found a lot of parallels between ...
Reviewed in the United Kingdom on August 14, 2018
A great read as I found a lot of parallels between his experience of life in Paris and mine in Rome. And always a plus when buying a recipe book: the recipes work! The cuisine is not all French but rather as the title suggests what Lebovitz prepares in HIS Paris kitchen...See more
A great read as I found a lot of parallels between his experience of life in Paris and mine in Rome. And always a plus when buying a recipe book: the recipes work! The cuisine is not all French but rather as the title suggests what Lebovitz prepares in HIS Paris kitchen hence such untypical recipes as baba ganoush, houmous and others.
2 people found this helpful
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Robert L. Newstead
5.0 out of 5 starsVerified Purchase
... many stories of his Paris shopping trips along with super recipes which I look forward to cooking
Reviewed in the United Kingdom on January 14, 2017
The author has woven many stories of his Paris shopping trips along with super recipes which I look forward to cooking. A very good read for those who enjoy making their own tasty meals. Robert Newstead Aberdeen Scotland
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Amazon Customer
5.0 out of 5 starsVerified Purchase
Buy, cook and eat!
Reviewed in the United Kingdom on June 1, 2018
I am working my way through this warm and witty book. David Leibovitz is a professional, but he also understands how a domestic kitchen operates, this makes the recipes accessible and achievable. The book is probably worth buying for the best croque monsieur recipe in the...See more
I am working my way through this warm and witty book. David Leibovitz is a professional, but he also understands how a domestic kitchen operates, this makes the recipes accessible and achievable. The book is probably worth buying for the best croque monsieur recipe in the world, and I have cooked hundreds. The photos are great, the results impressive and I love his blog as well.
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sophie
2.0 out of 5 starsVerified Purchase
my paris kitchen.
Reviewed in the United Kingdom on June 16, 2020
not enough pictures of cooked food very disappointing would not recommend.
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My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online

My Paris Kitchen: outlet online sale Recipes and Stories sale [A Cookbook] online