Results tagged iPad from David Lebovitz

Chicken Liver Pâté

chicken liver pâté

Somehow, I have a lot of fat. Fortunately most of it is in my freezer. I love duck fat and if you haven’t tried potatoes cooked in duck fat, I urge you to step away from the keyboard, go buy yourself a duck, render the fat, pluck some potatoes from your rooftop garden (if you live in Brooklyn), and fry them up. Then…Oy!… as anyone is likely say when they taste them.

But in spite of its slippery, unctuous qualities, fat isn’t necessarily a sexy subject to publishers. Niche subjects often get bypassed since they are always looking for the “market” for a subject or cookbook. And schmaltz? When was the last time you did a search for a cookbook on chicken fat? Yet certain things need to be written about, and I’m sure no one was all that interested in the dictionary before it was published, or a book about religious folks wearing flesh-cutting devices under their frocks, à la The Da Vinci Code.

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Moist Chocolate-Beet Cake

chocolate-beet cake

It’s interesting reading some of the talk regarding if the internet is ready to replace cookbooks. Sure, there are people furiously clicking around wherever they can for a chocolate cake recipe. And there are hundreds of thousands of chocolate cake recipes that you can find using a search engine. But to me, that’s not enough. When I want to spend my precious time and funds making something to eat, I don’t want to merely find a recipe. There’s nothing compelling about a downloadable list of ingredients. It just leaves me cold. I want the author or writer to tell me about the recipe, what inspired them to create it, or how it came about.

beets

I want to know why someone chose that recipe, what twists they gave it, what made the cake or casserole they were making so special to them that they wanted to share it. Was it an unusual ingredient? Did they like the description they read of it elsewhere? Were they inquisitive about how a root vegetable from their garden could make its way into a chocolate cake?

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Paris Pastry App

At long last, I’d like to introduce you to the Paris Pastry app. It’s a project that I’ve been working on for a while, doing lots of delicious research around Paris, scoping out the best bakeries, chocolate shops, and confectioners in the sweetest city in the world!

Paris Pastry App

In the app, you’ll find hundreds of the best addresses in Paris where to find the most buttery madeleines and financiers, how far you’ll have to go to get the dreamiest salted butter caramels from wherever you’re standing, where is the best cup of rich hot chocolate, and how soon you can get your hands on a scoopendous ice cream shop.

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My New iPhone App

UPDATE: For technical reasons, I’ve had to discontinue support for this app. If you’re interested in my Paris Pastry app, which lists over 300 of my favorite pastry shops, chocolate addresses, and bakeries in Paris, you can download that at iTunes.

Thanks. -david


I’d like to introduce my iPhone application. I’ve recently become a convert (er, addict…) to my iPhone and like everyone said, it’s a life-changing device.

Photo collage

I’m still learning about all its capabilities, and I’m rolling out an application that’s a free download. Included in the application are recipes and delectable photographs.

And with the touch of a button, you can dial in to my Twitter feed, where I say things all sorts of inappropriate things, get links to blog entries as they’re updated, and visit my Facebook page.

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Another feature allows you to be notified about appearances and when I add recipes to the app. Plus you can get the ‘Buzz‘ and check out my articles and recipes from around the web in one place.

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E-Cookbooks: Now We’re E-Cookin’?

books

First there was the music business, which shifted radically when people learned to download music digitally. Movies are up next, and like music, the challenge for the movie studios is to figure out how to get people to pay for movies that they’re downloading digitally. And the next frontier is print media: newspapers, magazines, and books.

A few of my friends are traditional journalists, the kind of that get paid to write for newspapers and magazines. Whenever people say that blogs are going to take over the news, I’m not so sure. Food bloggers can easily go into the kitchen and whip up a batch of brownies, but until political bloggers start paying their own way and going to the front lines of the war in Iraq, there is still an argument for conventional journalism. But still, in order to make it work, there needs to be a way to pay for it.

The publishing industry went into a tailspin the past few years, and is trying to find its footing. Books have rebounded but many magazines and newspapers are barely hanging on, and few good ones disappeared. Those that remain reduced their staff and payroll, and with the media asking bloggers and others to work for free, it doesn’t seem to me like a sustainable business model if you’re relying on free labor to keep afloat.

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