What actually pushed me to translate my blog into english was an intention to write about my newest and really deep feeling to David Lebovitz and I thought it would be nice if he read it one day. As I guess he isn’t fluent in reading polish, I have no choice so. And as it would look rather strange to have only one post in the english version of this site, I have no choice again and need to translate over a year of, often every day, posting. Nice! Thanks David!
I also realised, or I’ve realised that much befor but now I realised that is no point in fighting with that any more, that I think more often in english than in polish. And as I think quite a lot in general, there is a lot of english hidden texts in my head. Not that my grasp of language is that impressive, not at all, but somehow it’s been natural for me for last few years. I had even a time then I was trying to think in spanish, but since my ability of spanish speaking is hanging on the level of „hola, que tal” and not much more, I’m sure it’s better for everyone that I’d gone back to my english thoughts. Now I’ll have to translate loads of posts into english and new ones written in english will need to be translated into polish, as lets be honest, except David, all the rest of my readers are polish speaking guys. But why would I make my life easier? It can’t be.
After I had my birthday at the 1st of Sept, still no bday gift from my sis, as she’ve been preparing to shooting for her new, 3rd film (and they’re starting today!), so had no time for thinking about that. She asked me few days ago what would I like to get and according to my cook books addiction the answer was easy. I was only hesitating between „Tartine Bread” which is a big shame on me not to have it still, and „My Paris Kitchen” by David Lebovitz about which I read a very sort text in a column size of match box in Food&Friends, polish food magazine, few months ago and in the same moment I saw „recipes and stories from living and cooking in Paris” I knew I wanted this book and I was so sure I would fall in love with it the same moment I’d open it. In the Cookoff by Bookoff, wonderful bookshop with shelves full of most beautiful and inspiring cook books from all around the world, I asked the lady to show me both books so I could smell and feel them to choose the one beeing my perfect 28-birhtday present. She said „Tartine Bread” is no longer available in the basic version and the new one, dilated by authors is one the way, so I need to wait till October for it. The first version is „so first” they don’t print it any more and I still don’t have it? Well… double shame on me. Never the less I new from the begining that in the bottom of my heart David with his Paris stories made themselfs at home.
I loved this book since I touched it and hugged for the first time. Without resonable cause. But that, I think, means a real love. Everything was getting worse and worse after watching the photos of soft chees, purple antrichokes, cozy Paris brick streets, and smiling bakers, telling Davind and us their secrets for the perfect pastry. But when I saw a pic of chocolate dulche de leche tart it was too much for me. I said loudly „I trurly hate you, David!”. It’s so unfair to show us photos that push us to bite the book in hope for tasting just a little bit of that chocolate and caramel perfection. I’m counting the days to bake it myself, like to try all the rest of dessert chapter. All the graphic side, starting from matt cover, ending on recipes with products list separeted on the margines allowing us to an easy jump back on it to check the amout of flour, everything is just fantastic. It’s devinitely one of the prettiest books I’ve ever kept in my hands. But it’s not what makes it special…
Yes, the stories. I was keeping an eye on David’s blog once and then, I always liked his, little bit sarcastic and humble in the same time, style. Not to say I was a constant reader, though. But writing on blog is one thing, and putting same style into a book is something different. I always look for more than pure recipes in cook books, and unfortunatelly I rarely find it. It’s not that difficult to find loads and loads of great recipes everywhere, but they’re cold measurments. I love to hear the story standing behind every repice, the story that gives it soul and makes it special. The story of people making it, of products used to prepare it, the story of a country, the origin. I can imagine the taste of food by reading its list of ingridients, but no one can imagine where the recipe comes from and what made people do it. Or the memories connected with food. Simply, emotions. Food trill us, make us feel the taste but mostly make us feel the moment. I love to see why some viands are so important for some people and what cause in their hearts. Writing about food is so popular on blogs and in magazines but when comes to books, all the magic often disappear. I guess that’s why books of famouf chefs and cooking celebrities are so popular as we all know them, watch them on tv screens, we catch their style, sens of humor and like the way they speak about food, or we do not. We buy Nigella’s book as she’s so sensual and tasty herself, we buy Jamie’s books as we found him funny and easy-going and so his food. We open their book and remember about who created it, still having Jamie’s face or Nigella’s hips in our minds. We open a no name author book and buy it only if it attracts us by the photos, recipes and TEXT. As cook book is still a BOOK and texs is still very important to connect us with the author.
Or maybe I felt for this one because is so strongly connected with feeling the city and places what is my another obsession. With different people next to every corner telling their stories, giving us food which mean a lot to them. I love to watch differences between cultures and seeing them by food is the best way. And the tastiest. I am often asked how would my own book look like. And I was always answering telling about food travel kind of guide, connecting recipes, stories and facts from food history and food culture of the country, showing culinary interesting places. Now I can answer much easier saying my book would look like David’s „My Paris Kitchen” but mine would be better. Not because I’m a better writer nor a better cook for very very sure, but because mine would be about Barcelona, what would make it automatically better As yes, I was never a big fan of Paris. Not that I didn’t appreciate the job french did for world’s food culture, but I just couldn’t catch the spirit. Parisians always tend to be too posh for me. Maybe because I’m very shy I feel better with open people as it helps me open myself. Or maybe for other reason. Anyway, since last few days after reading most of stories from this book, I have a strong need to see Paris one more time, try to feel the city better then the first time, without all that touristic rush. Maybe I don’t want to have my own Paris kitchen and still prefer to have a Barcelona-Gracia kitchen for myself, but I could easyly spend coupe of months in the french capital now. Trying another, this time David’s coq au vin recipe, as in Poland I can only try it as chicken au vin. And now I desperately want his „The Perfect Scoop” book even if the fall is pushing summer away more and more last days.
I love you David, in your Paris Kitchen. I would love you even more in my polish kitchen, see you cooking all those delicious foods and washing the dishes after all.
check out David’s blog and visit it everyday ! : www.davidlebovitz.com
Cookoff by Bookoff bookshop you can find on Żelazna street, 91 in Warsaw
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