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 ...
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.
Very good. Book has appearance of light use with no easily noticeable wear. Millions of satisfied customers and climbing. Green Earth Books is the name you can trust, guaranteed. Spend Less. Read More.
Publishers Weekly, 2001-10-01 Drawing on more than 20 years of experience as a food writer in Paris, Wells (Bistro Cooking) presents cherished recipes from famous Parisian restaurants, such as BenoOt Guichard of Jamin's Tarte Tatin (Caramelized Apple Tart), Jo%l Robuchon's Creamy White Bean Soup, Caf, Bonaparte's Chicken Salad and Le D"me's Sole Meuni,re. She ferrets out the best recipes from the authority venues, such as La Maison du Chocolat's Bitter-Sweet Chocolate Mousse and Chef William Ledeuil's Fresh White Beans with Mimolette, Roquette and Pistachio Oie. If readers can get over some haute cuisine pretension (a Black Truffle Mayonnaise recipe suggests using "eggs that have been enclosed in a glass jar with the truffles for 1 day"), they will find down-to-earth recipes such as The Market Gardeners' Zucchini and Curry Soup and The Taxi Driver's Wife's Secret Mussels. Regional France is well represented by the likes of southwestern polenta (H,lene's `Polenta' with Sheep's-Milk Cheese) and seafood from Brittany (Memories of Brittany Lobster with Cream). Wells has a knack for choosing simple yet elegant recipes quintessentially French with reliable results in the North American kitchen. She follows a growing trend of replacing red meats (although there is a short chapter on them) with poultry, seafood and vegetables (a whole chapter is devoted to potatoes). This book is a must for any Francophile yearning for Brasserie Balzar's Midnight Onion Soup, and for visitors who want a great resource for where to buy and how to handle the spectacular foods in Paris. Photos. (Nov.) Forecast: Wells's fans will be pleased, for this is very much in the tradition of her other books. Despite a glut of French cookbooks, Wells is the real deal, and her latest offering will satisfy its readership, which includes anyone who loves France, or who lives there and wants to learn more about its foods. Copyright 2001 Cahners Business Information.
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.