David Lebovitz, the New York Times bestselling author of My Paris Kitchen serves up more...
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From the Basque region of northern France comes unadulterated sweet-tart flavor in small batches of...
“No matter how many visits you’ve enjoyed in the capital, this book will have you...
“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, Plenty, Plenty More, NOPI
“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
My Paris Kitchen: Recipes and Stories is a tasty 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. David trained as a pastry chef in France and Belgium, and he worked worked at the iconic Chez Panisse in Berkeley, California for twelve years, before moving to Paris.
It’s been ten years since 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.
It looks like an art print, and you could definitely frame it! With its deliciously...
“If you can’t make it to France this summer, The French Market Cookbook by Clotilde...
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Do you love Paris?
When you think of the City of Light, are its patisseries, boulangeries and sidewalk cafes with their delicious selections of handcrafted, melt-in-your-mouth pastries and desserts among the first things that come to mind?
Do you adhere to the adage "Life's too short, eat dessert first!"?
Then you will absolutely love Paris Sweets: Great Desserts From the City's Best Pastry Shops, a classic sweet treat by Dorie Greenspan, one of the world's favorite and most accomplished food writers, Dorie Greenspan. (See her bio below.)
Her most vivid memory of her first trip to Paris doesn't have anything to do with the Eiffel Tower, but rather a heavenly strawberry tartlet. Overwhelmed by its extraordinary flavor, texture, and appearance, Greenspan was "hooked on Paris and hooked on the city's sweets."
In Paris Sweets: Great Desserts From the City's Best Pastry Shops, Greenspan compiles recipes from "les bonnes adresses," collecting secrets for perfect madeleines, macaroons, apple tarts and other classic French desserts.
Paris Sweets is the result of 30 years of searching for the most delectable, delicious, awe-inspiring pastries she could find, and then convincing their creators to part with the recipes.
She embellishes her cookbook with anecdotes and histories, explaining that, for example, creme brulee is actually a Spanish invention (known there as crema catalana) and that Saint-Honori is the patron saint of pastry chefs.
Greenspan also includes descriptions of some of her favorite Parisian bakeries, introducing American readers to the pleasures of Ladurée and La Maison du Chocolat.
Scattered throughout this delightful book are whimsical illustrations and beautifully written stories about each of Greenspan's favorite pastry shops and the chefs who created them.
Some of their recipes, such as Boulangerie Poilane's sweet, buttery, bite-size cookies called Punishments, are quick and easy enough for even a novice baker.
And with Greenspan's clear, step-by-step, detailed instructions, Robert Linxe's Grandmother's Creamy Chocolate Cake, an elegant fudgy decadence, and Poujauran's rich, nutty-flavored Financiers, become child's play. Greenspan manages to demystify even the complicated multilayered Opera Cake from Dalloyau.
From the most perfect Crème Brulee and Coffee Eclairs to the stunning Fresh Strawberry and Marshmallow Tart, made with homemade strawberry marshmallows.
From classic recipes, some centuries old, to updated innovations, Paris Sweets provides a sumptuous guide to creating cookies, from the fabled madeleine to simple, ultra-buttery sables; tarts, from the famous Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes — lemon-drenched "weekend cake," fudge cake, and the show-stopping Opera.
Paris Sweets brims with assorted temptations that even a novice can prepare, such as coffee éclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour.
Paris Sweets: Great Desserts From the City's Best Pastry Shops celebrates the sweet life with recipes and lore from Paris’s finest patisseries. It makes an elegant gift for Francophiles, armchair travelers, bakers of all skill levels, and certainly for oneself.
Greenspan will have you torn between making Paris Sweets at home and going there yourself.
Whatever you do, remember: Life's too short, eat dessert first! — especially from Paris!
Inducted into the James Beard Foundation's Who's Who of Food and Beverage in America, DORIE GREENSPAN was tapped by the legendary chef Julia Child to write the New York Times bestseller Baking with Julia.
