The Paris Cookbook - Softcover

Wells, Patricia

4.03

264 ratings by Goodreads

Softcover

ISBN 10: 1856264777 ISBN 13: 9781856264778

Publisher: Kyle Cathie, 2003

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Often referred to as 'the city of moveable feasts' Paris offers so much for the discerning and adventurous diner. With a cosmopolitan mix of restaurants the city boasts a wealth of knowledge and expertise on cooking. Aiming to bring this delightful array of tastes into the modern kitchen, the author, equipped with twenty years of living in the city, blends together her own recipes with tips from the top restaurateurs, resulting in a truly wonderful mix of recipes guaranteed to inspire the reader to bring the lively world of this most heavenly of cities into the domestic kitchen. How about a Provencal onion tart with a main course of scallops on a bed of leeks finished off with a luscious Chocolat Chaud? Delicious! An appreciation of Parisian history can only add to an enjoyment of the city's food so wherever pertinent, recipes, colour photography and essays are complemented by snippets of history and nostalgic black-and-white photographs which invite the reader to understand truly how Paris and its people have developed into the one of the greatest food capitals of the world.

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Review:

The indefatigable Patricia Wells constitutes something of a one-woman Paris tourist industry. The Paris Cookbook is the latest bulletin from her long, enthralled love affair with the French capital and its food. She is not shy of declaring her passion: it is her life's interest and she is, perhaps rightly, proprietorial to a degree. "This then," she declares in the introduction, "is my Paris." Over 150 recipes have been extracted from the food markets and restaurant kitchens of the city and assembled into a heady collection. Traditional bistro favourites such as Grilled Flank Steak, Onion Soup, Sauerkraut with Pork and Sausages, and Almond Ice-Cream rub shoulders with the more sophisticated and luxurious productions of the grand chefs, which include Watercress Soup with Caviar, Coddled Eggs with Cream and Maple Syrup, Black Truffle Mayonnaise and Fricass� of Chicken with Morels. Wells has her favourites among the chefs of Paris, and the name of Joel Rebuchon, with whom she has collaborated on a book, appears frequently, together with those of his acolytes. Indeed, one suspects a degree of harmless collusion between Wells and her chef friends, as she helpfully appends address, telephone number and M�tro stop of the contributing restaurant or shop to many of the recipes, presumably in case one is so overcome as to require instant assuagement at the source. This would be understandable, as (despite a tendency to gush) she has put together a remarkable set of recipes that vividly evoke the vibrancy of the Paris food scene. --Robin Davidson

Review:

It's indisputable: Wells seems to have unlocked the culinary secrets of this wonderful city -- Telegraph Magazine, 3 May 2003

Patricia Wells’ culinary knowledge of Paris... is second to none -- Daily Mail

The author's name is synonymous with Paris and food -- The Bookseller, January 2003

a love letter to the author's favourite eating places and... impeccably sourced recipes -- You Magazine, Mail on Sunday April 2003

this book makes it easy to bring a taste of French cuisine into your home kitchen -- Sunday Express Sept 03

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