The Chef’s Take: Green Olive Tapenade from David Lebovitz

olive tapenade

“When you cook at home, you know exactly what is going into the food you’re eating,” says David Lebovitz, who has been cooking and baking for most of his life — much of it in restaurants. He spent nearly thirteen years at Chez Panisse, working with Alice Waters and pastry chef Lindsey Shere, who became his mentor. He left the famed Berkeley restaurant in 1999 to coincide with the release of his first book, Room for Dessert. And five years later, he moved to Paris with little more than a cast-iron skillet and one French phrase: pain au chocolat.

“I figured that was enough,” he says. Once entrenched in croissants and cafe au lait, he began eating and writing, transforming his blog into a popular destination. Since then, he has written six books, including The Perfect Scoop, Ready for Dessert and a best-selling memoir, The Sweet Life in Paris.

His most recent book, My Paris Kitchen, covers the shift in French culinary culture over the past ten years as a new generation of chefs and home cooks — most notably in Paris — incorporates ingredients and techniques from around the world into traditional French dishes. The book …read more