Cook from the Book: 'My Paris Kitchen' - Bistro

Menu: Frisée Salad with Bacon, Egg and Garlic Toasts - Buckwheat Crepes with Ham, Cheese and Egg - Coffee Crème Brûlée

Class Description: “Recipes are guidelines, starting points for cooks to diverge from. Take them in your own personal direction. I suggest you adopt the French attitude in the kitchen and cook au pif (by the nose). ” David Lebovitz

For the last decade, American pastry chef David Lebovitz has been living the sweet life in Paris, while sharing wisdom on his wildly popular blog. In his latest cookbook, My Paris Kitchen David blends stories about his adopted city with 100 sweet and savory recipes that reflect the way Parisians cook at home. With his trademark wit and humor, David reveals the quirks, trials, beauty and joys of life in the culinary capital of the world.

In this fun, hands-on class, our chef instructor will share David Lebovitz’s tips for cooking au pif, relying on your senses and seasoning to taste. Using “My Paris Kitchen” as our guide, we’ll practice everything from perfectly poaching eggs to creating easy homemade vinaigrette. You’ll enjoy working alongside classmates making hearty buckwheat crepes from scratch. When it’s time for dessert, we’ll walk you through the surprisingly simple steps for making a quintessential French treat: crème brûlée. After mastering the art of cooking by feel, you’ll free yourself from the restraints of recipes and become the intuitive cook you’ve always wanted to be.

*Please Note: Classes taught by Sur La Table Chefs. David Lebovitz will not be in attendance.

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What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• Classes are 2 to 2 1/2 hours, unless otherwise noted above
• You will work with other students in groups of 4
• Hands-on classes are limited to 16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• You will enjoy a generous taste of every dish
• Students receive a coupon good for 10% off in-store purchases the day of class

Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.Crème Brûlée photo reprinted with permission of Ten Speed Press. Photographs by Ed Anderson.