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My Paris Kitchen: Recipes and Stories by David Lebovitz

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Notes about this book

  • Eat Your Books

    Errata for some copies of the first printing. An EYB note has also been added to the affected recipes.

  • goodfruit on May 19, 2014

    Scalloped Potatoes with Blue Cheese and Garlic I tried the scalloped potatoes and halved the blue cheese as recommended in my "Cooking From Scratch" group and this turned out unbelievably creamy and so lovely. I will make again.

Notes about Recipes in this book

  • Salted olive crisps (Croquets salés aux olives)

    • joanhuguet on January 24, 2015

      Being quite addicted to the expensive fruit-and-nut crisps sold in cheese shops, I was excited to try this recipe. I did not love the large quantity of olives, finding them overwhelming, but would use the base recipe to make different flavors. In addition, I found the loaf quite difficult to cut into thin slices before baking the individual crackers - it wanted to crumble. Perhaps some time beforehand in the fridge or freezer to chill would make this step easier.

  • Comté and ham wafers (Sablés au Comté et au jambon)

    • twoyolks on December 21, 2014

      These were very salty (the recipe introduction does warn of that but they were even salty give that). The texture is a little bit strange for a savory item also.

  • Buckwheat rolls with seaweed butter (Galettes au sarrasin au beurre aux algues)

    • eliza on January 02, 2015

      Made the crepes without the seaweed butter. Very easy, good taste. Added 1 tbsp olive oil to the batter, made as regular crepes in the blender.

  • Indian cheese bread (Naan au fromage)

    • hun1ahpu on December 26, 2014

      It's really hard to keep cheese inside the bread while cooking. I end up putting 25% less cheese but still it happened from time to time. I think i never managed to properly seal the envelope.

  • Beet hummus (Houmous de betteraves)

    • twoyolks on August 08, 2015

      The earthiness of the beets was just too strong for hummus.

  • Eggplant caviar (Caviar d'aubergines)

    • joanhuguet on January 24, 2015

      Elegant, light, and a constant presence in my fridge during eggplant season. I up the smoky flavor by using smoked salt in addition to smoked paprika.

  • Spiced meatballs with Sriracha sauce (Boulettes de merguez à la sauce Sriracha)

    • Zosia on September 25, 2015

      These were intensely flavoured little meatballs and served with a sriracha-yogurt sauce (a hybrid of the suggested accompaniments) probably would have made a good appetizer where one is expected to consume only one or two. I made the mistake of serving these as a main - they just too strongly flavoured for my family's tastes.

    • twoyolks on October 06, 2016

      The flavor of the spice is very strong. These aren't bad but the spicing is just too over the top.

  • Sardine spread (Rillettes de sardines)

    • louie734 on January 19, 2015

      Made for a snacks-for-dinner night with pickled celery (smitten kitchen) and a homemade baguette (ABin5). Tasty, rich, great with a pale ale.

    • ebgeo on November 16, 2015

      I have played around with this recipe a bit, my favorite is to substitute chevre for the cream cheese and butter as well as using chili pasilla or chpotle powder for the chili powder. whatever you do it makes for a quick and tasty appetizer. If you really want to upscale this recipe you can use smoked trout or salmon for the sardines.

  • Egyptian spiced nut mix (Dukkah)

    • Zosia on May 03, 2014

      Fragrant, nutty, and spicy, this was very quick to make despite having to toast the ingredients individually. My mortar is quite small and after grinding a portion of the mixture in it and seeing what remained, I resorted to a food processor to do the rest. I used it to make the fantastic roasted cauliflower (page 224).

    • eliza on December 28, 2014

      Easy to make and good. Used it on grains and lentils and can't wait to get a cauliflower to try his recipe later in the book. I used my spice grinder to do the peppercorns and corriander seeds and put everything else in the large food processor, and that worked well. Might cut back a little on the salt next time. I didn't have hazelnuts so used cashews and almond for the nuts and sunflower for the seeds. Worked great!

  • Fennel, radish, orange, and crab salad (Salade de fenouil, radis, orange, et crabe)

    • Bethcote on April 08, 2015

      Made this for easter and served with Serious Eat's crab cakes instead of crab in the salad, which would have been great as well. Perfect meal! Used spinach for greens. It worked beautifully.

  • Vegetable soup with basil puree (Soupe au pistou)

    • Zosia on April 15, 2014

      Fresh-tasting but hearty soup that's good on its own but fabulous with the pistou. I pretty much followed the recipe as written since I had all of the ingredients on hand but added the zucchini with the pasta towards the end of cooking so it would retain more of its texture.

    • Delys77 on June 10, 2014

      I modified his approach by using canned beans and chicken stock instead of water. Also, make sure to season aggressively as the pistou on its own doesn't have enough salt to season the full 3 litres of liquid. That said, very easy, very tasty soup that captures the essence of this southern French delight. I also loved the tomato in the actual pistou, it was very nice touch.

