Bistro Cooking - Softcover

Wells, Patricia

Softcover

ISBN 10: 0894806238 ISBN 13: 9780894806230

Publisher: Workman Publishing Company, 2015

Synopsis

Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.

About this title

Review:

In this warm look into the world of French bistro food, eminent food writer Patricia Wells reveals her love for this simple, robust cuisine in a collection of recipes garnered from France's best bistros. From "Warm Potato Salad with Herbed Vinaigrette" to "Lamb Stew in White Wine" to "Pear Clafoutis", Wells admits her preference for hearty, homey bistro dishes. Through clearly written recipes, Wells encourages cooks to buy the best ingredients and turn them into fragrant, warming dishes. Each recipe has a headnote telling where it came from and alluding to its flavour. Pithy quotes throughout the book relate to bistro style--in cooking, serving and eating--and historical quotations give a cultural connotation. Wine choices reach deep into the heart of France, from a crisp white from Provence such as a Chateau Simone with lamb, to a good Cotes du Rhone (Cru du Coudelet) with guinea hen. From the introduction to the last dessert recipe (for "Prunes in Red Wine"), Ms. Wells and Bistro Cooking is sure to please not just the novice in the kitchen, but the experienced cook as well. The recipes have been carefully selected to appeal to the reader and cook who want to set wonderful food on the table with a minimum of fuss. --Susan Loomis

Review:

"She really taught me modern, simplified French cooking. I discovered that book when I was really just getting serious about cooking. It was the time, it was the place, it was her voice. She understood French cooking and could tell me, an American, how to make it taste like it tastes in Paris, and I love that."
--Melissa Clark-- (10/03/2014)

About this edition

• Publisher: Workman Publishing Company
• Publication date: 2015
• ISBN 10: 0894806238
• ISBN 13: 9780894806230
• Binding: Paperback
• Number of pages: 304