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Frenchie: New Bistro Cooking Hardcover – March 25, 2014


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Product Details

  • Hardcover: 144 pages
  • Publisher: Artisan (March 25, 2014)
  • Language: English
  • ISBN-10: 1579655343
  • ISBN-13: 978-1579655341
  • Product Dimensions: 9.1 x 7.6 x 0.7 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 3.7 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #39,293 in Books (See Top 100 in Books)

Editorial Reviews

Review

“Greg is a brilliant chef and his cooking has an honesty and simplicity that really makes him stand out.”

—Jamie Oliver, author of Food Escapes

 

“Frenchie’s recipes are everything right: fresh, seasonal, simple, using locally sourced and sustainable ingredients, including a lot of delightful vegetables.”

—Alice Waters, author of The Art of Simple Food II

 

“If this is the future, I like it!”

—Anthony Bourdain, author of Medium Raw

 

“I don’t gush that often, but I really admire Greg Marchand, whose matchup of French and American cooking showcases the best of both cultures.”

—David Lebovitz, author of My Paris Kitchen

 

“Marchand is on the forefront of an exuberant new mode of dining in Paris: the ingredients are fastidiously seasonal, the cooking both soulful and refined.”

—Danny Meyer, author of Setting the Table

(Publishers Weekly)

“Inspired and adventurous. . . . These are delicious dishes with wonderful flavor combinations that come together quickly and easily.” —Publishers Weekly

(Various)

“Inspired. . . . These are delicious dishes with wonderful flavor combinations that come together quickly and easily.”

—Publishers Weekly

 

“Marchand’s wildly popular food turns French bistro food on end, incorporating techniques like chutneys and pestos to give a modern feel to classics.”

—Eater

(BookPage)

“In his beautifully illustrated debut cookbook, Frenchie: New Bistro Cooking, Marchand makes his vibrant recipes totally accessible for the home cook.”

BookPage

About the Author

GREG MARCHAND’s passion for cooking began in the kitchen of the French orphanage where he was raised. At 20, after putting himself through cooking school, Marchand began a journey that would take him to London, Hong Kong, Spain, and New York. While cooking at Jamie Oliver’s Fifteen, he earned the nickname Frenchie, an appellation that stuck. After 10 years cooking abroad, he returned home to open Frenchie the restaurant, and soon thereafter, a wine bar and a take-out food shop called Frenchie to Go—all on rue du Nil, which is now the most exciting food street in Paris.


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Customer Reviews

3.7 out of 5 stars
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See all 15 customer reviews
Well worth owning this book.
Frank H. Pacoe
Finally, as I hope for in a cookbook that I actually use, this book has excellent photos that accompany the very helpful descriptions of the cooking process.
Jeffrey Gordon
It has complicated recipes with many ingredients that can not be found in a grocery store.
Carmen Galand

Most Helpful Customer Reviews

25 of 29 people found the following review helpful By I Do The Speed Limit TOP 500 REVIEWER on April 8, 2014
Format: Hardcover
Seems to me: Too much ado about simple, fresh flavors. Not that I'm against simple and fresh--I think those attributes are extremely important--but aren't they the norm now? So, what's new and exciting here? Unless, maybe, you don't associate "simple" and "fresh" with "French Bistro", and that is what makes it "New"? After scrutinizing and trying these recipes--there are only 32 of them--I'm just not feeling the love; not feeling the excitement that seems to be part of the hoopla for Frenchie and his recipes.

And, I've not been inspired. I can put up with a lot in a cookbook if I can find inspiration in it. But in this book, I'm more often saying to myself, "Hey, I've been putting those ingredients together, using those techniques, for years."

After way too many pages of background information and pictures of the chef and his life's experiences, and a few pages to introduce the recipes, I was almost 30 pages into the book before I saw a recipe--and that recipe was Foie Gras with Cherry Chutney. Along with three full pages of pictures, the Foie Gras recipe covered four pages! My heart sank...I was not going to get much out of this cookbook... The pound of foie gras called for in the recipe will set you back almost $100, and you'll need it in a sous-vide vacuum bag. You will also need two pounds of bing cherries and 16 brandied cherries, among other ingredients.

So, there are a lot of self-centered, sophisticated--and quite honestly--simply- and under-flavored restaurant-quality recipes in this book, with often expensive and often out-of-the-ordinary ingredients. It is not my style. If it is your style, you will probably be very happy with this book.
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8 of 9 people found the following review helpful By Jeffrey Gordon on March 29, 2014
Format: Hardcover Verified Purchase
Received this cookbook yesterday and love it already. Went to our local farmer's market and bought the ingredients for the roasted carrot, orange and avocado salad. Wonderful! A big hit with some friends we had over. Look forward to other recipes, including the tagliatelle with chanterelles and lemon zest, the butternut squash risotto and the beef cheeks. We have gone to Frenchie's over the last two years when in Paris and treasure Greg's highly innovative cooking, changing completely each time. Finally, as I hope for in a cookbook that I actually use, this book has excellent photos that accompany the very helpful descriptions of the cooking process.

ADDITION TO MY REVIEW 5/10/14: Suggest also the Fresh Peaches, Smoked Mozzarella and Aged Balsamic salad. Peaches now coming into season in California, and this salad is excellent. We tried it with burrata, an alternative choice in the recipe. Must say, I enjoyed the sensual tearing of the peaches. Served it as second course at a dinner party and it got rave reviews.
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1 of 1 people found the following review helpful By Carmen Galand on June 6, 2014
Format: Hardcover Verified Purchase
My husband is a French Chef. It has complicated recipes with many ingredients that can not be found in a grocery store.
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1 of 1 people found the following review helpful By Frank H. Pacoe on May 30, 2014
Format: Hardcover Verified Purchase
"Frenchie" deserves his success. He has created a restaurant of the best of good food and a welcoming environment. Well worth owning this book.
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2 of 3 people found the following review helpful By V. Foster on April 8, 2014
Format: Kindle Edition Verified Purchase
This is a wonderful cookbook that reflects the innovative cooking of young chefs in Paris. Greg Marchand grew up in France but trained as a chef in Britain and New York, then returned home to Paris. His restaurants have gotten rave reviews and this cookbook was a response from patrons who asked him for recipes. I was able to easily find the ingredients he calls for and his instructions are clear and easy to follow. The recipes are innovative and delicious! If you want a cookbook that rehashes old tired American recipes that have been around forever, this is not the cookbook for you. If you are looking for fresh flavors and a taste of what Parisians are flocking to eat now -- this is the book you should buy.
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By Mandy Lou on July 7, 2014
Format: Hardcover Verified Purchase
Love this book and his restaurant is a must if your in Paris!!
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Format: Kindle Edition Verified Purchase
A simple clear "real" cooking book with "real" recipes you can prepare at home. Full of interesting idea, and combinations with interesting suggestions for wine pairing.
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By benigo t toda III on June 8, 2014
Format: Hardcover Verified Purchase
i cook so its a nice addition to my library to try the recopies in the book i will like it very much
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