Customer Reviews

The Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes from the Real Paris

5 star:		(1)
4 star:		(3)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

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.

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.

This book provides a look into several restaurants that are part of a not too new trend in dining in Paris- the (around) 30 euro three course prix fixe with two seatings each evening(referred to by some as bistronomie.) I enjoyed seeing recipes from one of my favorites- L'Ourcine - which are not likely to be found in other French cookbooks.

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.

The carrot with cumin soup recipe from this book was choosen to try for my club's Paris Bistro gourmet dinner. The book also contains an interesting discussion of the difference between a Paris bistro, a wine bar and a brasserie.