Drinking French
The Iconic Cocktails, Apéritifs, and Café Traditions of France, with 160 Recipes
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- $10.99
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- $10.99
Publisher Description
TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD FINALIST • The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more.
Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can't imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond.
Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.
PUBLISHERS WEEKLY
Lebovitz (My Paris Kitchen), a former Chez Panisse pastry chef, measures his passion for Paris in fluid ounces in this immersive look at France's most beloved beverages. The first section explores caf culture with classic coffee recipes, as well as hot chocolate enlivened by Armagnac marshmallows. The heart of the collection is its extensive chapter of aperitifs, some less known to American palates than others. Byrrh, for instance, a quinine and Spanish wine eye-opener, can be sipped over ice or stirred into a cocktail such as la d couverte, made with rye and a dash of bitters. A fun and inviting section on homemade liqueurs and infusions features the Liqueur 44, a brandy-fueled concoction traditionally assembled with 44 coffee beans and 44 sugar cubes. Meanwhile, there are 43 cocktails in a chapter that shows off the author's penchant for reinvention for example, Lillet is added to a margarita and rosemary syrup to a gimlet. The final chapter serves up a variety of bar snacks, such as champagne truffles, which are dosed with Cognanc rather than bubbly. Francophiles and spirit lovers alike will find much joie de vivre amid these tempting pages.
