We’re Cooking the Book! #MyParisKitchen

We are engaging in a new cookbook project!
(Insert fist-pumping and Carlton dances.)

Cook the Book

Gear ready for Cook the Book Fridays!

The Dorista alumni and dozens other bloggers have jumped in the band wagon to cook their way through David Lebovitz’s My Paris Kitchen through Cook the Book Fridays.  My Paris Kitchen is filled with Americain en París stories, ingredient intelligence, and most importantly, delicious and totally do-able recipes to bring French Flavors (back) home.  My Paris Kitchen for Kindle and Kindle reading apps is currently available at Amazon.com for a mere $1.99 for a limited time only.  How could I resist?   And hey, if you don’t already have a copy… how could you?

cook the book fridays

Artichoke tapenade on five-grain sourdough bread from Levain Artisan Breads (straight out of Aguadilla, PR via the Old San Juan Saturday Farmer’s Market)

Cook the Book… on Social Platforms

At this time, my posts for Cook the Book Fridays will be available through the Great Food 360˚ Instagram and Facebook pages.  I’m definitely not writing off blog posts!  When some of the recipes pose a challenge and require culinary creativity/ingenuity/chutzpah, I’ll share those workarounds with more detail.

While we have a bit of catching up to do – nothing insurmountable – we started with last week’s recipe for the Artichoke Tapenade.

 

These are the recipes we need to complete in order to be fully caught up with the Cook The Book Fridays crowd:

  • Belgian Beef Stew with Beer and Spice Bread
  • Dukkah Roasted Cauliflower
  • Steak with Mustard Butter and Fries
  • Winter Salad

Next up in the roster is fried ham and cheese sandwiches… le croque monsieur!  Bon appetit, and remember to check your Instagram or Facebook feeds every other Friday.

Cook the Book Fridays is an online group of home cooks working their way through David Lebovitz’s My Paris Kitchen.  We respect M. Lebovitz’s wishes and don’t post the recipes – that said, if the recipe is available elsewhere, we’ll link it up.  Here is the recipe for the Artichoke Tapenade, as published in the Washington Post.

GreatFood360˚ is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  We would be earning a small percentage of Amazon.com store credit for each good purchased through the provided links.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

8 Responses to “We’re Cooking the Book! #MyParisKitchen”

  1. mary hirsch
    April 9, 2016 at 6:19 pm #

    Great use of a different platform. This will be fun. I forget to do the Instagram thing but will not miss a Facebook post. So happy you’re going to jump in and join us. The price was right, huh?

    • April 9, 2016 at 6:23 pm #

      Well, that helped! I miss you all and wanted to jump back in the fun.

  2. April 9, 2016 at 7:28 pm #

    Whoo hoo! Excited to cook along with you!

    • April 9, 2016 at 7:46 pm #

      I am very excited as well, especially after skimming through the book. Why did I take that long to buy it?

  3. April 9, 2016 at 11:00 pm #

    I’m right there with you. I just joined the group with the previous post, so need to cook three of those recipes. I’d better get a move on the Winter Salad before the ingredients disappear from my part of the world!

    • April 14, 2016 at 9:54 am #

      I already have that problem… jet lagged endives are an option but I’d rather play around with other crunchy and bitter greens. 🙂

  4. April 14, 2016 at 8:46 am #

    Welcome, Adriana! So glad you decided to join us and a great idea to use the different platform! As for the book, I resisted buying it until I/we decided to use it for this project. Once I did, I had the same thought as you: why did I wait so long?!? Every recipe sounds great!

  5. April 14, 2016 at 1:07 pm #

    I’m so happy you will be joining us, Adriana! You picked a great recipe to start with. I will have to get myself back on Instagram so I can keep up with you.

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