I was lucky enough to somehow stumble across Rosa’s request for people to test some of her recipes for that book. I ended up doing several for her and it was a lot of fun. Of course now I own the cookbook and feel I rightly deserve to appreciate the end product!
I participated in a chemistry class online (cooking related). There were more than 5000 students from around the world. We were asked to measure and weigh in our home a cup a flour. There was a 20% variability. One cup went from 110 g to 140 g. That's why a scale is best. No matter your skill: a 100 g is 100 g!
Yes - if only we could decide on which one to use...all of us! I'm doing a recipe right now and the icing is too much for the cake, and I need to reduce it by about 20%. With metrics I'd just change 100 grams to 75 grams, but how do you reduce 2/3 of a cup, or 5 ounces, by 20% (??)
I bought the cookbook right away. The recipes are some of my favorites and I can’t wait to get cooking. It’s finally summer here in the Pacific Northwest and I was just reading a recipe for Brazilian limeade which also sounds good. I will definitely be making the lemon tart. Sometimes I really miss California. Sigh.
Also happy Jane Bertch is keeping you in Junior Mints. I was lucky enough to meet her last week when she visited my chapter of the Alliance Française to discuss her book. She is lovely.
I bake for all my staff members' birthdays (there are 15 of them, but half of them are in July and August). One that is coming up always requests lemon bars, and I'm trying to decide if I could pass off the lemon tart as a round pan of French lemon bars.... Also - I clicked over to your blog post on Swiss chard tart, and laughed out loud when you wrote, "Well, I kid you not...." because I automatically heard it in my late dad's voice -- one of his favorite phrases!
I wish I could bake for my colleagues, but there are so many food sensitivities that I can't find any recipes working for everybody (gluten free, vegan, lactose free, nut free!)
I also bake for other occasions and sometimes for no reason at all! I have one staff member who is seriously gluten-sensitive but also very easy going, so he's fine if everything isn't gluten free! Of course, I bake gluten free for his birthday and sometimes at other times. And I have a two folks who dislike raisins and of course there's one that doesn't like coconut but no one seems to care if I bake something they don't like, probably because I bake so often that they know there will soon be something they like!
How is it that, regardless of the specifics of your news letter, you always make me smile. Thank you for reminding me of my first trip to France. Lemon tart!!
If you're clicking on the link in the email that went out, because I used a proper ç as written in the title of the book, Niçoise, Microsoft doesn't recognize those in PDFs so you'll need to go to the post (on the website) to get it here: https://davidlebovitz.substack.com/p/lemon-tart-with-olive-oil
A terrific post, though triggering for this author on a long overdue manuscript deadline. And this: “However, my unofficial position, nowadays, when I’m asked for advice, is that I’ll only give it if the people if they take it.” When anyone asks to “pick my brain” over a gratis coffee I demur on that phrasing alone. My time and counsel has value. Come to me with a specific ask and I might consider it. I’ve spent/wasted many hours offering advice and concrete guidance to bartenders and cooks hoping to write their own book who then simply disappear when they realize the a point of work required to simply write the proposal let alone the manuscript itself.
I taught writing to both college and high school students, always writing with them when I gave them in-class assignments. Writing is hard work. When Ernest Hemingway was asked why he rewrote a book the ending to A FAREWLL TO ARMS 35 times, he replied, “to get the words right.” You, David are an excellent writer: clear, witty, and informative. The lemon tart looks delicious and if my under-renovation kitchen is ever completed, I’ll be making it. Good luck with your writing!
Hi David, I wasn’t sure how to reach you so please forgive me for using the comments. You may already know that someone purporting to be you is sending out messages on Facebook saying they are using your official “business” account. But I wanted to let you know I had gotten a message and at first I replied then I figured out it couldn’t possibly be you.
I don't spend time on Facebook anymore but others sent me similar messages to yours and it's been reported. (I don't have a business account on Facebook either.) Spammers send those things out and the best thing to do is just report it as spam and block it.
I appreciate your hard work, David. Yours are the only recipes I've ever used for events/entertaining without trialling them first - because I know if I do what you tell me, they'll work and be utterly delicious. And that's why I recommend your newsletter and cookbooks to others :).
Looks divine!! Just went to The Rook in Ithaca, Ny on your recommendation. It was so delish!
Looks great. Think I’ll try it this weekend. Enjoyed the podcast
glad you liked the podcast and enjoy the lemon tart!
