Notes about Recipes in this book

• Chocolate chip cream puffs (Chouquettes)

  • fprincess on December 20, 2011

    These are great but honestly I prefer them better without the chocolate chips. The chocolate chips can burn easily if you are not careful. Make sure to dry the dough before adding the eggs; otherwise the dough will be too runny (I made that mistake once when I was not paying attention).

  • fprincess on December 20, 2011

    Pictures in my eGullet post here: http://egullet.org/p1853322

• Chocolate spice bread

  • fprincess on October 02, 2011

    A nice twist on pain d'epices (French gingerbread). It came out a little dry. I will cook it 25 min instead of 30 min next time.

  • fprincess on October 03, 2011

    eGullet post and picture http://egullet.org/p1840928

• Individual chocolate almond cakes

  • fprincess on April 13, 2011

    Prep time 10 min, plus 15 min in the oven. Very nice little cakes ready in very little time. Delicious and not too dense (sometimes a problem with financiers).

  • fprincess on March 15, 2018

    I still love this recipe! Picture & notes here: https://forums.egullet.org/topic/136600-baking-etc-with-david-lebovitzs-ready-for-dessert/?do=findComment&comment=2145454

• Spiced nut mix

  • Kjohns101 on March 14, 2021

    I love this recipe especially around Christmas for having a bowl of munchies around when friends stop by. Won’t it be nice when friends can stop by!! On David Lebovitz’s blog, he suggests the following changes: 3/4 t of cayenne instead of chili, 1 and 1/2 T maple syrup instead of 2T, no chocolate. I like it with these changes.

  • Kjohns101 on March 14, 2021

    It’s on p. 200

  • Kinhawaii on March 24, 2019

    Love this, one of my favorite mixes, I like it better with fewer pretzels.

  • Christinalego on May 26, 2020

    Could not find this recipe in this book.

• Chicken tagine with apricots and almonds

  • EdM on March 12, 2019

    Use real stock, for sauce thickening. I used 8 thighs - left skin on for flavor - worked fine. Cooked 1 hr in oven, then gave them a quick broil to crisp skin while sauce boiled down. Added green olives (Castelvetrano), pitted, when boiling sauce down. Use good ripe dried apricots, such as Blenheims. Made day ahead, then reheated and added almonds and apricots before serving. (Pair with Riesling Kabinett.)

  • FJT on November 24, 2016

    Fantastic flavour for minimum effort. I didn't even buy and joint a chicken, just used a pack of 10 skinless, boneless chicken thighs. It didn't even take long to make and it's perfect for making a day ahead and reheating. Everyone loved it!

  • Melanie on May 17, 2015

    Delicious! A good one to make for company as it can cook away in the oven until it is ready to serve - I let it spend twice as long in the oven as the recipe suggested and skipped the step of reducing the sauce when ready to serve. I loved that the apricots were plumped separately before adding to the dish, which helped them retain their identity compared to other similar preparations. Substituted parsley for the coriander and skipped the almonds as I served it with couscous (with added almonds, barberries and currants), Ottolenghi's spicy carrot salad and Ottolenghi's roasted cauliflower and hazelnut salad (both from Jerusalem). Fantastic dinner spread due to the mix of flavours and all easy to prep in advance.

• Breton buckwheat cake with fleur de sel

  • Melanie on July 11, 2014

    An easy and delicious cake which I served with whipped cream. I made this in a tart tin which was perfect - cake is quite flat and almost crumbly in texture. Although simple and fairly mellow, the flavours (cinnamon, rum - I used spiced, vanilla and buckwheat) make it quite different.

  • stockholm28 on December 29, 2014

    This cake is really interesting in a good way. I love simple cakes that aren't overly sweet. The rum, vanilla, and cinnamon are almost floral in combination with the buckwheat.

  • Etrnalhope on February 03, 2021

    Made this with dairy-free butter, coarse Himalayan salt, and gold rum. Lovely as others described!

• Warm goat cheese salad

  • stef on May 26, 2017

    This made a very nice lunch with baguette and white wine

  • ricki on November 27, 2018

    Simple and perfect, with Rondelaine ewe's milk cheese to substitute for the goat.

• Fig-olive tapenade

  • Frogcake on July 03, 2018

    So good! I’m in my Provence kitchen making this stuff with open access to black olives from Provence. It does not get any better than this.

• Espresso-caramel ice cream

  • bwhip on January 11, 2018

    Really tasty, with a nice, creamy consistency. Flavor reminds me of those Coffee Nips candies I used to like as a kid.

• Dulce de leche brownies

  • Kinhawaii on March 24, 2019

    I prefer his other dulce de leche recipes. I love his tart & cheescake but I feel like the dulce was overwhelmed by the brownie.

• Food52 by Jennifer Steinhauer

  The 2010 Piglet Tournament of Cookbooks vs. Giulia Melucci's I Love, I Lost, I Made Spaghetti

  Full review