This is one of those books that takes you on a journey, in the kitchen and in the heart. David moved to Paris from the U.S. and brings us along for the ride. He shares his observations, learnings, and fascinations while educating us on wonderful cooking techniques and traditions.
I’m not sure what’s more delicious . . . the recipes or his writing. My only advice? When you make the dishes in this book, I encourage you to share them with your favorite people. It will make them feel special and spoiled!
Salted Olive Crisps with Black Olive Tapenade
A good sharp bread knife is required for this crisp recipe. Aren’t they such beautiful crackers? Perfect for wowing your guests. I would love to play with a variety of ingredients while using the same technique.
Eggplant Caviar (left) and Green Olive, Basil & Almond Tapenade (bottom right)
I have a confession. I’m not the biggest fan of olives, but I’m making every effort to keep trying them and acquainting myself with their various flavors and textures. David’s green olive, basil, and almond tapenade totally knocked my socks off. I couldn’t get enough of it. So good!
A most wonderful “My Paris Kitchen” buffet.
Dukkah-Roasted Cauliflower (left) and Grated Carrot Salad (top right)
Dukkah is a spiced nut mixture—originating from Egypt—that is a staple in David’s pantry. The spices are toasted to showcase their various aromas. Don’t have any hazelnuts on hand? Swap in toasted almonds, peanuts, or cashews.
Wheat Berry Salad with Radicchio, Root Vegetable, and Pomegranate
A super bright and tart salad with the most lovely variety of colors and textures.
Leeks with Mustard-Bacon Vinaigrette
The mustard-bacon vinaigrette is pure magic. I’d put the $h!t on everything! Ooooh, perhaps I’ll assemble a salad niçoise platter with this as the dressing!?
Almond Cakes with Browned Butter
Browning butter is a simple technique that creates a powerful impact on any recipe. Even the name makes any dish sound yummier. These cakes are a crowd-pleaser, hands down. Definitely serve with coffee and/or tea.