From Publishers Weekly
The latest installment in Williams-Sonomas collection of glossy cookbooks presents readers with more than 40 French recipes by food-writer and consultant Rossen-Worthington (The Taste of Summer, etc.). Classic bistro fare is the mainstay of this book; recipes lean toward familiar, well-loved dishes like Pommes Frites, Salade Nicoise, Carmelized Onion Tart, Soupe au Pistou, Sole Meuniere, Coq au Vin, Tarte Tatin and Creme Brulee. Numerous sidebars and make-ahead tips explain such necessary details as the difference between pesto and pistou and the secret to making a good souffle (a spotlessly clean bowl and a big balloon whisk). Clean design and mouth-watering photographs complement Rossen-Worthingtons step-by-step instructions, making this a solid reference volume for any kitchen.
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About the Author
Diane Rossen Worthington
is a Los Angeles-based food writer and consultant. Trained at the London Cordon Bleu and taught by James Beard, Madeleine Kamman, Giuliano Bugialli, and Jacques Pepin, she has won the prestigious James Beard Award for her work as a radio broadcaster. Worthington's cookbooks include The Cuisine of California, The Taste of Summer, The California Cook,
and American Bistro.
She also created the recipes for Picnics and Tailgates
and Snow Country Cooking
in the Williams-Sonoma Outdoors series.