by David Lebovitz
Ten Speed Press
A podcast for The New Books Network
David Lebovitz Does it Again!
Few experiences can top sitting in a Parisian cafe and watching the world go by, a glass of something at your elbow. But if you’ve ever gone inside the cafe and confronted the battalion of beautiful bottles behind the bar, you may have come to the reluctant conclusion that there is a whole world of French beverages beyond wine that you may never understand.
David Lebovitz to the rescue!
For decades, Lebovitz has guided readers of his many books and engaging website into the world of French cuisine and Parisian life with generosity and eloquence. In his latest book, “Drinking French,” Lebovitz takes us behind the classic zinc bar and explains what goes on there, from early morning coffee to late-night liqueurs. “Drinking French” unravels the mystery behind the jewel-tones of Pastis, Chartreuse, Vermouth, and Creme de Cassis, the addictive botanical notes of Lillet and Dubonnet, and the emerging craft beer scene in France.
With his signature aimable storytelling, Lebovitz crisscrosses France in search of distillers, infusers, and mixologists and into the annals of France’s history to ferret out the fascinating social history of aperitifs and liqueurs. And then there are the recipes: Lebovitz offers his own interpretation of mixed drinks adapted to home preparation, as well as easily-prepared snacks to accompany them. Each of the 160 recipes reminds his loyal readers that Lebovitz’s quest to create something that is more than the sum of its parts serves him—and us — very well. A thorough read of “Drinking French” will not only teach you French cafe and bar etiquette, but it will also entice you to dust off your grandmother’s cocktail shaker and some of those ancient bottles lurking at the back of your cupboard and mix up a potent concoction to take you from afternoon to evening in one smooth sip.
There can surely be no better guide to this brave new beverage world than David Lebovitz.
Enjoy my conversation with David Lebovitz
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Exploring food markets, developing recipes, and just eating was once my hobby, but now it is a full-time job. I write about food markets around the world, develop recipes, and study culinary history and emerging trends. I have a particular interest in Russian and Eastern European cuisine and culinary history.
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