The Sweet Life in Paris

Zusatztext “David Lebovitz is the greatest thing to happen to dessert since the spoon! but this time he shows that beyond his artful nose and flawless taste! he also has a keen reporter’s eye. If Paris intrigues! excites! or merely interests you! read this book.” —Mort Rosenblum! author of The Secret Life of the Seine ! A Goose in Toulouse ! Olives ! and Chocolate: A Bittersweet Story of Dark and Light “Cooks aren’t usually such good writers—so funny! skeptical! and observant. He’s a wonderful one. Also! I’m a fervent fan of his ice-cream book! so I can’t wait to cook my way through his other recipes.”  —Diane Johnson! author of Le Divorce Informationen zum Autor DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Berkeley's Chez Panisse until he left the restaurant business in 1999 to write books. He is the author of six books, including  My Paris Kitchen, The Perfect Scoop,  and  The Sweet Life in Paris . David has been featured in  Bon Appétit ,  Food & Wine ,  Cook's Illustrated , the  Los Angeles Times ,  Saveur ,  Travel + Leisure , the  New York Times , and more. He moved to Paris in 2004 and turned davidlebovitz.com into one of the first phenomenally popular food and living blogs. Klappentext From the New York Times bestselling author of My Paris Kitchen and L'Appart, a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections. Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city and after a nearly two-decade career as a pastry chef and cookbook author, he finally moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood. But he soon discovered it's a different world en France. From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with-and even understand-this glorious, yet sometimes maddening, city. When did he realize he had morphed into un vrai parisien? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything. Once you stop laughing, the more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar-Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha-Crème Fraîche Cake, will have you running to the kitchen for your own taste of Parisian living.INTRODUCTION I distinctly remember the exact moment when I became Parisian. It wasn’t the moment when I found myself seriously considering buying dress socks with goofy cartoon characters on them. Nor was it the time I went to my bank with €135 in hand to make a payment for €134, and thought it completely normal when the teller told me that the bank didn’t have any change that day. And I’m sure it wasn’t when I ran into the fiftysomething receptionist from my doctor’s office sunbathing topless by the Seine, à la française, and I didn’t avert my eyes (much as I wanted to). It wasn’t when my shoulder bag caught the sweater of a young boy in La Maison...

Product details

• Authors: David Lebovitz
• Publisher: Crown Publishing Group
• Languages: English
• Product format: Paperback
• Released: 01.03.2011
• EAN: 9780767928892
• ISBN: 978-0-7679-2889-2
• No. of pages: 282
• Dimensions: 131 mm x 202 mm x 15 mm
• Subject: Travel > Hotel and restaurant guides