I was lucky enough to somehow stumble across Rosa’s request for people to test some of her recipes for that book. I ended up doing several for her and it was a lot of fun. Of course now I own the cookbook and feel I rightly deserve to appreciate the end product!
I participated in a chemistry class online (cooking related). There were more than 5000 students from around the world. We were asked to measure and weigh in our home a cup a flour. There was a 20% variability. One cup went from 110 g to 140 g. That's why a scale is best. No matter your skill: a 100 g is 100 g!
Yes - if only we could decide on which one to use...all of us! I'm doing a recipe right now and the icing is too much for the cake, and I need to reduce it by about 20%. With metrics I'd just change 100 grams to 75 grams, but how do you reduce 2/3 of a cup, or 5 ounces, by 20% (??)
I bought the cookbook right away. The recipes are some of my favorites and I can’t wait to get cooking. It’s finally summer here in the Pacific Northwest and I was just reading a recipe for Brazilian limeade which also sounds good. I will definitely be making the lemon tart. Sometimes I really miss California. Sigh.
Also happy Jane Bertch is keeping you in Junior Mints. I was lucky enough to meet her last week when she visited my chapter of the Alliance Française to discuss her book. She is lovely.
I bake for all my staff members' birthdays (there are 15 of them, but half of them are in July and August). One that is coming up always requests lemon bars, and I'm trying to decide if I could pass off the lemon tart as a round pan of French lemon bars.... Also - I clicked over to your blog post on Swiss chard tart, and laughed out loud when you wrote, "Well, I kid you not...." because I automatically heard it in my late dad's voice -- one of his favorite phrases!
I wish I could bake for my colleagues, but there are so many food sensitivities that I can't find any recipes working for everybody (gluten free, vegan, lactose free, nut free!)
I also bake for other occasions and sometimes for no reason at all! I have one staff member who is seriously gluten-sensitive but also very easy going, so he's fine if everything isn't gluten free! Of course, I bake gluten free for his birthday and sometimes at other times. And I have a two folks who dislike raisins and of course there's one that doesn't like coconut but no one seems to care if I bake something they don't like, probably because I bake so often that they know there will soon be something they like!
How is it that, regardless of the specifics of your news letter, you always make me smile. Thank you for reminding me of my first trip to France. Lemon tart!!
Looking forward to making the tart. Glad you have enough Junior Mints to keep you until publication. I can’t wait for the new book!
I have Rosa’s book on hold at my library. Can’t wait to see it! Also looking forward to Le Sud.
The link to the PDF isn't working for me.
If you're clicking on the link in the email that went out, because I used a proper ç as written in the title of the book, Niçoise, Microsoft doesn't recognize those in PDFs so you'll need to go to the post (on the website) to get it here: https://davidlebovitz.substack.com/p/lemon-tart-with-olive-oil
Awesome. Thank you!
Looking forward to trying this recipe.
A terrific post, though triggering for this author on a long overdue manuscript deadline. And this: “However, my unofficial position, nowadays, when I’m asked for advice, is that I’ll only give it if the people if they take it.” When anyone asks to “pick my brain” over a gratis coffee I demur on that phrasing alone. My time and counsel has value. Come to me with a specific ask and I might consider it. I’ve spent/wasted many hours offering advice and concrete guidance to bartenders and cooks hoping to write their own book who then simply disappear when they realize the a point of work required to simply write the proposal let alone the manuscript itself.
Will definitely try this lemon tart . I looks delicious.
I taught writing to both college and high school students, always writing with them when I gave them in-class assignments. Writing is hard work. When Ernest Hemingway was asked why he rewrote a book the ending to A FAREWLL TO ARMS 35 times, he replied, “to get the words right.” You, David are an excellent writer: clear, witty, and informative. The lemon tart looks delicious and if my under-renovation kitchen is ever completed, I’ll be making it. Good luck with your writing!
Hi David, I wasn’t sure how to reach you so please forgive me for using the comments. You may already know that someone purporting to be you is sending out messages on Facebook saying they are using your official “business” account. But I wanted to let you know I had gotten a message and at first I replied then I figured out it couldn’t possibly be you.
I don't spend time on Facebook anymore but others sent me similar messages to yours and it's been reported. (I don't have a business account on Facebook either.) Spammers send those things out and the best thing to do is just report it as spam and block it.
I did block him. Just wants to mention it.
I appreciate your hard work, David. Yours are the only recipes I've ever used for events/entertaining without trialling them first - because I know if I do what you tell me, they'll work and be utterly delicious. And that's why I recommend your newsletter and cookbooks to others :).