David Lebovitz

Paris based chef baking and writing cookbooks

OVERVIEW

The web page davidlebovitz.com currently has an average traffic classification of four hundred and seventy thousand five hundred and sixteen (the lower the higher page views). We have traversed one hundred and seventy-eight pages inside the site davidlebovitz.com and found fifty-five thousand seven hundred and fifty-one websites associating themselves with davidlebovitz.com. There is two contacts and directions for davidlebovitz.com to help you contact them. There is nine mass media platforms retained by davidlebovitz.com. The web page davidlebovitz.com has been on the internet for one thousand three hundred and fifteen weeks, thirteen days, twenty-seven minutes, and twenty-eight seconds.
Traffic Rank
#470516
Pages Parsed
178
Links to this site
55751
Contacts
2
Addresses
2
Social Links
9
Online Since
Mar 1999

DAVIDLEBOVITZ.COM TRAFFIC

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DAVIDLEBOVITZ.COM HISTORY

The web page davidlebovitz.com was created on March 02, 1999. This domain was last updated on the date of July 15, 2010. This web site will go back on the market on the date of March 02, 2016. It is now one thousand three hundred and fifteen weeks, thirteen days, twenty-seven minutes, and twenty-eight seconds young.
REGISTERED
March
1999
UPDATED
July
2010
EXPIRED
March
2016

SPAN

25
YEARS
2
MONTHS
11
DAYS

LINKS TO WEBSITE

101 Cookbooks - Healthy Recipe Journal

There is quite a lot going on here. And getting all Marie Kondo. There is a special kale salad recipe in the Food52 Genius Recipes cookbook. A single kale salad that ran the gauntlet, beating out all others, for a slice of limelight.

10thirty the food i eat, the books i read the places i go

The food i eat, the books i read the places i go. After an Absence, Some Thoughts. Something that has really struck me about these events is not how much people hate and want to hurt, but how much people love and want to help. Website was inundated for hours with people trying to glean information on when and how and where to donate blood. Residents across the Boston Metro Area and beyond are opening their homes to strangers stranded in a maimed city.

1smallkitchen

Wednesday, July 4, 2012. And dont I know it! 160; How, you ask? 160; I spent the first three days of my vacation sans air-conditioning and they just happened to be the hottest days of the year so far. triple digit heat index on all three days. Sunday, June 24, 2012.

350 Sweets The question is not whether to bake, the question is what to bake

The question is not whether to bake, the question is what to bake. I Scream, IScream, Ice Cream! A Wisconsin Chocolate Tour. Buttery, Bustling, Ephemeral Paris. A Close Call and a Strawberry Stash. White Chocolate Peanut Butter Cereal Clusters.

375 degrees

Friday, May 20, 2011. At some point in my life, I became obsessed with cobbler. A warm peach cobbler, hidden beneath two scoops of vanilla ice cream on a perfect summer day with good friends in Pasadena, right before a cutesy Michael Cera movie. This recipe uses miso in the streusel topping - brilliant! With white miso streusel. Tuesday, February 1, 2011.

3 letter words

Thursday, January 17, 2013. Roasted Brussel Sprouts a la David Chang. 2 pounds Brussels sprouts, trimmed and halved lengthwise. 3 tablespoons finely chopped mint.

WHAT DOES DAVIDLEBOVITZ.COM LOOK LIKE?

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CONTACTS

DAVID LEBOVITZ

RMC

SAN FRANCISCO, CA, 94114

US

DAVID LEBOVITZ

DAVID LEBOVITZ

RMC

SAN FRANCISCO, CA, 94114

US

DAVIDLEBOVITZ.COM SERVER

Our crawlers detected that a single root page on davidlebovitz.com took one thousand eight hundred and thirty-nine milliseconds to load. Our parsers identified a SSL certificate, so our web crawlers consider davidlebovitz.com secure.
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1.839 sec
SSL
SECURE
IP
192.124.249.114

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SITE TITLE

David Lebovitz

DESCRIPTION

Paris based chef baking and writing cookbooks

PARSED CONTENT

The web page davidlebovitz.com has the following in the web site, "I found myself with several grapefruit rinds on my hands last week or rather, on my kitchen counter as a result of working on a recipe that called for their juice." I saw that the website also stated " I dont like to toss things away, especially precious organic grapefruit peels." They also said " Some recipes I make over and over again, and some I dont. Im not sure why, but once a recipe becomes part of my repertoire, I tend to stick with it. However as a diversion from my usual Parisi."

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