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Frenchie: New Bistro Cooking Hardcover – March 25, 2014

4.1 out of 5 stars 29 customer reviews

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Editorial Reviews

Review

“Approachable.”
—Bon Appétit
 
“Unlike the usual chef cookbook, this one is truly meant for the home cook. Recipes are divided by season and are loosely arranged from starters to desserts, though any of the savory dishes could easily serve as the entire meal.”
—Los Angeles Times
 
“Inventive bistro treats.”
—Cooking Light
 
“Inspired. . . . These are delicious dishes with wonderful flavor combinations that come together quickly and easily.”
—Publishers Weekly

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

“Packed with seasonal dishes from [Marchand’s] bistro and the stories behind them, as well as stunning photos that will earn it a place in your kitchen library for years to come."
FoodRepublic
 
“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

“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

 



“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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Product Details

  • Hardcover: 144 pages
  • Publisher: Artisan (April 1, 2014)
  • Language: English
  • ISBN-10: 1579655343
  • ISBN-13: 978-1579655341
  • Product Dimensions: 0.8 x 7.8 x 9.2 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (29 customer reviews)
  • Amazon Best Sellers Rank: #174,650 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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Format: Hardcover
At first glance, I thought this book was not for me. My initial thought was it is too sophisticated - I wouldn't take the time to make these recipes for just us - and then I realized I am WRONG.

Greg Marchand who worked for Jamie Oliver who gave him the nickname Frenchie said, "I didn't write this book to show you what I could do. I wanted to show you what you can do." I love that. Why shouldn't I make incredible gourmet meals for just my small family? I do make new recipes all the time - but sometimes life's busyness gets in the way and I resort to what can I put on the table relatively quickly and inexpensively. I do cook and make wonderful dishes for those times when we have company - but why should I think like that? Why just for company? We all deserve to make and eat wonderfully crafted and delicious tasting meals every day.

This book is approachable but sophisticated as well. It is divided into seasons with a few dessert recipes in each season.

There is foie gras with cherry chutney. I am not a fan of foie gras but I did make the cherry chutney and served it along side roasted chicken and pork. It was delicious. There are recipes for wild garlic broth with fresh crabmeat. Again, my husband is not a seafood fan so I made the broth to make a chicken style soup and that was delicious as well. I don't look at books the same way some folks do - "oh there are a lot of "this type" of recipe - so I can't use it" - of course you can - adapt.
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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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Format: Hardcover Verified Purchase
A really interesting cookbook with solid bistrot recipes. Just looking at the pictures makes you hungry. We will be trying his restaurant on our next trip to Paris, if we can get an impossibly difficult to get reservation.
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Interesting book, but obviously targeting those who are accomplished "chefs" for their friends and family. Very entertaining but fairly complex for the home cook. Not that any recipe couldn't be followed; each one could, IF you had the resources needed at your disposal. But, I look forward to attempting many of the dishes.
Overall, I enjoyed reading this book, and will enjoy the challenge of duplicating the art of this Chef!
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