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Bistro Cooking

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Overview


200 recipes inspired by the small family restaurants of France celebrate a return to generous, full-flavored cooking. Bistro is warm, bistro is family. Bistro is robust soups and rustic salads, wine-scented stews, bubbling gratins, and desserts from a grandmother's kitchen. Bistro is everyday china and elbows on the table and second helpings. It is best friends over for no particular reason. Bistro is earthy, not fuss; easy, not painstaking. And BISTRO COOKING presents no-nonsense, inexpensive, soul-satisfying ...
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Overview


200 recipes inspired by the small family restaurants of France celebrate a return to generous, full-flavored cooking. Bistro is warm, bistro is family. Bistro is robust soups and rustic salads, wine-scented stews, bubbling gratins, and desserts from a grandmother's kitchen. Bistro is everyday china and elbows on the table and second helpings. It is best friends over for no particular reason. Bistro is earthy, not fuss; easy, not painstaking. And BISTRO COOKING presents no-nonsense, inexpensive, soul-satisfying cuisine inspired by the neighborhood restaurants of France.

With 200 recipes, plus menus and quotes, BISTRO COOKING features not only bistro owners in the kitchen, but French housewives, farmers, winemakers, breadbakers, and many others who contribute to bistro as a way of life.

"Patricia Wells' wonderful naturalness, openness, and honesty are in perfect harmony with the simple, delicious fare she celebrates in BISTRO COOKING . . . her enthusiasm and joy are reflected on every page of this fine book, and happily we are all the beneficiaries." -JACQUES PEPIN

MENU

LEFT BANK BISTRO; TABLE FOR TWO

Familiar bistro fare, a menu designed to celebrate romance, love, or simply the fact that you're alive and well. With this, try a Saint-Veran or a Macon-Villages.

Saucisson Chaud Pommes a L'Huile

Warm Poached Sausage with Potato Salad

Canard aux Olives Chez Allard

Chez Allard's Roast Duck with Olives

Tarte aux Pommes a la CrSme

Golden Cream and Apple Tart

Here are 200 recipes inspired by the neighborhood restaurants of France, adapted and tested for the American table.

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Editorial Reviews

WNYC - Melissa Clark

“She really taught me modern, simplified French cooking. I discovered that book when I was really just getting serious about cooking. It was the time, it was the place, it was her voice. She understood French cooking and could tell me, an American, how to make it taste like it tastes in Paris, and I love that.”
—Melissa Clark
Library Journal
Bistro cooking is currently the rage, and the author of The Food Lover's Guide to Paris (Workman, 1988. 2d ed.) and . . . to France (Workman, 1987) is just the person to write about it. Wells has collected recipes from bistros all over France, as well as adapting classics and creating some new dishes of her own. This is real food, simple but not without sophistication, usually uncomplicated, and always delicious: Watercress and Potato Soup, L'Ami Louis's famed Roast Chicken, a Tarte Tatin of pears. With a text that is a pleasure to read, as always, and 200 recipes for what is really ``French home cooking at its best,'' Wells's latest is highly recommended.
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Product Details

  • ISBN-13: 9780894806230
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 1/28/1989
  • Pages: 320
  • Sales rank: 172,442
  • Product dimensions: 7.44 (w) x 9.25 (h) x 0.81 (d)

Meet the Author

Patricia Wells

Patricia Wells, for more than two decades the restaurant critic for The International Herald Tribune, is the author of the award-winning Bistro Cooking, as well as more than a dozen other books. She also runs a successful cooking school in both Paris and Provence, where she and her husband have lived for more than 30 years.

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Table of Contents


CONTENTS

Introduction: Bistro as a Way of Life

LES HOR D'OEUVRES, POUR VOUS METTRE EN APPETIT

Appetizers, First Courses, and Palate Teasers

LES SOUPES ET LES POTAGES DU JOUR

Soups of the Day

LES SALADES DU MARCHE

Market Basket Salads

LES PATES

Pastas

LES LEGUMES DE SAISON

Seasonal Vegetables

LES POMMES DE TERRE

Potatoes

LES OEUFS, LES FROMAGES, LES TERRINES, ET LES TARTES

Eggs, Cheese, Terrines, and Tarts

LES POISSONS ET LES FRUITES DE MER

Fish and Shellfish

LES VOLAILLES

Poultry: Chicken, Duck, Guinea Hen, and Rabbit

LES VIANDES, LES ROTIS, ET PLATS DU JOUR

Meats, Roasts, and Daily Specials

LES DESSERTS MAISON

Homemade Desserts

BASICS

Pastries, Bread Dough, Sauces, and Stocks

When in France

Index

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Customer Reviews

Average Rating 4
( 3 )
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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted July 24, 2001

    The best everyday French cookbook!

    Patricia Wells' recipes are clear, straightforward, easy to prepare and taste delicious. These recipes are from the very best bistros in all parts of France; authentic and very tasty. The best dishes include: roast Provencal tomatoes, simple potato gratins, a magnificent seven-hour braised leg of lamb, the simplest mussel dish ever, and a very versatile rabbit and mustard sauce.

    1 out of 1 people found this review helpful.

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  • Posted April 4, 2010

    cooking

    Truly french recipes, make you want to cook them. Easy to follow.Certain products are not available in regular market in small town which make the books useless except for the bookshelves.

    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted August 11, 2009

    Releatively easy recipes.

    I did not find a recipe that I wanted to cook, perhaps because I already had numerous similar recipes. So if you do not have bistro type recipes, then I think you could find a number of easy to prepare meals that would be tasty. The book is easy to use and well organized. Give it a try.

    0 out of 1 people found this review helpful.

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