    • twoyolks on June 24, 2014

      When I made this, I pressure cooked the beans in 2 quarts of water for 12 minutes which worked well as a base for the soup. For me, the individual vegetables were no longer identifiable in the end soup; the flavors melded too much together. However, the pistou providing a nice brightness to the soup.

  • Raw vegetable slaw with creamy garlic dressing (Salade de crudités rapées, sauce crémeuse à l'ail)

    • Delys77 on May 20, 2014

      Served this with his Chicken lady chicken and it was a good accompaniment. Used fennel, apple, beat, cabbage, and carrot and the salad was just beautiful. I went with the garlic vinaigrette option and it was also deliciously pungent with garlic and mustard, pairing very well with the julienned salad. I used a mandolin for the beet, carrot and fennel, but didn't work as well with the apple which I suggest you hand cut. Total was about 1/4 cabbabe, half a fennel bulb, 1 medium beet, 1 large carrot, 1 large apple.

    • swegener on January 30, 2015

      Very good, I went with the not creamy option! I like that it is so versatile!

  • Frisée salad with bacon, egg, and garlic toasts (Salade Lyonnaise)

    • louie734 on February 08, 2015

      Well, this was amazing. A languishing baguette became croutons (used the oven for this; 15 minutes at 300), used the bacon fat to fry crispy eggs, skipped the potatoes. The mustardy dressing is perfect. With the potatoes it would have been amazing, but they're not totally necessary unless you're skimping on croutons or bacon. This would also be amazing with some sliced garlic-roasted portobellos instead of bacon.

    • Bloominanglophile on May 02, 2015

      My first frisee salad--delicious!!! The only thing I did differently was to toast the croutons in the oven instead of on the stove.

  • Celery root salad with mustard sauce (Céleri rémoulade)

    • DKennedy on April 25, 2014

      I made this with homemade creme fraiche but store bought mayo. I halved the recipe and still had enough to dress an entire celery root, with some left over. This dish got skeptical looks from my posse but everyone ended up eating it and saying they liked it. I ate the left overs this morning for breakfast. As DL advised, the leftovers were a bit limp but still tasty. Next time, I think I would combine this with another veggie to add some textural and color contrast. Perhaps carrots, radish, or jicama. If you used all four, it would be very pretty esp. if you used the multi color carrots available these days. The dressing would also be wonderful on a potato salad.

  • Celery root soup with horseradish cream and ham chips (Soupe de céleri-rave à la crème de raifort et chips de jambon)

    • Cheri on April 05, 2017

      This is delicious. Made as directed. Fresh celery root from farmers market!

  • Fattoush (Fattouche)

    • sweetchefgirl on September 29, 2014

      Excellent recipe will make again!

  • French onion soup (Soupe à l'oignon)

    • Rinshin on May 01, 2014

      Fantastic. Not sure which one I prefer - one I've been making using Julia Child's or this one. This recipe was very straightforward. Cooking time was mostly right on except the second phase after adding the stock and wine/sherry. It says 20 mins, I think mine needed double that amount to bring out the color. I used comte for the cheese. Serving amt is right on too. I made it as 3 servings and it made 3 servings - yeah! I will be repeating this again.

  • Grated carrot salad (Carottes rapées)

    • Zosia on April 28, 2014

      I'm rather partial to olive oil-lemon juice-Dijon mustard dressing so it's no surprise that I loved this salad. Bright and refreshing, it will be repeated often.

    • westminstr on March 17, 2015

      This was really good, everyone liked it.

  • Parisian gnocchi (Gnocchis à la Parisienne)

    • twoyolks on December 12, 2014

      This is really rich but really good. Use a larger baking dish than you may initially think as the gnocchi puff up significantly as they bake. These do not reheat particularly well.

  • Buckwheat crêpes with ham, cheese, and egg (Galettes complètes)

    • DKennedy on April 25, 2014

      Made these last night for dinner, omitting the egg. I used the buckwheat crepe recipe set out earlier in the book. It came together nicely and the crepes were easy enough to form and turn over when made on my tortilla pan. We did not like the taste of the buckwheat alone, so next time I will try the variation using white flour too (found on his blog). Since we are GF, we will try the suggestion listed to substitute cornstarch in place of the white flour. While we did not love the crepe itself, the whole dish, grated comte, country ham, and the crepe altogether made for a lovely meal. Note to self: I bought the ham and comte at the Cheese Shop on Westwood Blvd. Next time add a little smooth Dijon.

    • Zosia on April 28, 2014

      With the crepes made the day before, this was very quick and easy to put together. I used "light" buckwheat flour which has a mild and nutty flavour so we thought the crepes were tasty on their own but they are transformed in this dish, becoming crisp and translucent, almost like a fried spring roll wrapper. Really delicious filled with Gruyere, Canadian back bacon and a runny egg with a tossed green salad to complete the meal.

