Bistro Cooking

by Patricia Wells

Overview

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.

Product Details

ISBN-13:	9780894806230
Publisher:	Workman Publishing Company, Inc.
Publication date:	01/11/1989
Pages:	320
Sales rank:	337,537
Product dimensions:	7.44(w) x 9.25(h) x 0.81(d)

About the Author

Patricia Wells, for more than two decades the restaurant critic for The International Herald Tribune, is the author of the award-winning Bistro Cooking, as well as more than a dozen other books. She also runs a successful cooking school in both Paris and Provence, where she and her husband have lived for more than 30 years.

Table of Contents

CONTENTS

Introduction: Bistro as a Way of Life

LES HOR D'OEUVRES, POUR VOUS METTRE EN APPETIT

Appetizers, First Courses, and Palate Teasers

LES SOUPES ET LES POTAGES DU JOUR

Soups of the Day

LES SALADES DU MARCHE

Market Basket Salads

LES PATES

Pastas

LES LEGUMES DE SAISON

Seasonal Vegetables

LES POMMES DE TERRE

Potatoes

LES OEUFS, LES FROMAGES, LES TERRINES, ET LES TARTES

Eggs, Cheese, Terrines, and Tarts

LES POISSONS ET LES FRUITES DE MER

Fish and Shellfish

LES VOLAILLES

Poultry: Chicken, Duck, Guinea Hen, and Rabbit

LES VIANDES, LES ROTIS, ET PLATS DU JOUR

Meats, Roasts, and Daily Specials

LES DESSERTS MAISON

Homemade Desserts

BASICS

Pastries, Bread Dough, Sauces, and Stocks

When in France

Index

Editorial Reviews

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—Melissa Clark, WNYC

From the Publisher

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

WNYC - Melissa Clark