Free PDF The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City, by David Lebovitz

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The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City, by David Lebovitz

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Review

“David Lebovitz is the greatest thing to happen to dessert since the spoon, but this time he shows that beyond his artful nose and flawless taste, he also has a keen reporter’s eye. If Paris intrigues, excites, or merely interests you, read this book.” —Mort Rosenblum, author of The Secret Life of the Seine, A Goose in Toulouse, Olives, and Chocolate: A Bittersweet Story of Dark and Light“Cooks aren’t usually such good writers—so funny, skeptical, and observant. He’s a wonderful one. Also, I’m a fervent fan of his ice-cream book, so I can’t wait to cook my way through his other recipes.” —Diane Johnson, author of Le Divorce

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About the Author

DAVID LEBOVITZ has been a professional cook and baker for most of his life; he spent nearly thirteen years at Berkeley's Chez Panisse until he left the restaurant business in 1999 to write books. He is the author of six books, including My Paris Kitchen, The Perfect Scoop, and The Sweet Life in Paris. David has been featured in Bon Appétit, Food & Wine, Cook's Illustrated, the Los Angeles Times, Saveur, Travel + Leisure, the New York Times, and more. He moved to Paris in 2004 and turned davidlebovitz.com into one of the first phenomenally popular food and living blogs.

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Product details

Paperback: 304 pages

Publisher: Broadway Books; 13471st edition (March 1, 2011)

Language: English

ISBN-10: 076792889X

ISBN-13: 978-0767928892

Product Dimensions:

5.2 x 0.6 x 8 inches

Shipping Weight: 3.5 ounces (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

534 customer reviews

Amazon Best Sellers Rank:

#44,631 in Books (See Top 100 in Books)

David Lebovitz's book might better be re-titled: "The Self Absorbed Self Pitying Life In Paris: Semi Acceptable Experiences In A City That Would Be Beautiful If It Was More The Way I Wanted It To Be And There Weren't So Many French People There". The author's preciousness is insufferable, and I can see from his many anecdotes why he has had so much friction in his life with French customs and behavior. I don't care how good a cook he is, or how close he once was, during his prior life in Berkeley, to the ground zero of ALL THINGS RIGHT AND VIRTUOUS in American cookery. I cannot imagine a book about cooking in France more contrary to the kindness, humility and good humor of Julia Child's "My Life In France" than this self-conscious whine by David Lebovitz.Mr. Lebovitz's book is a prime example of a minor literary genre that might be best described as "Memoir of a Paris loving French hating Anglo-Saxon and/or American". There are many examples of this, many of them British, that combine a love of things that the author thinks wonderful in Paris with a Francophobic dislike of all things about the French that -- the author always seems to willfully ignore -- make the place the way it is, make it the way that caused the author to want to be there. A good example of this sort of noxious schizoid writing, pretending to be witty and observant, would be "A Year in the Merde" by Stephen Clarke.American and Brit audiences love this kind of drivel, because it at once allows them to feel they are sophisticated and partaking of all that is good in exotic romantic Paris, while maintaining all their prejudices and ignorance. It's all rather like an 18th century British writer saying something like "I loved India, a magnificent country in every way, although one must be careful of the bloody wogs!" Lebovitz's book is in this line, with updated politically correct attitudes about food and a lot of self aware nattering on about minor offenses, fragile emotions and stress levels.Mr. Lebovitz rhapsodizes at length about actually being proud of being rude in public -- this in a city where the word "pardon" is spoken endlessly by everyone at the slightest suggestion of offense in public, where loud talking (usually by thoughtless and oblivious Americans) is considered rude and abrasive, and where people go out of their way to observe common courtesies that have all but vanished in the US. The fact that he seems proud of not understanding what people are saying to him in French, after living for six years there, stressed that the people of Paris have not thought of him in designing their customs and habits, and annoyed endlessly that the French seem to behave like incompetent staff at his own personal theme park, is appalling.Speaking as someone who lived for many years just a few steps from where Mr. Lebovitz lives, and who knows exactly the neighborhoods and places and culture that he reports on, all I can say is that he is the new age, Berkeleyfied replacement for the classic "Ugly American". He is, instead, the Precious Bobo (Bourgeois Bohemian) Narcissistic American. I won't even start on a litany of the complaints that he makes in his book, while purporting to praise Paris and recounting how beautiful his own life has been there.But I know that if I were to run into him at the Bastille Market, or witness some of the attitudes in practice that he display in his book, that I would conclude that the Marais had, finally, been ruined beyond repair by the toxic bobo sludge spreading east from the Centre Pompidou.Are there "beautiful" thoughts and experiences in this book. Of course there are. Lebovitz writes well, and can be funny and charming in a prissy, put out with things sort of way. But if Lebovitz thinks he has become Parisian then he obviously must also think that he has become "African" when he visits Disney's Animal Kingdom, or "Chinese" and "British" when he tours Epcot. No one who complains about the things that he complains about is Parisian. They are, at heart, no matter how long they have taken up residence, a tourist.

What an utterly fun book!It took me a long time to read this book, not because of the writing, but because of the exceptional writing. The book is full of gems that you'll want to highlight, not to mention the numerous recipes that make me wish I had the physical book and not the Kindle version. To those who love to cook--especially desserts--get the hardcover book!David writes straight out about what it's like for an American with a smattering of French language skills to pick up and move to France. He dove into the culture, the people, the place and made his own way. He admits to the mistakes he made and the corrective lessons the French were only too happy to provide.If you think a relocation is in your future, I'd say to read this book and ponder what you'll really be up against--and the delightful gifts you'll receive.Here's a quote from near the end of the book: "What helped was that I understand the food and tried my best to adapt to the culture, rather than trying to make the culture adapt to me. More important, though, I learned to take the time to get to know people, especially the vendors and merchants, who would patiently explain their wares to me."He's all about learning and learning some more and waking up the next day to learn again. And there's a lesson we all need to cling to.

I have always s liked David Lebovitz, enjoy his recipes and newsletter, so I was ready to enjoy his book about Paris. I have been to Paris 20+ times, twice for long stays, so I at least have a feel for the city. I have never had anyone cut in line in front of me, never had anyone, except another American be rude or disdainful to me, had no problem getting change back so I am at a loss as to some of the “problems” he has in Paris. Please don’t think he has the last word on this glorious city!

Enjoyable read. I have been to Paris a handful of times and always seem to desire a return trip. I have never felt the French were "rude", or "standoffish", just themselves. Cultures in this world are all unique -- it's always up to the beholder. Thank you for sharing the up close & personal details of your new life in Paris and the adjustment it takes in a different society from one into which you are born. Your recipes are an added bonus!

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