I am REALLY picky when it comes to cookbooks.
I rarely cook directly from them. I use them mostly as points of reference or as inspiration.
That being said, I had been eagerly awaiting David Lebovitz‘s newest cookbook, “My Paris Kitchen“, for some time. David, as you may know, primarily specializes in pastry and desserts but he’s equally well-versed in savory cooking.
The book is a gorgeous paean to the City of Light and a joyous gastronomic tour.
I’m looking forward to cooking my way through it.
Oeufs mayo
Leeks with mustard-bacon vinaigrette
Omelette aux fines herbes (“omelette with fresh herbs”), sautéed spinach
Cookbook
Roast lamb, braised vegetables, chermoula
Oeufs mayo
Braised vegetables
Boneless lamb shoulder
I enjoy collecting cookbooks. I appreciate them more for the history and what they say about cooking/society of their times. My favorites are the ‘church women’s cookbooks’. The recipes are usually the same but once in awhile there is a surprise gem in them.
LikeLike
I think you’ll like this one for the recipes and the stories.
LikeLike
I just got my signed copy and ate a meal cooked from the book – it was superb!
LikeLike
I’ve been cooking from the book for the past few weeks. Attempting the chicken with mustard tonight. All of the recipes have worked for me so far. ❤
LikeLike