  • Garlic mayonnaise with accompaniments (Le grand aïoli)

    • twoyolks on July 24, 2014

      While the ingredients and preparation are simple, this is really good. It would make an great picnic. I made this with roast chicken, green beans, potatoes, tomatoes, carrots, and hard boiled eggs. The chicken and hard boiled eggs were excellent. The green beans, potatoes, and tomatoes were good. The sweetness of the carrots made them a bit odd in comparison to the aioli (I did use heirloom carrots). I'd probably choose a different vegetable next time.

  • Potato, feta, and basil tortilla (Tortilla de pommes de terre à la feta et au basilic)

    • Delys77 on June 03, 2014

      Use a pie plate and add some thyme

    • elizabethzvolpe on November 04, 2014

      Super easy, flavorful and filling dish. Make in a nonstick pan!! http://www.thekitchenchronicles.com/2014/09/02/potato-feta-and-basil-tortilla/

  • Baked eggs with kale and smoked salmon (Oeufs au four avec chou frisé et saumon fumé)

    • westminstr on June 10, 2014

      This was OK, there was an error in the recipe as my eggs were still basically raw after 12 minutes at 350. I had to turn the heat up to 450 and cook for about 25 min. Also, as written, the recipe called for too much breadcrumbs and cheese and not enough kale, but that was easy to adjust. My husband enjoyed it, kids refused to eat it, I thought it was fine but not good enough to repeat. ETA: I later heard that my kids scarfed down the leftovers and demanded more. So perhaps my initial assessment was too harsh. ETA: On a 5/2016 revisit, neither kid liked it.

  • Shakshuka (Chakchouka)

    • Delys77 on July 02, 2014

      This was very easy to prepare and the sauce was delicious. The spice mix really elevates this from a simple tomato sauce to something just a little exotic. I cooked a bit longer than suggested fearing my eggs would be too runny and I should have followed the recommended time as my eggs were overdone. Still very tasty, but would have been better with a bit of a runnier yolk.

  • Ham, blue cheese, and pear quiche (Tarte salée au jambon, au bleu, et aux poires)

    • texannewyorker on October 01, 2015

      I would have given this 5 stars if not for the crust being very difficult to work with. It calls for one egg, and I needed two before the dough even had a prayer of coming together. I let it rest 1 hour, and then rolled it out. When I tried to transfer it to the baking pan, it tore so badly I had to gather it into a disc again and roll it out all over again. For whatever reason, the second time rolling it out was the charm. The filling is DELICIOUS. So thick and rich and French. I used crisped bacon instead of ham (personal preference). Also used gorgonzola because it's what I had on hand. A really incredible meal.

  • Butternut squash bread soup (Panade de butternut)

    • j_h on May 04, 2014

      Need to use high quality ingredients on this one, otherwise it's a bit bland. With good stuff though, it's great. Can use Jarlsberg, Gruyere, or fontina cheese instead of Comte. Can use dry Vermouth instead of white wine if you don't want to open a bottle. Recipe halves ok.

    • joanhuguet on January 24, 2015

      Incredibly delicious and warming - a more complex French onion soup. Leftovers would not do well, so I halved the recipe to feed two.

  • Chicken with mustard (Poulet à la moutarde)

    • Delys77 on June 02, 2014

      This is a very simple braise that yields an absolutely delicious sauce. The bacon, mustard, and cream along with the natural juices of the chicken make for a semi thick jus that beautifully enrobes the chicken. I would say the chicken needs about 18 minutes on medium low. Also, it might be worthwhile to pop the chicken under the broiler to re-crsip the skin.

    • DKennedy on June 23, 2014

      Page 167 A quintessential bistro dish. The bacon (1/2 package, cut into lardoons), mustard (I used 1/2 grainy, 1/2 smooth dijon), and cream (I used cream, not creme fraiche) thickens up beautifully. This dish comes together almost effortlessly though the resulting sauce would lead you to believe this had been stewing all day. I loved how the crisp skin that stuck to my pan became part of the sauce. Delay's suggestion to put the chicken under the broiler to re-crsip the skin is a good one.

    • chawkins on June 27, 2014

      A lovely dish that is easy to put together with simple ingredients. It did take some effort to pry the chicken off the pan when browning them because of the mustard marinade, but as pointed out by the previous reviewer, the stuck bits became part of the sauce. I used grainly mustard and heavy cream.

    • FJT on October 19, 2014

      Easy and full of flavour. I served this (as suggested in the recipe) with celeriac puree and this was a winning combination.

    • Astrid5555 on November 25, 2014

      Surprisingly, this recipe is on the quick side, but tastes as if the stew has been cooking for hours. Could not get enough of the sauce!

