A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. Itas 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 cooksamost notably in Parisaincorporates 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. Youall find Soupe An laoignon, 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, thereas 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 Davidas kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.Harissa is often sold in tubes, like toothpaste, so you can squeeze as much or as little as you want, whenever you need a dab. Ita#39;s easy to make, and when Ia#39;m in California, I stock up on dried chiles, which from the way I revere them, you would think that Ia#39;d won a bidding war for them at Drouot auction house. But I also find dried chiles in Paris at Arabic Acpiceries, where they are simply labeled piment fort .
|Title||:||My Paris Kitchen|
|Publisher||:||Ten Speed Press - 2014-04-08|