David Lebovitz
David Lebovitz is the bestselling cookbook author of the Room for Dessert, Ripe for Dessert, The Perfect Scoop, and The Great Book of Chocolate, which was called one of the top books of the year by The New York Times and Food+Wine magazine. His latest book, The Sweet Life in Paris, is a food-based memoir about Paris with sweet and savory French-inspired recipes. David received much of his training at Alice Waters’ world-famous restaurant Chez Panisse in Berkeley, California, where he spent more than 12 years in the pastry department. David was named one of the top five pastry chefs in the Bay Area by The San Francisco Chronicle, and he’s received critical acclaim in such publications as Bon Appétit, Chocolatier, Gourmet, Cook’s Illustrated, Newsweek, Saveur, and USA Today. He blogs at http://www.davidlebovitz.com/.
Behold the chocolate cookie recipe that may change your life.
Dorie Greenspan’s Korova Cookies rock. It’s a recipe she got from pastry whiz Pierre Hermé. They’re the deepest, darkest chocolate cookies imaginable, flecked with tiny whispers of flaky fleur de sel, French sea salt. It’s a superb cookie and if I make them, it’s hard to resist eating the entire batch.
From their kitchen to yours, Brooklyn’s finest show you the ropes to the art of baking.
Baked by Matt Lewis and Renato Poliafito. I love this book, and it makes me want to pack up my apron and rolling pin and head into the kitchen of Baked in Brooklyn. I love the voice of the authors (and their fabulous recipes). Having this book in my kitchen is the next best thing to baking alongside the two genial owners, Matt and Renato.
If you are looking for a little slice of Spain in San Fran, look no further.
Even though I live in France, if I want to go to Spain, I head to Contigo, in San Francisco. I know it’s a rather long route with a decidedly negative carbon footprint, but this Catalan-inspired restaurant uses only the best ingredients, mostly local, and combines the best of Spain with the magnificent ingredients available in Northern California. The padrón peppers are amazing.
Food Destination
Venture to the West Coast for farm-fresh cuisine that can be enjoyed right at the water’s edge.
San Francisco. The quality of the vegetables and fruits is awesome, as they say in California. And the care that chefs put into featuring them on the menus is inspiring. It’s not just the fancy restaurants, either; I had a burrito from a sustainable, organic taqueria recently, and visited a small company making chocolate just off one of the piers alongside the bay.
Plus: Check out Hungry Beast for more news on the latest restaurants, hot chefs, and tasty recipes.
David Lebovitz is the bestselling cookbook author of the Room for Dessert, Ripe for Dessert, The Perfect Scoop, and The Great Book of Chocolate. His latest book, The Sweet Life in Paris, is a food-based memoir about Paris with sweet and savory French-inspired recipes. David received much of his training at Alice Waters’ world-famous restaurant Chez Panisse in Berkeley, California, where he spent more than 12 years in the pastry department. He blogs at http://www.davidlebovitz.com/.