    • SACarlson on January 25, 2015

      I'm a sucker for the combination of chicken, creme fraiche and mustard! This recipe exceeded all expectations. Will definitely make it again. I agree with Astrid5555 that this tastes like it was slow-cooked, but was actually quite quick to make.

    • Zosia on March 18, 2015

      Unbelievable flavour from simple ingredients and surprisingly little time and effort. Following Delys77's recommendation, I popped the chicken under the broiler to re-crisp the skin just before serving. I used grainy mustard and cream for the sauce.

    • HerBoudoir on December 15, 2015

      A simple recipe worthy of the hype. I did go ahead and make fresh herb pasta as suggested because I was feeling ambitious; it was an excellent pairing. It would have also been wonderful over egg noodles, orzo, or cous cous, all of which would make this a weeknight meal. I used creme fraiche since I had it for another recipe this week; heavy cream or even sour cream would have worked just fine too.

    • imaluckyducky on July 29, 2016

      5/5 I don't think I've ever seen my family so readily eat dark chicken meat in their lives. Will make again!

    • stef on September 05, 2016

      Delicious. Hubby kept saying over and over how much he loved the sauce. Next time I will use my cast iron which is better seasoned than my all clad. Used thighs bone in

    • blintz on October 16, 2016

      A perfect recipe for company. We made it with bone-in thighs and served it with Ottolenghi's Sweet Corn Polenta from Plenty with the very last corn at the farmers' market. Made the recipe in the afternoon and then heated up the pan and added the creme fraiche, etc., to make the sauce right before serving a couple of hours later. Definitely improved by a few minutes under the broiler to crisp up the skin. Garnished with thyme branches instead of parsley.

    • TrishaCP on December 07, 2016

      This was incredible served with fresh cavatelli pasta. I took the advice of others and crisped the skin under the broiler. I also did find that the mustard really stuck to the pan, making it difficult to brown the chicken (I was using a Le Creuset braiser), but it was sufficient to create a perfect fond for the sauce. I used heavy cream.

    • bwhip on March 08, 2017

      Such great flavor. Pretty easy to put together. I also put the chicken under the broiler just before serving to crisp up the skin, which was an excellent suggestion.

  • Chicken lady chicken (Poulet crapaudine façon Catherine)

    • Delys77 on May 20, 2014

      Essentially a spatchcocked chicken which is weighted down while being browned on the burner before going into a hot oven. The marinade is excellent, if a touch loose, which means it is hard to get it under the skin and have it stay there. That said, if you use a large back you can rotate it and massage it in over a few days to really try and get it in there. In terms of cooking my bird was very well browned after 7 minutes, I could have actually pulled it at 6.5 minutes (the wings actually burnt a bit). The suggested 25 minutes in the oven was just right for my 3.5 lb bird. Overall the result is very good, with crispy browned skin and well flavoured meat. I would say that a touch more salt would be good. Perhaps it could be brined for a day then spatchcocked and marinated for a day.

    • mfto on September 16, 2014

      My husband couldn't praise this chicken enough. I bought a free range small chicken and butterflied it myself. Not a pretty job but after cooking, who cares. Serious Eats warns about being careful when browning breast down so I checked half way at 5 minutes and it wasn't brown but blackish. However, there was no smell of burning and it didn't taste burned. I used a 13 inch cast iron skillet and the chicken fit easily in it. The marinade is easy but one thing I would do differently next time is after making the salt/garlic paste in the plastic bag, I would add the mustard and squash it in the bag. Following David's ingredients listing, mustard is almost the last item and it is very difficult to get it to mix in all the liquid. I used Sriracha as listed but next time I will slightly increase until I get the heat right for us. Also very garlicky but we are garlic fans. The salt was right for us. 25 minutes in the oven was right. Meat was not dried out at all.

    • Bethcote on April 08, 2015

      Had the same issue as others with almost black breast from the inital browning after 4 mins. I think I had the cast iron pan too hot. I used a 11 inch pan for a 3.5 lb chicken and it worked fine. Since the breast got too brown at first I flipped it a bit more than the recipe called for but still worked out great, tasted wonderful and the 25 mins worked well in the oven. Will make again! Didn't have harissia on hand so used Bangkok seasoning from Prenezy's.

    • Rutabaga on September 07, 2015

      I was a bit disappointed with this bird, but perhaps that's because I didn't follow the instructions exactly as specified. Instead of marinating the chicken in a large plastic bag, I used a large bowl, and it seems the flavors just didn't really penetrate, even though it marinated for over 24 hours. It was juicy and tender, just not especiallly flavorful, and I agree that more salt would also help. Also, I used a sautee pan to brown and roast it, as I have no cast iron pan. The skin started to blacken right away after it hit the pan, but this didn't seem to be problematic, as it did not taste burnt - it just took some serious scrubbing muscle to clean the pan afterwards.

