My Parisian cuisine. Recipes and stories

In the introduction of the book, David Leibovitz talks about his history of acquaintance with France and French cuisine, about the history of moving to Paris and the intricacies of Parisian life and cooking.
The introductory part consists of the sections Ingredients and Equipment. In the first section of Leibovits, he introduces the reader to the “most interesting part of cooking”: the purchase of the necessary products. The author tells about the intricacies of choosing each ingredient and its importance in the life of Parisians separately: dairy products, meat and fish, baking ingredients, vegetables, oils, herbs and spices. The second section is a detailed review of the equipment and devices required in the kitchen.
The main part is divided into 6 chapters: snacks, first and main dishes, side dishes, desserts and baking (a total of 100 recipes!) Recipes in each chapter are interspersed with copyright stories and memories of certain dishes or products. All recipes are a reflection of what modern Parisians eat: a combination of traditions and a simplified modern approach