Mon 4 Apr 2011
About a year and a half ago, the Washington Post’s Joe Yonan wrote a profile of a former Chez Panisse pastry chef who dropped everything and moved to Paris in 2002. We loved it, and it led us to David Lebovitz’s blog, twitter feed and dessert books. When we broke out our ice cream maker that season, one of the recipes we tried was Lebovitz’s salty-sweet combination of Roquefort and honey – and the results were an unqualified success.
One of our dreams is to experience the sights and sounds (and smells and tastes) of the City of Lights via an extended stay. Call it a crush – we’re enamored of what could be. Now that Lebovitz has been in Paris for almost a decade, his relationship with the city is more like a tried and true marriage. He can see the flaws of his adopted home, but he also appreciates it in ways that tourists never can.
We added his memoir, The Sweet Life in Paris, to our holiday wish list in 2009 and flew through it upon receipt. Lebovitz’s dry humor makes for easy reading, and the anecdotes in the book provide a glimpse into the reality of Parisian life from an ex-pat perspective, from the painful to the sublime. The Sweet Life in Paris is subtitled “Delicious Adventures in the World’s Most Glorious – and Perplexing – City,” and that should give you an idea of Lebovitz’s loving tone. And the recipes he shares throughout are likely to have you storing your copy with your cookbooks for easy access.
Now Broadway Books has come out with a paperback edition, and we’re proud to be able to offer three copies of The Sweet Life in Paris to our readers. Whether you’ve never read the book, borrowed it and then grudgingly gave it back, or wore through your first copy from frequent use, all you need to do is leave a comment at the end of this post. We’ll choose three winners at random, but you know we love to ask you to be creative with your contest entries. In honor of David Lebovitz’s prolific tweeting and tasty desserts, give us your best 140-character, Parisian-inspired recipe.
An example: “Combine 1 egg yolk, 1 tsp H2O, 1 tsp lemon juice & 1/2 tsp salt. Whisk in 1 cup oil. Take your time!” Et voila – mayonnaise.
We’ll still consider comments that don’t include a recipe, but we’re eager to see what you can come up with!