    • Zosia on September 25, 2015

      The chicken had wonderful flavour and was juicy and tender. Like the others, my bird browned/blackened rather quickly in the cast iron fry pan, not surprising given the sugar in the marinade, and my roasting time was a little longer since my chicken was 1.7kg, but the cooking method generally worked well and the seasoning was just right for family's tastes so I'll definitely make this again.

    • Barb_N on March 07, 2017

      The marinade was flavorful but it did not tenderize. I had a tough old bird- maybe due to the time of year and the free range life. I used half a preserved lemon instead of juice, remembering comments about more salt. I might try this again with a flabbier bird because my husband liked it a lot. I would just as soon stick with the Zuni Cafe's technique which has always resulted in meltingly tender meat.

  • Chicken in red wine sauce (Coq au vin)

    • FJT on February 01, 2015

      This was a big hit - I'll be making this again. The sauce tastes wonderful even before adding the cocoa, but the cocoa adds a real depth of flavour. It seemed a bit odd cooking the pearl onions separately and only adding them at the end, but that worked well too as they kept their own distinct flavour. Loved everything about this recipe!

  • Counterfeit duck confit (Faux confit de canard)

    • Zosia on November 18, 2016

      These were pretty amazing and very easy to make - fuss and mess-free. Lacking gin, I included a few crushed juniper berries in the spice rub.

    • e_ballad on November 18, 2016

      These are brilliant. Recipe can also be found at: http://www.npr.org/sections/thesalt/2015/08/02/428134024/counterfeit-duck-confit-all-of-the-flavor-without-the-labor

  • Pork and chard sausage (Caillettes)

    • Delys77 on June 13, 2014

      This comes together relatively easily and was different but quite tasty. I went with about half the amount of bacon and possibly slightly overprocessed the mixture but the flavours were good. The herbs and liver give it the flavour of pate, but the rest of the ingredients give it good substance. You definitely need a side or two as the portion is fairly small. Husband liked very much.

  • Caramel pork ribs (Travers de porc au caramel)

    • JoanN on June 06, 2014

      Wowie zowie these were good. Use baby backs. Consider cutting into 2- rather than 3- or 4-rib sections. One-and-a-half hours covered is enough. If pourable sauce wanted, for the accompanying rice for instance, pour off fat from Dutch oven, add a little water to what's left in the pan, bring to a boil, and strain.

    • BlytheSpirit on June 10, 2014

      This was a winner. I agree with the previous poster - about the timing, using baby back ribs and cutting the ribs into 2-rib sections. This was a tad on the sweet side for me. I used light soy sauce (it was what I had on hand) but I think dark soy would be saltier and work better as my final result was a little bit lacking in salt. I would definitely make these again with a few modifications for personal taste. Perhaps more vinegar.

    • stockholm28 on July 04, 2015

      These were good and I loved that this was basically a one pot dish. I agree with BlytheSpirit's recommendation to cut into 2 rib sections. I cooked for 1.5 hours covered and 30 minutes uncovered and they were pretty much falling off the bone. These were a bit sweeter than I care for and I like more spice. If I make them again, I might doctor up the sauce a little with some more harissa or red pepper.

  • Smoky barbecue-style pork (Porc fumé façon barbecue)

    • stockholm28 on March 20, 2015

      This was really quite good and the leftovers are great. The house smelled amazing while it was cooking. It is super easy ... just need to plan in advance so you can put the rub on the meat and let it sit overnight. I cooked it for 3 hours as he suggested, but next time I make it I might plan to cook it longer. I had a bone-in butt and it could have used a bit more time. It was delicious with cole slaw.

    • Zosia on July 07, 2015

      Really easy and flavourful with leftovers tasting even better next day. Like the previous reviewer, I had a bone-in pork butt. The 2kg roast needed 3-1/2 hours.

  • Belgian beef stew with beer and spice bread (Carbonade Flamande)

    • twoyolks on December 15, 2015

      There wasn't enough beef flavor in the sauce for my preference. There was also a weird bitter flavor (from the spice bread?) in the sauce.

  • Lamb shank tagine (Tagine de souris d'agneau)

    • vickster on August 03, 2014

      My husband came home with some lamb shanks he found on sale so I got to try the first recipe from this cookbook. We loved the dish. The flavors are great complements for the lamb, and it cooks down all stewy and delicious. I highly recommend!

    • FJT on October 19, 2014

      Lovely flavours and so easy to prepare. I made this a day ahead and stripped the meat from the bones before reheating to serve. I will definitely make this again.

    • RosieB on March 30, 2015

      I made this today and cooked it in the slow cooker for 9 hours. It was delicious and the meat fell off the bone.

