- Gebundene Ausgabe: 224 Seiten
- Verlag: William Morrow Cookbooks (31. Januar 2006)
- Sprache: Englisch
- ISBN-10: 0060590734
- ISBN-13: 978-0060590734
- Größe und/oder Gewicht: 24 x 19,5 x 2,3 cm
- Amazon Bestseller-Rang: Nr. 379.772 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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The Bistros, Brasseries, and Wine Bars of Paris
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Produktbeschreibungen
Kurzbeschreibung
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 BÉarnaise 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.
Synopsis
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.
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Incredible for Francophiles and foodies
2. Februar 2006
Format:Gebundene Ausgabe
I picked this book up expecting the recipes to be a bit out of my humble culinary grasp, and to mostly get a feel for everyday French foods and how the flavors and textures interact. I love to read books like Peter Mayle's A Year in Provence and to enjoy new experiences and places through writing.
This book surpassed my expectations. The recipes are simple, yet are not things I would have ever come up with on my own. The steps to create the dishes here are very simply laid out, and require everyday ingredients that I can get at my local supermarket, yet use combinations that are intriguing and fascinatingly foreign.
Each recipe has the French name written below the dish's title, and then has a paragraph or more describing how the flavors mingle and work together, with tips for substitutions, and background information on how/ where/ by whom the dish is usually enjoyed.
I was thrilled by this book - I expected it to be a fun diversion with a few inspirations, but the simple appetizers and small meals in this book are just the kind of easy to make but quality fare I most like to cook. This has earned a permanent place on my shelf.
This book surpassed my expectations. The recipes are simple, yet are not things I would have ever come up with on my own. The steps to create the dishes here are very simply laid out, and require everyday ingredients that I can get at my local supermarket, yet use combinations that are intriguing and fascinatingly foreign.
Each recipe has the French name written below the dish's title, and then has a paragraph or more describing how the flavors mingle and work together, with tips for substitutions, and background information on how/ where/ by whom the dish is usually enjoyed.
I was thrilled by this book - I expected it to be a fun diversion with a few inspirations, but the simple appetizers and small meals in this book are just the kind of easy to make but quality fare I most like to cook. This has earned a permanent place on my shelf.
1 von 1 Kunden fanden die folgende Rezension hilfreich
disappointment
9. November 2011
Format:Gebundene Ausgabe
I came across this book in the library and while it was an enjoyable and somewhat informative read, I was sorely disappointed when I tried two dessert recipes--Lime Custard and Orange Tuiles. The measurements given didn't seem quite right to me but I followed the recipes to the letter anyway. It wasn't a case of the recipes just not quite working or simply not tasting all that good. They failed miserably; the custard tasted awful and the batter for the tuiles was way too thin.
I couldn't help but question the accuracy of these recipes from the outset simply because most chefs of the caliber/type in this book oftentimes can't give you exact measurements for their dishes. Also, why would they want to give away their trade secrets?
In the end I'm left with the sense that this book is more style than substance and I'm so glad I didn't shell out any money for it.
I couldn't help but question the accuracy of these recipes from the outset simply because most chefs of the caliber/type in this book oftentimes can't give you exact measurements for their dishes. Also, why would they want to give away their trade secrets?
In the end I'm left with the sense that this book is more style than substance and I'm so glad I didn't shell out any money for it.
1 von 1 Kunden fanden die folgende Rezension hilfreich
Basic French Cooking
20. September 2010
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
Book is a generally basic introduction into the most common dishes served at bistros, brasseries, and wine bars in Paris. Always wanted to know how to do a authentic French Onion Soup and finally made it and it in itself was worth the purchase of the book. Also they do have some history written about some dishes and famous eateries in Paris which I enjoyed.
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