Drinking French: The Iconic Cocktails, Apritifs, and Caf Traditions of France, with 160 Recipes

(Hardback)

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The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential aperitifs, cafe favorites, complementary snacks, and more. 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 aperitifs, cafe 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 aperitifs, 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.

Reviews

In the canon of drinking, there has been a conspicuous absence of information about how the French, undisputed masters of all thingsgastronomique, imbibe at home and in that hallowed social space, the caf. David Lebovitz is certainly the most qualified person I can think of to write this book, and he does so with deft precision. I knew this book was written with someone like me in mindequal parts Francophile, food, and beverage enthusiastwhen I opened to the very first recipe in the book, my beloved morning ritual: the caf au lait.Jeffrey Morgenthaler, author of Drinking Distilled

I can think of no one I'd rather meet for a drink than David Lebovitz. Inhis authoritative yet always approachable style, Lebovitz expertly guides us through the often-unspoken rituals, customs, and traditions of properly drinking Frenchwhether it's a morning caf au lait, a mid-afternoon Picon bire, or a late-night Boulevardier. Lebovitz uses his years of experience as a baker and pastry chef to apply his keen understanding of ratios, formulas, and balancing flavor to seamlessly shift from the sweet life to the spirited life, with inventive recipes for caf drinks, liqueurs, aperitifs, cocktails, and irresistible apro snacks to accompany them.Brad Thomas Parsons, author ofBitters,Amaro, andLast Call

Anyone who has had the privilege of visiting Paris would certainly concur with David Lebovitzs observation that There is no shortage of rules in France; they even extend to beverages.Thankfully, we Francophiles have this seasoned expat to conduct us through the idiosyncrasies of caf culture. This handy recipe and resource guide doubles asthemodern French handbook for cocktail party hosts.Jim Meehan, author ofMeehans Bartender ManualandThe PDT Cocktail Book

In France, drinking is more than a nationalsport . . . its an art! From ourpetit noir(coffee) and teas to classic apritifs and cocktails, no cup or glass is spared from the curious and amused gaze of David Lebovitz. As an acute connoisseur of French gastronomy, his tasty collection of recipes and social observations can be imbibed in one shotSant!Francois-Regis Gaudry, author ofLets Eat France!

Do you dream about moving to Paris and spending long, leisurely afternoons in cafs (hopefully with company as lively as David Lebovitz) sipping un caf noisette and, later, an apritif Me too. This is the exact dreamy book we need to hold us over until that day arrives.Deb Perelman, author of Smitten Kitchen Every Day

Author Bio

David Lebovitz has been a professional cook and baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned his website into a phenomenally popular blog. He is the author of numerous cookbooks, including My Paris Kitchen, The Perfect Scoop, Ready for Dessert, and The Great Book of Chocolate, and two memoirs, The Sweet Life in Paris and L'Appart. He was named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle. David has also been featured in Bon Appetit, Food & Wine, Cook's Illustrated, the Los Angeles Times, the New York Times, Saveur, Travel + Leisure, Better Homes and Gardens, People, and more.