    • bwehner on December 06, 2015

      This was so easy and delicious! Made it with the recommended couscous recipe. Perfect!

    • SilverSage on October 24, 2016

      This was great, but very rich. It was well served with the preserved lemon couscous to provide some needed brightness and acidity. I'll make it again.

  • Roast lamb with braised vegetables, salsa verde, and chickpea puffs (Epaule d'agneau aux legumes, sauce verte, et panisses)

    • Melanie on May 06, 2014

      I made a couple of changes - I only cooked the lamb and the braised vegetables, and served the vegetables as a side along with crunchy roast potatoes. The lamb took 30-45 minutes longer than indicated in the recipe and although it tasted nice, I think the flavour improved overnight. I liked the flavour that the white wine brought to the recipe. For the braised vegetables I used a mixture of carrots, turnips, parsnips and kohlrabi in addition to the peas. I thought this was a nice and simple preparation but agree that it needs the punchy flavour of the lamb or the suggested salsa to help liven it up a bit.

  • Steak with mustard butter and French fries (Steak frites au beurre de moutarde)

    • DKennedy on April 19, 2014

      Utterly delicious! Making this again tonight and noting my notes from the book - for the rub: grey salt, pepper, smoked paprika, mushroom powder, chipotle. Use grass fed butter.

    • stockholm28 on June 08, 2014

      i think that I would like the mustard butter better with something else (maybe pork). I thought it was just ok with steak. My steak was a Delmonico and I did grill it rather than cook it on the stove.

  • Scalloped potatoes with blue cheese and roasted garlic (Gratin de pommes de terre au bleu et à l'ail confit)

    • goodfruit on May 19, 2014

      Used less cream and more half n half and also halved the amount of blue cheese used and this turned out so creamy and delish! Will be making again. Thinking of adding bacon.

    • FJT on December 20, 2014

      So good! Very easy to make and packed with flavour. I used a bit less blue cheese than stated in the recipe because I thought it might be overpowering; I don't think I would add any more when I make it again.. A fantastic side dish for a steak dinner.

    • okmosa on January 07, 2017

      This dish probably came out as it was supposed to, but is pretty rich. I used 2 c. half and half with about 3/4 c. extra cream that was in the refrig and it was not soupy at all - perfect consistency, really. Our house loves blue cheese so I thought this would be killer at the table, but it wasn't any greater for us than a standard potato gratin. The roasted garlic was a great addition - I'll try this technique with my next gratin.

  • Butternut squash crumble (Crumble de butternut)

    • Rinshin on May 02, 2014

      Butternut is cut into about 3/4 inch size which is perfect size to brown and to taste each piece accented with thyme. Thyme is perfect accent to butternut. Two stages to making this recipe and the first stage is making of butternut and second stage is the crumble making. The crumble part did not work will for me. Maybe my egg was too big but the crumble mixture balled up into more or less pasty mess and did not have enough to cover the dish. I separated as much as I could, but the result was more like series of small dumplings after it was baked. We still liked the taste and texture of butternut though but will be experimenting more with the crumble part. Although sage is added to the crumble part, I could not discern much flavor of sage. I plan on increasing the amount of sage next time as well.

    • twoyolks on September 30, 2016

      This was very good. This brings out the savory side of the butternut squash well. The crumble worked fine for me (even though I was making a quarter recipe). I didn't have any sage so I just used more thyme in the crumble.

    • Frogcake on October 10, 2016

      Delicious and very simple to make. It's important to brown the squash well. We loved the fresh thyme on the pan roasted squash and onions. As well, the minced fresh sage in the crumble complimented the thyme. I forgot to add the egg in the crumble -I don't think I will add it next time I make this side dish as the crumble was easy to manage and savoury without it.

  • Mashed potatoes (Purée de PDT)

    • Astrid5555 on November 25, 2014

      Makes for very rich, but delicious mashed potatoes. Served as a side to the "Chicken with mustard".

  • Celery root puree (Purée de céleri-rave)

    • Delys77 on June 02, 2014

      A bit different from other renditions I have tried as there is a good deal more celery root than potato. the result is a bit darker in colour than usual, with a slightly less smooth more fibrous texture. That said the flavour is really nice and would go very well with any braised dish. I used the finest plate on my ricer and this worked well enough but I think the food processor would achieve a nicer texture. I used 1% milk which did separate a bit when simmering, that said, I actually didn't need any of the liquid in my puree so the separation made no difference.

  • French fries (Frites)

    • joanhuguet on January 24, 2015

      This recipe does create crisp oven fries, but you'd never mistake them for the real thing.

  • Potatoes cooked in duck fat (Pommes de terre sautées à la graisse de canard)

    • twoyolks on January 04, 2015

      The potatoes were nicely flavored but never became crispy and had a tendency to stick to the bottom of the pan. I'd consider using non-stick cookware in the future and a higher heat.

