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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
One of the best food related books i read this year.
its not just a book about recipes, about sizes, cups, technical stuff.
its a book about food culture, about nice stories, every recipe comes with a nice story aside.
Leaving in France for the last 2 years I can confirm part of the stories :)
Totally recommend the book.
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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) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.7 étoiles sur 5 433 commentaires
54 internautes sur 58 ont trouvé ce commentaire utile 
5.0 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!
118 internautes sur 129 ont trouvé ce commentaire utile 
5.0 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.
165 internautes sur 178 ont trouvé ce commentaire utile 
5.0 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.
5.0 étoiles sur 5 A fun read for a foodie. 19 avril 2016
Par Cara - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
More than a cookbook, this book is the cross-continental tale of accomplished American chef, David Lebovitz and his life today in the adopted city he loves, Paris. After a successful career working in some of the best restaurants in the US, Lebovitz decides, after only a few visits and with almost no knowledge of the language, to pack up some of his most beloved kitchen tools and move to France. This is the story of the adventurous author's ten years a Parisian and the food he has experienced, recreated and shared. Also included are some of his favorite recipes, French and otherwise, each proceeded by a personal narrative about the dish.
I really enjoyed reading the book and bookmarking some of the recipes of interest to try my hand at. I highly recommend the book.
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Accessible French 24 mars 2016
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
I've made the caramel ribs, chicken lady chicken, gnochhi, and mash potatoes so far. Everything exceeded my expectations. The kind of food for weekend dinners or when friends are over. Cannot wait to try more recipes. Thank you for putting together this book and sharing your point of view. Your care and passion for French food and culture is obvious! I plan on gifting this to friends.
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