Her most recent book is Baking Chez Moi: Recipes From My Paris Home to Your Home Anywhere. She is the author of Baking: From My Home to Yours, a James Beard Award winner, and Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the International Association of Culinary Professionals. She also co-authored Desserts by Pierre Hermé, another IACP award winner.
Her blog, www.doriegreenspan.com, was singled out as one of the top fifty food blogs in the world by The Times of London.
She lives in Westbrook, Connecticut; New York City; and Paris.
This beautiful tea is pure bliss to all the senses! Fleurs de Provence is hand...
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Oui! Oui! Oui! Almost 400 pages of divine recipes, beautiful photos and the story of...
It's definitely frameable! And the carrots look like they were just brought in from the...
Looking for the perfect gift for that hard-to-please oenophile or someone just beginning a deep dive into what makes wine so divine? You can end your search right here!
“A celebration of both science and art, the book demystifies the perplexities of wine—and the pretensions of so much wine-writing—in a manner as refreshing to the reader as tasting a crisp bottle of Sancerre, while learning its origins lie deep in Jurassic, Cretaneous, and Tertiary bedrock.”
— John Varriano, noted gastronomic historian, from the Foreword
“Not just another wine book, this volume by French geologist Frankel is about the geology that differentiates one French wine from another. . . . This work will cultivate oenophiles’ interest in geology and vice versa. Both a fascinating introduction to the geology of France that will satisfy wine lovers with plentiful descriptions of beverages and wineries and a perfect textbook for anyone pursuing a sommelier’s pin.”
— Library Journal
“Geologist Charles Frankel’s Land and Wine: The French Terroir is not so much a scientific exposé as it is a beautifully described love triangle involving wine, rocks, and French history. With stories of Charles the Fat (839 to 888 CE), Philip the Bold (1342 to 1404), and Joan of Arc (1412 to 1431), each a contributor to the development of different wine regions, one cannot help but be entranced by this delightful interplay of history, wine, and the geologic evolution of the European continent.”
For centuries, France has long been the world’s greatest wine-producing country. Its wines are the global gold standard, prized by collectors, and its winemaking regions each offer unique tasting experiences, from the spice of Bordeaux to the berry notes of the Loire Valley. Although grape variety, climate, and the skill of the winemaker are essential in making good wine, the foundation of a wine’s character is the soil in which its grapes are grown.
Who could better guide us through the relationship between the French land and the wine than a geologist, someone who deeply understands the science behind the soil? Enter Paris scientist Charles Frankel and his Land and Wine: The French Terrior.
Both the uninitiated wine drinker and the confirmed oenophile will find much to savor in this fun guide that Frankel has spiked with anecdotes about winemakers and historic wine enthusiasts—revealing which kings, poets, and philosophers liked which wines best—while offering travel tips and itineraries for visiting the wineries today
In Land and Wine, Frankel takes readers on a tour of the French winemaking regions to illustrate how the soil, underlying bedrock, relief, and microclimate shape the personality of a wine.
The book’s twelve chapters (see Table of Contents in image to the left) each focus in depth on a different region, including the Loire Valley, Alsace, Burgundy, Champagne, Provence, the Rhône valley, and Bordeaux, to explore the full meaning of terroir.
In this approachable guide, Frankel describes how Cabernet Franc takes on a completely different character depending on whether it is grown on gravel or limestone; how Sauvignon yields three different products in the hills of Sancerre when rooted in limestone, marl, or flint; how Pinot Noir will give radically different wines on a single hill in Burgundy as the vines progress upslope; and how the soil of each château in Bordeaux has a say in the blend ratios of Merlot and Cabernet-Sauvignon.
Land and Wine provides a detailed understanding of the variety of French wine as well as a look at the geological history of France, complete with volcanic eruptions, a parade of dinosaurs, and a menagerie of evolution that has left its fossils flavoring the vineyards
Open a favorite bottle of wine to savor along with Land and Wine.
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