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

~ (Author)

Editorial Reviews

From Publishers Weekly

The premise of this savvy, stylish cookbook is that French chefs can teach us a thing or two about fast food. Young (The Paris Café Cookbook) trains his investigative palate on Paris's sophisticated but informal eateries: wine bars, bistros and brasseries. In his well-researched introduction, he distinguishes the three types of establishments, offering a short history of each (all three, it happens, have evolved in a similar direction, so that classifications like "gastro bistro" and "brasserie du luxe" are less descriptive than they used to be). Cooking in such places elevates local, seasonal and often cheap ingredients into inventive concoctions, like a chicken roasted with crushed hazelnuts and cauliflower florets, or Nectarine Gratin with Mango Coulis. Many of the recipes are simply classic: Cheese Puffs (Gougères),Warm Lentil Salad, Onion Soup Gratinée, Pan-Grilled Rib Steak with Béarnaise Sauce, Choucroute and Chocolate Profiteroles. For a somewhat experienced chef with a willful disregard for cholesterol, these are easy to make at home. For the more casual cookbook browser, Young has also included a dining guide of the essential bistros, brasseries and wine bars he so temptingly describes. B&w photos. (Feb.)
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Product Description

You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine bar? In his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris's best eateries.

Daniel explains that, as true Parisians know; a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, cafe–restaurant providing continuous service and rough–and–ready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them.

Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own best–keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan–Grilled Rib Steak with Béarnaise Sauce, and Warm Almond Cake with Caramel Cream. Bistros, brasseries, and wine bars, define what it means to be out and eat out in Paris, to dine simply and very well. Theirs is the food that nourishes and sustains the Paris of Parisians – the real and everyday Paris – with local flavor, style, sophistication, personality, and attitude.

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Product Details

• Hardcover: 224 pages
• Publisher: William Morrow Cookbooks (January 31, 2006)
• Language: English
• ISBN-10: 0060590734
• ISBN-13: 978-0060590734
• Product Dimensions: 9.4 x 7.7 x 1.1 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #84,036 in Books (See Bestsellers in Books)

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  #39 in	Books > Travel > Europe > France > Paris
  #78 in	Books > Cooking, Food & Wine > Regional & International > European > French
  #91 in	Books > Travel > Reference & Tips > Food & Lodging > Dining

Customer Reviews

Most Helpful Customer Reviews

43 of 44 people found the following review helpful:

5.0 out of 5 stars Incredible for Francophiles and foodies, February 1, 2006

By	Gen of www.LibraryOfEden.com (California) - See all my reviews (TOP 500 REVIEWER)

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.

1 of 1 people found the following review helpful:

4.0 out of 5 stars Bistronomie, January 13, 2009

By	Richard L. Taylor "islander" (seattle) - See all my reviews (REAL NAME)

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.