David Lebovitz Quotes
“Parisians are always in a big hurry, but are especially frantic if they’re behind you. They’re desperate to be where they rightfully feel they belong: in front of you. It’s a whole other story when you’re behind them, especially when it’s their turn: suddenly they seem to have all the time in the world.”
“I attended a dinner party where the hostess kept the bottle of water sequestered under the table, guarded by her feet during the entire meal. Midway through dinner, completely dessicated, I could hold out no longer and summoned up the last bit of moisture in my mouth to form the words to ask for a sip. With some reluctance, she reached down to extract the bottle and poured a tiny trickle into my glass. Right after my ration was doled out, she screwed the top back on and stowed away the bottle.”
“Although I’ve come to love the precision of the “hose” that the French favor for taking a shower, I can’t fathom why many homes and hotels in Europe don’t provide curtains for their showers. All it takes is a split-second of absentmindedly reaching for the soap to misdirect the spray and you’ve soaked the floor, the toilet, the toilet paper, and your toiletries. I don’t know about you, but the last activity I want to do when I hop buck-naked out of the shower is get on my hands and knees and start mopping the bathroom floor.”
“The Bastille, where I live, is best known as the site where the infamous prison was seized and ransacked by the masses, igniting the French Revolution. Two hundred and twenty years later my doorstep is still the starting point for almost all the marches and strikes that happen in Paris. Fortunately it doesn’t happen all that much. Just once a day or so.”
“favorite recipe is Carrie Brown’s Fig and Olive Tapenade, which she serves up at the Jimtown Store in Healdsburg, California. Her recipe uses dried figs, which means less pitting and cuts the saltiness of the tapenade. I like tapenade with pita bread points that have been brushed with spiced oil, then toasted until crisp (This Page). Ice-cold rosé or vin d’orange are lovely accompaniments, too. ½ cup (85 g) stemmed and quartered dried Black Mission figs 1 cup (250 ml) water 1 cup (170 g) black olives, rinsed and pitted 1 garlic clove,”
“So I asked the salesclerk for a jar of confiture de groseilles, which is pronounced “gro-zay.” But with my less-than-stellar command of the language, I asked for “confiture de grosses selles” (which I pronounced as “gross sells”). The saleswoman’s jaw nearly hit the counter: I’d ordered turd jam…make that big-turd jam.”
“2 cups (500 ml) whole or low-fat milk 5 ounces (140 g) semisweet or bittersweet chocolate, finely chopped Pinch of coarse salt 1. In a medium saucepan, warm the milk, chocolate, and salt. Heat until it begins to boil. (It will probably boil up quite a bit at first, so keep an eye on it.) 2. Lower the heat to the barest simmer and cook the mixture, whisking frequently, for 3 minutes. If you want a thicker consistency, cook it another 1 to 2 minutes.”
- Born: The United States.
- Description: David Lebovitz is a sought-after cooking instructor with an award-winning food blog (davidlebovitz.com). Trained as a pastry chef in France and Belgium, David worked at Chez Panisse in Berkeley, California for twelve years. He now lives in Paris, France, where he leads culinary tours of the city.