  • Green beans with snail butter (Haricots verts au beurre d'escargot)

    • joanhuguet on January 24, 2015

      A delicious and easy way to dress up steamed green beans.

    • RosieB on March 26, 2017

      Now our favourite way to cook green beans.

  • Dukkah-roasted cauliflower (Chou-fleur rôti au dukkah)

    • Zosia on May 03, 2014

      Delicious! (I definitely had an "Oh my God!" moment). The only thing I would caution against is the seasoning - the dukkah contains salt and pepper so you want to use these (especially salt) sparingly on the cauliflower at the start of roasting.

    • Rinshin on May 26, 2014

      This was good. It would be an easy recipe to pull off with already made dukkah. Rate this about B range. Coming from Asian background, I would have liked it more with maybe a splash of good quality vinegar. I really like the dukkah and looking forward to using it with other foods.

  • Roasted root vegetables (Légumes racines rôtis au four)

    • twoyolks on January 22, 2015

      This is very simple, easy, and quite tasty. I was surprised by how much I liked the roasted beets in the mix. I would probably use potatoes over sweet potatoes in the future. The sweetness of the sweet potatoes didn't mesh with the other vegetables well. Also, the serving size could be considered a suggestion: 3 adults and 1 young child ate an entire recipe.

  • French lentil salad with goat cheese and walnuts (Salade de lentilles au chèvre et aux noix)

    • jhappel on May 05, 2014

      Made this ahead and will leave cheese in fridge for serving. Terrific dish.

    • stockholm28 on July 07, 2015

      Good dish and I like that he adds the vegetables part way through cooking the lentils to the same pot. It makes for easy clean up. I thought this was better on day two.

  • Lemon-pistachio Israeli couscous (Couscous Israélien au citron et aux pistaches)

    • Zosia on June 07, 2014

      Easy to make salad with vibrant flavours that improve over time. I used olive oil instead of butter and held off on the salt, adding it at the end to taste. Delicious warm or at room temperature.

    • Barb_N on January 15, 2015

      I made this with pine nuts, toasted a bit in the oven. Kept waiting for instructions to make a vinaigrette but this was perfect as is. Served it with Citrus roasted chicken, from The Kitchn, not yet indexed- thin slices of blood oranges, lemon etc with chicken pieces brushed with a glaze of olive oil, pomegranate molasses and allspice. The caption on the Kitchn "A famous painting or tonight's dinner?" is what caught my eye; the flavor will keep me coming back!

    • bwehner on December 06, 2015

      I didn't think of this as a salad at all. Made it with the recommended lamb shanks. Delicious & easy!

    • SilverSage on October 24, 2016

      I didn't have pistachios or parsley, so I used toasted pine nuts and cilantro. We loved it as a side dish to his lamb shanks tagine. The preserved lemon provided the acid to offset the sweet apricots and spices in the tagine. Great combo!

    • okmosa on March 19, 2017

      1. I did not have package directions for the couscous - they took about 10 mins in boiling water. 2. I forgot to salt the boiling water but did put the salt in the salad as directed. Overall I thought the salad was a little too salty, so next time I will salt the water and put less salt in the salad. 3. I used toasted pumpkin seeds instead of pistachios-just fine. 4. The salad was good and easy and quick. Butter instead of olive oil is a nice change.

  • Multigrain bread (Pain aux céréales)

    • Melanie on May 06, 2014

      I used a small amount of sourdough starter to replace the starter that gets made one day early. My sourdough starter is struggling and I found that adding the extra dry yeast required in this recipe helped to boost the rising activity. Flexible recipe - I've substituted rye for part of the white flour and used a different mix of seeds with great results. Keen to keep experimenting with this one.

  • Panisse puffs (Panisses soufflées)

    • Zosia on March 16, 2015

      With the appearance and texture of a popover and the flavour of socca, these were delicious. They baked up beautifully in a regular oiled muffin tin filled about halfway with batter in 30 minutes in my oven. Mine did look a little different from the book photo in that they had a flaky exterior which was quite wonderful. Note that if buttering the pan, you should use clarifed - mentioned in the head notes but not addressed in either the ingredient list or recipe instructions.

    • stockholm28 on March 21, 2015

      These are Very easy (you whiz everything up in a blender) and quite tasty; however, I made these in a muffin tin (rather than popover) and mine barely puffed. They were still good.

    • twoyolks on January 31, 2017

      These puffed well but I felt that the cumin flavor was too strong.

  • Coffee crème brûlée (Crème brûlée au café)

    • joyofcooking1931 on December 14, 2014

      Excellent! Subtly coffee flavored and not too sweet. I will absolutely make these again.

