Good Food
Parisian Culinary Adventures
David Lebovitz was a pastry chef at Chez Panisse for 13 years before he moved to Paris. He's written several books, most of them focused on decadent pastries that he first mastered in culinary school. But his latest cookbook, My Paris Kitchen , delves into the savory side of Parisian cuisine.
By Evan Kleiman • • 1 min readDavid Lebovitz was a pastry chef at Chez Panisse for 13 years before he moved to Paris. He's written several books, most of them focused on decadent pastries that he first mastered in culinary school. But his latest cookbook,
My Paris Kitchen, delves into the savory side of Parisian cuisine. Find a recipe for his Leeks with Mustard-Bacon Vinaigrette on the
Good Food blog.
The full episode
1 of 7
Can French Food Be Saved?, Grilled Cheese, Farm-to-Toaster- 1:16Parisian Culinary AdventuresYou’re reading this
- 9:27The Farm-to-Toaster Movement
- 16:23Perfecting Simple Dishes with David Tanis
- 24:44The Art of Grilled Cheese
- 31:58Jonathan Gold Reviews Q
- 41:21Market Report
- 48:10Vegetarian for Everyone
The full episode
1 of 7Can French Food Be Saved?, Grilled Cheese, Farm-to-Toaster- 1:16Parisian Culinary AdventuresYou’re reading this
- 9:27The Farm-to-Toaster Movement
- 16:23Perfecting Simple Dishes with David Tanis
- 24:44The Art of Grilled Cheese
- 31:58Jonathan Gold Reviews Q
- 41:21Market Report
- 48:10Vegetarian for Everyone