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My Paris Kitchen: Recipes and Stories. (Anglais) Relié – 8 avril 2014

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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.

Revue de presse

“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
 

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Format: Relié Achat vérifié
Très bien fait. Joliment produit.
Merveilleux cadeau.
Prend en compte les besoins de lecteurs américains vivant (et cuisinant !) en France.
Bravo !
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x99ac6718) étoiles sur 5 406 commentaires
156 internautes sur 167 ont trouvé ce commentaire utile 
HASH(0x999004b0) étoiles sur 5 Wonderful cook book with entertaining stories and helpful food buying guides 8 avril 2014
Par William M Choat - Publié sur Amazon.com
Format: Relié
What a thoroughly delightful book to read. The book is divided into four sections. The first three sections are: Introduction (worth reading on its own for this history of Lebovitz's background and move to Paris), Ingredients (where he provides a thorough discussion of what he considers the major food items most kitchens should possess - and how to buy the best examples of each food!), and Equipment (outlining most of the standard items one would expect to find in a kitchen, along with a few things I had not considered - such as a mortar and pestle).

The rest of the book contains 100 recipes divided by type: Appetizers, First Courses, Main Courses, Sides, Desserts, and Pantry. Amid the recipes the reader will find one-page interjections where the author discusses a few of his kitchen ideas. In the Appetizer section (for example) there is a page titled "Man versus Machine" where the author does a comparison of his Cuisinart with the mortar and pestle. While he prefers the Cuisinart for most jobs, using the mortar and pestle yields chunky (read "better") guacamole and pistou. This is an example of how this books serves more than just a cookbook filed with recipes.

When I was a college student I managed to live in Paris for 2 years, studying classical piano at L'Ecole Normale de Musique Cortot in the 17th arrondissement. I am envious of David Lebovitz for finding a way to maintain a life in Paris, something which in addition to his cooking skills is quite commendable.

I enjoyed reading the entire book. I don't often keep copies of books I've read since I rarely re-read one. However, this book is definitely one which will remain on my kitchen bookshelf since it's such a brilliant guide to some wonderful French recipes which will satisfy even the most sophisticated and refined taste buds.

Many thanks to the publisher and Netgalley for making this book available for review.
114 internautes sur 125 ont trouvé ce commentaire utile 
HASH(0x999003f0) étoiles sur 5 David L continues to be my hero 9 avril 2014
Par Nathaniel E. David - Publié sur Amazon.com
Format: Relié Achat vérifié
I have relied on David's blog for recipes and restaurant recommendations. I have owned a series of his cookbooks, mostly the dessert ones. This book is his magnum opus. it is warm, comforting, and full of soul. And extremely delicious details as to how to simply make stunning food. I don't write many reviews. But I simply had to say something about this. It's extraordinary.
47 internautes sur 50 ont trouvé ce commentaire utile 
HASH(0x9990069c) étoiles sur 5 The Quiche on p. 155 Is outstanding! 13 mai 2014
Par Deborah D'Amico - Publié sur Amazon.com
Format: Relié Achat vérifié
Don't miss out on this fabulous cookbook by David Lebovitz, his writing is terrific as he shares his stories and experiences as an ex-pat in Paris & it has some great photography too making it a great gift for the cook on your list!
I made the quiche on p. 155 exactly as described and it is truly delicious! The crust came out light and flaky complementing the rich quiche ingredients. Because it is so rich and filling we froze a portion of it to eat later since it's just the two of us and there's more than enough for 6 to 8 people if you are serving it with a salad & some wine! 'Can't wait to make more of the recipes and the desserts!
53 internautes sur 58 ont trouvé ce commentaire utile 
HASH(0x9990051c) étoiles sur 5 Stunning book -- and amazing recipes! 15 avril 2014
Par lapis - Publié sur Amazon.com
Format: Relié
This is my new favorite cookbook. I can't put it down and I keep making things from it. The herbed pasta is fantastic -- it uses the perfect proportion of wet to flour, and I like the unbleached flour/semolina combination. It's simple, but that's the point of most of these recipes: simple but creative is easy to achieve and delicious. The coq au vin received raves in my house. As did the carrot cake. And the baba ganoush! I've tried many techniques before, and his is the absolute best for making it at home.

