New On Our Shelves:

paris

My Paris Kitchen: Recipes and Stories by David Lebovitz

It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.
In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake…and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

chocolate_cakes

Recipe: Individual Chocolate Cakes with Dulce de Leche and Fleur de Sel

  • 8 tablespoons (4 ounces/115g) unsalted butter, cubed
  • 2tablespoons unsweetened cocoa powder, plus more for the ramekins
  • 6 generous tablespoons dulce de leche (see note)
  • 1 scant teaspoon flaky sea salt, preferably fleur de sel
  • 8ounces (225g) bittersweet or semisweet chocolate, chopped
  • 6tablespoons (90g) packed light brown sugar
  • 4 large eggs

 

  1. Preheat the oven to 400ºF (200ºC).
  2. Butter six ramekins or custard cups. Dust each with cocoa powder and tap out any excess. Put a heaping tablespoon of dulce de leche in each cup, then divide the flaky salt among them by sprinkling it over the dulce de leche. Put the custard cups on a baking sheet.
  3. In a bowl set over a pan of simmering water, melt the chocolate with the butter, stirring until smooth. Remove from the heat and stir in the cocoa powder and the brown sugar. Mix in the eggs, one at a time.
  4. Divide the chocolate mixture among the custard cups and bake for 15 minutes, or until the sides are firm but the center is still shiny and quite jiggly. Let the cakes cool for at least 5 minutes before serving.
Advertisements

About Graves Library

I am a public library located in southern Maine. I am open 42 hours per week and serve over 6,000 patrons. The Library collaborates with others to meet the needs of the entire community for education, information, recreation, and communication. Residents of the towns of Kennebunkport, Kennebunk, Cape Porpoise, Wells, or Arundel, Maine (including general area) are welcome to a free Library Card. Non-Residents are also welcome to a temporary card for a fee of $20.00 (deposit). At the end of the stay, the non-resident may request their deposit be returned as long as the account is clear of any fines and all materials have been safely returned to the Library.
This entry was posted in New in Non-Fiction, New on Our Shelves, On Our Shelves, Recipes, Recipes - On our Shelf. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s