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
Cookbook
Roast lamb, braised vegetables, chermoula
Omelette aux fines herbes (“omelette with fresh herbs”), sautéed spinach
Leeks with mustard-bacon vinaigrette
Braised vegetables
Oeufs mayo
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.
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I think you’ll like this one for the recipes and the stories.
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I just got my signed copy and ate a meal cooked from the book – it was superb!
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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. ❤
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