By David Lebovitz
In 2004, David Lebovitz packed up his so much precious cookbooks, a well-worn forged iron skillet, and his computing device and moved to Paris. In that point, the culinary tradition of France has shifted as a brand new iteration of cooks and residential cooks—most significantly in Paris—incorporates parts and methods from worldwide into conventional French dishes.
In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and provides a hundred candy and savory recipes that replicate the best way sleek Parisians consume this day. You’ll locate Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, in addition to Smoky barbecue-style red meat, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root greens, and pomegranate. and naturally, there’s dessert: hot chocolate cake with salted butter caramel sauce, Duck fats cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the record is going on. David additionally stocks tales instructed along with his trademark wit and humor, and luxurious images taken on place round Paris and in David’s kitchen finds the quirks, trials, good looks, and joys of existence within the culinary capital of the world.
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Extra resources for My Paris Kitchen: Recipes and Stories
My Paris Kitchen: Recipes and Stories by David Lebovitz