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The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious -- And Perplexing -- Cityby David Lebovitz
Synopses & ReviewsPlease note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the 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.
"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
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.
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.
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