The book itself is beautiful. That's not a requirement for a great cookbook, but it's a nice bonus. It has a cool layout and pictures -- and I love the matte finish paper (for lack of the correct term). It makes the photos unusually gorgeous, and different from most cookbooks with glossy pages.

What's also great is that he gives weights in addition to measures. Cookbooks that do so are much better than those that do not. I'm amazed editors don't insist on it more. Giving weights means the recipe is both easier to make and more likely to turn out correctly.
66 internautes sur 78 ont trouvé ce commentaire utile 
HASH(0x99dbbeb8) étoiles sur 5 How to whip cream? 🌀 and obligatory reviews 4 janvier 2015
Par UpperDown - Publié sur Amazon.com
Format: Relié Achat vérifié
Like another reviewer, I bought this book because I enjoyed David's "Sweet Life" so much. However, I have read this book from cover to cover, and find it to be a disappointment.

Some of the content seems like "filler" to me, like the "Equipment" section, especially when he mentions that you probably already have most of what he suggests having in your kitchen. Folks buying cookbooks like this already know what sort and how many skillets, knives, pots, pans and other kitchen tools they need. This is pretty much needless information for the average home cook, and even more so to those who've ventured into French cuisine, but it uses up six pages of the book.

The other part I consider filler is the "pantry" section. It's also weird. He describes the section as "an assortment of things which are part of my pantry and I like to keep on hand in the refrigerator or freezer," and it includes hard-cooked eggs, poached eggs and whipped cream. Poached eggs and whipped cream are not pantry items - they can be made ahead and held briefly, but they're not kept "on hand" in the refrigerator. Both eggs and cream appear in his "ingredient" section, but once the eggs are cooked and the cream is whipped, they re-appear in the "pantry" section where boiling and whipping is explained in detail. And why is vinaigrette listed as a pantry item when he says that, like the French, he never makes it in quantities to keep on hand? Same thing for homemade mayonnaise that keeps for only a 2-3 days in the fridge. Store-bought mayonnaise can be kept "on hand" in the fridge, but homemade mayonnaise is not a pantry item. It's contradictory, and all the how-to stuff might be useful information for a novice cook, but I wasn't expecting this book to be a basic cooking primer like "The Joy of Cooking." This strange section uses up 13 pages of the book, with an entire page devoted to a recipe (yes, a recipe) and instructions for making whipped cream, and another page on how to boil eggs.

I purchased this book as a gift for my daughter who, like me, adores French food and is experienced at cooking it. And while I understand that globalization has influenced modern French cuisine, not all the recipes in this book are a reflection of that. Many of the recipes are NOT what modern Parisians eat - the author says so himself - "Parisians haven't developed a taste for smoky food" - but because he likes smoky food he includes a recipe for smoky pulled pork. What?

When I discovered that "My Paris Kitchen" included recipes for dukkah, tabbouleh, naan, humus, beet hummus, fattoush, shakshuka, baba ganoush, Israeli couscous and smoky barbecue-style pork, I decided it wasn't French enough for the gift it was intended to be. Don't get me wrong, I've made several of the recipes, and they were all good, and his stories are delightful, but the recipe collection is not what I'd expect from this book's title, nor from one selling on Amazon as a French cookbook. So I've found a spot for it on my bookshelf where I can refer to it whenever I'm looking for a Middle Eastern/North African recipe, or Texas ribs, or California-style French crepes (?), or Italian crostini.

🌀 It's worth noting that many of the favorable reviews here are from folks who were given a free copy of this book by the publisher or by a book blog "in exchange for a review." You might think nothing of this scheme, but to me they're shill reviews, and an illusory way to skew the star rating. Search among the customer reviews for the word "review" and you can see all these compulsory reviews for yourself - notice they are missing the "verified purchase" indication, and the lion's share are rated 4 or 5 stars. The current "most helpful" review of this cookbook was submitted by a person who seems to be a hired book reviewer. Follow the link to see all his reviews, and you'll see that he only reviews books - nothing else - all provided to him for free in exchange for a review, and none below a 4-star rating. In fairness to this book/author, this is done a lot on Amazon, but it's still not right. Some of these type reviews might be honest, but one thing for sure - they're all obligatory.
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