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The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious--And Perplexing--City

The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious--And Perplexing--City Cover

ISBN13: 9780767928885
ISBN10: 0767928881
All Product Details

 

Synopses & Reviews

Publisher Comments:

Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he 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.

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 readers running to the kitchen once they stop laughing.

The Sweet Life in Paris is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.

Synopsis:

Lebovitz, a pastry chef and cookbook author, always dreamed about living in Paris. This collection of recipes and observations is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.

Synopsis:

In thirteen essays (a bakerand#39;s dozen) covering distinctive dishes from a cross-section of New York Cityand#39;s cultural makeup, veteran food journalist Robert Sietsema explores how foods from around the world arrived, commingled, and became part of the cityandrsquo;s culinary identity. Sietsema writes from personal experience as a restaurant critic eating in thousands of restaurants across five boroughs (and New Jersey) over the span of multiple decades; each chapter ends with a recipe.

Synopsis:

Join New York Cityandrsquo;s most intrepid eaterandmdash;Robert Sietsema, pioneer of outer-boroughs diningandmdash;in an urban adventure like none other. Through essays on the cityandrsquo;s defining dishes, some familiar, others obscure, Robert paints a portrait of New Yorkandrsquo;s food landscape past and present, and shares a life spent uncovering the delicious foods of the five boroughs.

and#160;

Gobble up a century of New York pizza, from the coal-fired pies of a thriving Little Italy to the slice joints of a burgeoning rock andrsquo;nandrsquo; roll East Village. Discover Katzandrsquo;s Delicatessen as Robert did, on a foray into the hardscrabble Lower East Side of the 1970s. Take Robertandrsquo;s hand and heandrsquo;ll bring you through the Mexican taquerias of Bushwickandmdash;with their papalo leaves and piled-high sandwichesandmdash;then visit the underground Senegalese dining scene hidden in plain sight in 1990s Times Square. See the evolution of New York fried chicken from Harlemandrsquo;s spare, ancient style to the battered-and-brined birds of hipster Brooklyn. Hunt with Robert for Hangtown fry and a vanishing Chinese-American cuisine, and follow him as he ferrets out the cityandrsquo;s most elusive foods, including the Ecuadorian guinea pig.and#160;

Synopsis:

A New York food criticandrsquo;s foray through the iconic dishes that define the city, with a recipe for each

Fried chicken in Harlem. Pizza in Coney Island. Venturing to out-of-the-way neighborhoods in search of great food has blossomed into a cultural phenomenon, drawing thousands of New York locals and tourists alike. But Robert Sietsema was the original outer-borough food explorer,and#160;and heand#160;inspired a generation of food lovers to sample ethnic dishes and other cheap eats across the cityandrsquo;s five boroughs over his 20 years as restaurant critic at The Village Voice.

New York in a Dozen Dishes distills Sietsemaandrsquo;s 40 years of eating across the city into a set of essays on dishes from a cross-section of the cityandrsquo;s international culinary landscape: a portrait of modern New York through its food. Written with Sietsemaandrsquo;s characteristic charm, chapters cover the evolution of fried chicken from women-run cafes in Harlem to hipster joints in Williamsburg, the history of New Yorkandndash;style pizza, and egg fu yung and the endangered andldquo;American Chineseandrdquo; cuisine. Each chapter ends with a recipe.

About the Author

David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

An Avid Reader, October 22, 2014 (view all comments by An Avid Reader)
A trusted guide to many things French--from pate to chocolate mousse. David Lebovitz writes wonderful stories that get the juices flowing and make you homesick for Paris, even if you've never been there. His recipes are easy to follow, user-friendly, and bound to succeed. Emphasis is on desserts, but there are appetizers, salads, and main dishes as well. Delicious book!
Was this comment helpful? | Yes | No

Product Details

ISBN:
9780767928885
Publisher:
Houghton Mifflin Harcourt
Subject:
Cookery, french
Author:
Lebovitz, David
Author:
Sietsema, Robert
Subject:
Gastronomy
Subject:
General
Subject:
Essays & Travelogues
Subject:
Europe - France
Subject:
Restaurants
Subject:
Americans -- France.
Subject:
History
Edition Description:
Cloth
Publication Date:
20150519
Binding:
Electronic book text in proprietary or open standard format
Grade Level:
General/trade
Language:
English
Illustrations:
2/c
Pages:
304
Dimensions:
8 x 5.31 in 1 lb

Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Travel » Travel Writing » France

The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious--And Perplexing--City
0 stars - 0 reviews
$ In Stock
Product details 304 pages Broadway Books - English 9780767928885 Reviews:
"Synopsis" by , Lebovitz, a pastry chef and cookbook author, always dreamed about living in Paris. This collection of recipes and observations is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.
"Synopsis" by ,
In thirteen essays (a bakerand#39;s dozen) covering distinctive dishes from a cross-section of New York Cityand#39;s cultural makeup, veteran food journalist Robert Sietsema explores how foods from around the world arrived, commingled, and became part of the cityandrsquo;s culinary identity. Sietsema writes from personal experience as a restaurant critic eating in thousands of restaurants across five boroughs (and New Jersey) over the span of multiple decades; each chapter ends with a recipe.
"Synopsis" by ,
Join New York Cityandrsquo;s most intrepid eaterandmdash;Robert Sietsema, pioneer of outer-boroughs diningandmdash;in an urban adventure like none other. Through essays on the cityandrsquo;s defining dishes, some familiar, others obscure, Robert paints a portrait of New Yorkandrsquo;s food landscape past and present, and shares a life spent uncovering the delicious foods of the five boroughs.

and#160;

Gobble up a century of New York pizza, from the coal-fired pies of a thriving Little Italy to the slice joints of a burgeoning rock andrsquo;nandrsquo; roll East Village. Discover Katzandrsquo;s Delicatessen as Robert did, on a foray into the hardscrabble Lower East Side of the 1970s. Take Robertandrsquo;s hand and heandrsquo;ll bring you through the Mexican taquerias of Bushwickandmdash;with their papalo leaves and piled-high sandwichesandmdash;then visit the underground Senegalese dining scene hidden in plain sight in 1990s Times Square. See the evolution of New York fried chicken from Harlemandrsquo;s spare, ancient style to the battered-and-brined birds of hipster Brooklyn. Hunt with Robert for Hangtown fry and a vanishing Chinese-American cuisine, and follow him as he ferrets out the cityandrsquo;s most elusive foods, including the Ecuadorian guinea pig.and#160;

"Synopsis" by ,
A New York food criticandrsquo;s foray through the iconic dishes that define the city, with a recipe for each

Fried chicken in Harlem. Pizza in Coney Island. Venturing to out-of-the-way neighborhoods in search of great food has blossomed into a cultural phenomenon, drawing thousands of New York locals and tourists alike. But Robert Sietsema was the original outer-borough food explorer,and#160;and heand#160;inspired a generation of food lovers to sample ethnic dishes and other cheap eats across the cityandrsquo;s five boroughs over his 20 years as restaurant critic at The Village Voice.

New York in a Dozen Dishes distills Sietsemaandrsquo;s 40 years of eating across the city into a set of essays on dishes from a cross-section of the cityandrsquo;s international culinary landscape: a portrait of modern New York through its food. Written with Sietsemaandrsquo;s characteristic charm, chapters cover the evolution of fried chicken from women-run cafes in Harlem to hipster joints in Williamsburg, the history of New Yorkandndash;style pizza, and egg fu yung and the endangered andldquo;American Chineseandrdquo; cuisine. Each chapter ends with a recipe.

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