- Tapa dura: 345 páginas
- Editor: Random House Lcc Us; Edición: 01 (8 de abril de 2014)
- Idioma: Inglés
- ISBN-10: 1607742675
- ISBN-13: 978-1607742678
- Valoración media de los clientes: 1 opinión de cliente
- Clasificación en los más vendidos de Amazon: nº46.771 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
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My Paris Kitchen: Recipes and Stories (Inglés) Tapa dura – 8 abr 2014
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Descripción del producto
"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
-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.
Reseña del editor
A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.
In 2004, 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 lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, 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, there’s 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 David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
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Opiniones de clientes más útiles en Amazon.com
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!
...and having bought the book, I naturally sat down to look through it, myself. David Lebovitz is one of those writers whose recipes and commentary are not only informative, but enjoyable. There are enough personal anecdotes mixed in with the instructions to make this a good book even for someone who believes that shoving a package of frozen dinner into a microwave counts as 'cooking'. (...they end up trying some of the recipes.)
The text is excellent, both for clarity and for design, the photos are very good, and the food contemplated is delicious. One down-side of this book is that it is a little large to keep by the stove (and if you do keep it there, you might want to cover the pages with something clear to protect them.
Definitely five stars, for me.
The book includes a helpful internet resources to purchase ingredients not available in this ccountry. This is an enjoyable read with practical cooking lessons.