My Paris Kitchen
Hazel & Dewey
Recipes and Stories
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 lesIn My Paris Kitchen, David Lebovitz remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. 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.
Notable Recipes: Soupe à L’oignon, Cassoulet, Coq au vin, and Croque-monsieur, Smoky Barbecue-Style Pork, Lamb Shank Tagine, Dukkah-Roasted Cauliflower, Salt Cod Fritter, Duck Fat Cookies, Bay Leaf Poundcake with Orange Glaze.
Chapters: 1) Appetizers 2) First Courses 3) Main Courses 4) Sides 5) Desserts 6) Pantry
Author: David Lebovitz has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse. He is the author of six cookbooks and a memoir. He was named one of the Top Five Pastry Chefs in the Bay Area and has been featured in Bon Appetit, Food & Wine, Saveur, and more.
Details: 10.25" x 8.25" / Hardcover / 345 pages / 10 Speed Press / Random House