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The Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes from the Real Paris Hardcover – January 31, 2006

3.9 out of 5 stars 7 customer reviews

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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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About the Author

Daniel Young is a food critic by trade and a collector of kitchen, dining room, and café secrets in practice. He is the author of Made in Marseille, The Rough Guide to New York City Restaurants, and The Paris Café Cookbook and has written about French food and culture for many publications, including Gourmet, Bon Appétit, Condé Nast Traveler, the New York Times, and others. Formerly the restaurant critic for the New York Daily News, he now lives in Paris, London, and his hometown, New York.

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Product Details

  • Hardcover: 224 pages
  • Publisher: William Morrow Cookbooks; First Edition edition (January 31, 2006)
  • Language: English
  • ISBN-10: 0060590734
  • ISBN-13: 978-0060590734
  • Product Dimensions: 7.4 x 0.9 x 9.1 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,198,018 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Gen of North Coast Gardening TOP 500 REVIEWERVINE VOICE on February 1, 2006
Format: Hardcover
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.
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Format: Hardcover
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.
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Format: Hardcover Verified Purchase
This is a fine collection of simple,reliable recipes from the bistros in Paris. The recipes work and are not particularly complicated. A great introduction to bistro fare as well as a great way to relive that special trip to Paris. the author has another volume devoted to Paris' cafes...it's in the mail as I write this. Hoping that it will be equally as good.
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Format: Hardcover Verified Purchase
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.
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