This book will appeal to fans of French cuisine and people who love Paris. It has been reviewed in travel magazines eg "Travel France" and "Conde Nast Traveller", and in women's and foodie magazines eg "New Woman" and "Olive". You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine bar? In his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris's best eateries. Daniel explains that, as true Parisians know; a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, cafe-restaurant providing continuous service and rough-and-ready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them. Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own best-keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan-Grilled Rib Steak with Bearnaise Sauce, and Warm Almond Cake with Caramel Cream. Bistros, brasseries, and wine bars, define what it means to be out and eat out in Paris, to dine simply and very well. Theirs is the food that nourishes and sustains the Paris of Parisians - the real and everyday Paris - with local flavor, style, sophistication, personality, and attitude. About the Author Daniel Young is the author of Made in Marseille and The Paris Cafe Cookbook. He was the restaurant critic for the New York Daily News for several years. He has written about French food and culture for Gourmet, Bon Appetit, Conde Nast Traveler, and the Los Angeles Times. From The Publisher: You can spend years in Paris and never hear the same answer twice to the question: What is the difference among a bistro, a brasserie, and a wine bar? You would, however, find little disagreement about the virtues the three have in common. Together they nourish the Paris of Parisians -- the real and everyday Paris -- with local food, sophistication, hospitality, and romance. If a routine Tuesday night dinner out in Paris is superior to a festive Saturday splurge nearly anywhere else, it is a happy consequence of the wonderful habit Paris's very best bistros, brasseries, and wine bars have of making the ordinary extraordinary and the extraordinary ordinary. Follow Daniel Young, acclaimed author of "The Paris Café Cookbook," as he leads a tour of this Paris of Parisians by way of its definitive eating spots. Young explores the distinctions among bistros, brasseries, and wine bars before leading you to thirty-eight o f his favorites, from landmark brasseries like Lipp and La Coupole to little-known gems like the bistro Clé mentine and the wine bar La Petite Syrah. He shares more than one hundred of their recipes, all house specialties adapted here for use by North American home cooks. The selection encompasses such certifiable classics as the Onion Soup Gratiné e from Au Pied du Cochon, the Sauerkraut with Fish from Bofinger, the Pan-Grilled Rib Steak with Bé arnaise Sauce from Le Bistrot Paul Bert, and the Chocolate Profiteroles from Julien, as well as new variations on old and familiar themes -- the Endive Tatin with Goat Cheese from L'É pi Dupin, the Veal Blanquette with Ginger and Lemongrass from Le Baratin, the Warm Almond Cake with Caramel Cream fromLe Repaire de Cartouche. With evocative black-and-white photographs and colorful descriptions of the featured establishments, "The Bistros, Brasseries, and Wine Bars of Paris" brings home the French capital's most extraordinarily ordinary flavors. |
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