In this warm look into the world of French bistro food, eminent food writer Patricia Wells reveals her love for this simple, robust cuisine in a collection of recipes garnered from France's best bistros. From Warm Potato Salad with Herbed Vinaigrette to Lamb Stew in White Wine to Pear Clafoutis, Wells admits her preference for hearty, homey bistro dishes. Through clearly written recipes, Wells encourages cooks to buy the best ingredients and turn them into fragrant, warming dishes. Each recipe has a note telling where it came from and alluding to its flavor. Pithy quotes throughout the book relate to bistro style--in cooking, serving, and eating--and historical quotations give a cultural connotation. Wine choices reach deep into the heart of France, from a crisp white from Provence such as a Chateau Simone with lamb, to a good Côtes du Rhone (Cru du Coudelet) with guinea hen. From the introduction to the last dessert recipe (for Prunes in Red Wine), Bistro Cooking
is sure to please not just the novice in the kitchen, but the experienced cook as well. --Susan Loomis, Amazon.co.uk
From Library Journal
Bistro cooking is currently the rage, and the author of The Food Lover's Guide to Paris (Workman, 1988. 2d ed.) and . . . to France (Workman, 1987) is just the person to write about it. Wells has collected recipes from bistros all over France, as well as adapting classics and creating some new dishes of her own. This is real food, simple but not without sophistication, usually uncomplicated, and always delicious: Watercress and Potato Soup, L'Ami Louis's famed Roast Chicken, a Tarte Tatin of pears. With a text that is a pleasure to read, as always, and 200 recipes for what is really "French home cooking at its best," Wells's latest is highly recommended.
Copyright 1989 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.