I had so much fun reading this cookbook/memoir over the past week. I didn't hurry, just enjoyed the recipes, the little stories, and the vibrant pictures that David Lebovitz included.

I will say that I found the recipes intriguing and thought everything sounded great. I am now addicted to salted butter and found out things that I never knew before regarding duck fat. Also I now want to buy all the duck fat and make it with potatoes. Mmmmmm.

I would say that I wish that we had more stories included. The recipes are great, but the book comes alive for me when Mr. Lebovitz gives readers an intimate look at his life in Paris. Whether it is finding out where to get kale or how to purchase cheeses, he makes everything seem like a fun adventure.

One warning. Do not read this book if you are even a little bit hungry. ( )

I read this for the essays rather than the recipes (recipe books do not work well on kindles) - More inspiration to go back to Paris! ( )

This took me about 20 pages or so to get into, and then it clicked. I realized it was a lot like Peter Mayle's wonderful A Year in Provence: personal experiences (often humorous) describing the French culture from an outsider's perspective, and with recipes! In this case author David Lebovitz is an American so I could easily identify with his observations. A former SF Bay Area resident and experienced chef including many years at Chez Panisse, Lebovitz had lived in Paris for more than 10 years when he decided to write this book. Most of the recipes, while classically French, have been adjusted by Lebovitz for an American reader/cook. In addition to recipes, with wit and humor he discusses how the French shop, French food preferences and quirks, and sources of where to purchase various items (cookware, spices, food items). Even if you have no intention of cooking the next time you visit Paris, after reading this book you will appreciate knowing more about the French and their food culture. And when you do visit, you may find yourself tracking down some of the shops Lebovitz praises - those that sell chocolate, pastries, breads, and more. And in the meantime, you can use these recipes to recreate some of the dishes found in France. ( )

You should be able to read a good cookbook like you would read a good novel. And this is a very good cookbook, David Lebovitz not only hands down great recipes, but he also hands down great stories about food markets, Parisian kitchens, and a mini history of French cuisine along with them. I read this while on vacation in Paris so it enhanced the enjoyment of my trip and what I ate while I was there. ( )

I am a big fan of cookbooks, well…all books actually, but cookbooks are always in my top five on my reading list. Picking up a cookbook I can happily sit and skim over the recipes and photos, enjoying the occasional personal remark introducing a particular recipe.

My Paris Kitchen is in a special category. It’s not just a compendium of recipes and photos, it’s a story line about where to shop in Paris, narratives of merchants and the conversations they have with their customers. It’s a memoir of cooking, shopping and living in Paris. The book is filled with colorful photographs of the city and of course, the yummy dishes Lebovitz prepared.

Like many of Lebovitz’s fans I follow him on Twitter and read his blog. He was quite kind in taking the time to respond to a comment to me on Twitter. A photo with a batch of lovely Madelines was posted and I remarked that I was disappointed mine came out burnt on the edges. He let me know Madelines aren’t always an easy concoction and answered a question. That was quite nice as I imagine he is inundated with requests and comments.

If you are a Francophile or you love David Lebovitz or you just enjoy looking through an excellent cookbook, this book won’t disappoint.

The first recipe I tried from this book was the eggplant caviar. We were having grilled lamb so eggplant was a natural as a side dip.

Prepare a cookie sheet by covering with a piece of parchment paper, lightly oil with olive oil and liberally salt the oiled paper.

Take a globe eggplant puncture the skin all over. Now roast the whole uncut eggplant over direct flame for about 5 minutes. The longer you keep it over a flame the smokier your end result will be.

Cut the ends off the eggplant and place on a cookie sheet, cut side down into the oil.
Roast at 375 F for 30 to 40 minutes, until eggplant is soft.

Scrape eggplant pulp out of skin and place in a food processor. Add a ½ tablespoon olive oil, 2 tablespoons fresh lemon, salt and pepper, smoked paprika and a few garlic cloves. Pulse until almost smooth. I added a bit too much lemon and so my mixture was smoother than called for. But it was good! ( )