<?xml version="1.0" encoding="UTF-8"?>
<GoodreadsResponse>
	<Request>
		<authentication>false</authentication>
		    <method><![CDATA[]]></method>
	</Request>
	<review id="74679616">
    <user id="1440073">
    <name><![CDATA[Iris]]></name>
    <location><![CDATA[Minneapolis, MN]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1440073-iris]]></url>
  </user>
      <rating>4</rating>
  <votes>0</votes>
  <sell_flag>false</sell_flag>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
        <shelf name="cuisine" />
        <shelf name="space-and-place" />
      </shelves>
  <recommended_for><![CDATA[the curious, the ex-expatriat, the experienced chef]]></recommended_for>
  <recommended_by><![CDATA[the author's recipe for carnitas (braised pork)]]></recommended_by>
  <read_at>Thu Oct 15 00:00:00 -0700 2009</read_at>
  <date_added>Thu Oct 15 19:12:15 -0700 2009</date_added>
  <date_updated>Fri Oct 16 06:49:41 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Writing a memoir of wacky hijinks in Paris is the vocation of every verbose American with a few months of Paris residency under his belt. There are many such books. This is the one worth reading. Former pastry chef David Lebovitz, as a writer and personality, is the <em>crème de la crème</em> (as Americans say), he is the <em>le dessus du panier</em> (as the French say).<br/><br/>There's wit in his brief essays on the acute delights of illogical, cruel, beautiful Paris customs. He adds his recipes, which are very easy to follow and which set aflame my cooking skillz: carnitas. Homemade marshmallows. Chicken in mole. Clafoutis. Chocolate spice bread.]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/74679616]]></url>
</review>

</GoodreadsResponse>