What a thoroughly delightful book to read. The book is divided into four sections. The first three sections are: Introduction (worth reading on its own for this history of Lebovitz's background and move to Paris), Ingredients (where he provides a thorough discussion of what he considers the major food items most kitchens should possess - and how to buy the best examples of each food!), and Equipment (outlining most of the standard items one would expect to find in a kitchen, along with a few things I had not considered - such as a mortar and pestle).
The rest of the book contains 100 recipes divided by type: Appetizers, First Courses, Main Courses, Sides, Desserts, and Pantry. Amid the recipes the reader will find one-page interjections where the author discusses a few of his kitchen ideas. In the Appetizer section (for example) there is a page titled "Man versus Machine" where the author does a comparison of his Cuisinart with the mortar and pestle. While he...
I have relied on David's blog for recipes and restaurant recommendations. I have owned a series of his cookbooks, mostly the dessert ones. This book is his magnum opus. it is warm, comforting, and full of soul. And extremely delicious details as to how to simply make stunning food. I don't write many reviews. But I simply had to say something about this. It's extraordinary.
Don't miss out on this fabulous cookbook by David Lebovitz, his writing is terrific as he shares his stories and experiences as an ex-pat in Paris & it has some great photography too making it a great gift for the cook on your list! 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!
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