  • Spiced speculoos flan (Crème caramel à la pâte de spéculoos)

    • stockholm28 on April 12, 2014

      I've used speculoos paste in ice cream, but thought it was just average in the flan. I did like the five spice powder in the caramel. Although I probably won't make this again, I will use the simple technique of mixing the flan in a blender and also covering with aluminum foil while baking in the future. The flans were perfectly set.

  • Salted butter caramel-chocolate mousse (Mousse au chocolat au caramel au beurre salé)

    • FJT on December 19, 2014

      I've only just made these for a birthday dinner tomorrow - just licking the bowl and spoon were enough to tell me that this recipe is awesome. Can't wait for the party!

  • Individual chocolate cakes with dulce de leche and fleur de sel (Mini gâteaux au chocolat avec un coeur de confiture de lait et fleur de sel)

    • MiChal.626 on February 27, 2015

      Very good but VERY rich.

    • bwehner on December 24, 2015

      Wow! Delicious & easy

  • Buckwheat madeleines (Madeleines au sarrasin)

    • Zosia on April 28, 2014

      These were tender little cakes with a pleasant, nutty flavour. The batter came together quickly and required no rest period as madeleine batters often do, and even though I had to bake in 2 batches, they were done in less than 30 minutes. The most time consuming part was browning the butter, a step you don't want to skip since these little cakes owe most of their flavour to this ingredient. I thought they were a little too sweet - no one agreed!

    • bwehner on December 31, 2015

      I agree with Zosia's note. Delicious & not difficult. As per instructions do not over fill. I used a generous teaspoon for each of my forms. When I used more, they became too heavy.

  • Madeleines

    • joanhuguet on January 24, 2015

      I have searched for a madeleine recipe for years, but invariably find them too sweet. This one is perfect! They really do have to be eaten immediately, though.

  • Chocolate-dulce de leche tart (Tarte au chocolat et confiture de lait)

    • Zosia on June 16, 2014

      Made for Father's Day, this was a huge hit. The chocolate filling was creamy and silky in texture, and overall, the tart was intensely chocolatey and not overly sweet. I did have a few issues while making it. I weighed my flour and cocoa powder but found the crust to be quite dry and crumbly even after baking...a little water might have helped me out this time but perhaps a little less of my high protein Canadian flour is the better route to take. Also, the filling was still completely liquid after the allotted baking time so I baked an additional 10 minutes until the edge started to set before turning off the heat. It was still very loose when I took it from the oven but refrigeration changed all of that. I'm not sure it needed the extra baking time, but it certainly didn't hurt the texture. I used semi-sweet chocolate (55% cacao).

    • elizabethzvolpe on November 04, 2014

      All-around crowd-pleaser, especially for chocolate lovers. Incredibly indulgent and decadent. http://www.thekitchenchronicles.com/2014/08/18/chocolate-dulce-de-leche-tart/

  • Honey-spice bread (Pain d'épices)

    • Melanie on May 06, 2014

      I agree that the finished bread improves with time - the flavour is much better on day 2. My only issue with this recipe was my inability to get all of the lumps out of the batter. I think the key lump causing step was adding the flour to the hot mixture - I spent a bit of time trying to remove the lumps but didn't have much success, which created a lumpy / speckled cake interior. Spend extra time trying to whisk / beat the lumps out.

    • twoyolks on December 12, 2015

      This is a highly spiced and dense bread. I suspect it's a bit of an acquired taste but it was too dry and spiced for my taste.

  • Harissa

    • twoyolks on August 07, 2014

      I made this with a combination of ancho and guajillo chiles and hot smoked paprika and the end result was not particularly spicy.

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Reviews about this book

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    The 2015 Piglet Tournament of Cookbooks winner vs. Nicolaus Balla & Cortney Burns' Bar Tartine

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  • Serious Eats

    ...it was clear to me that Lebovitz took great care to work out all the kinks in each dish. The recipes simply worked. On the other hand, he also has a sense of levity in his style...

    Full review
  • Food52

    Q & A with author David Lebovitz

    Full review
  • Fine Cooking

    Lebovitz's candid stories about the (many) ups and (few) downs of living and cooking in France are eye-opening and often hilarious. Evocative photos offer a glimpse of contemporary Parisian life...

    Full review
  • Vogue

    Spring's best books: ...captures the daily flavors and textures of his adopted Paris life, from market shopping to l’heure de l’apéro—all in a non-cloying prose style all too rare in the blogosphere.

    Full review
  • Saveur.com

    ... an especially personal work, with eclectic recipes unified by Lebovitz’s musings on the pleasures and quirks of living, cooking, and eating in Paris...an irresistible invitation to keep cooking.

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Reviews about Recipes in this Book

  • ISBN 10 1607742675
  • ISBN 13 9781607742678
  • Linked ISBNs
  • Published Apr 08 2014
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way modern Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.

It’s been ten years since 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.

Read David’s fascinating post about the creation of the book on his blog



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