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Bistro: Great French Food

Overview

A bistro is like an old friend-as soon as you walk in, there is an air of familiarity, a sense that it's always been there and always will be. A small family-run establishment, the traditional bistro serves timeless, comforting classics and seasonal specialities in modest surroundings. The service is fast and the prices are low. The bistro is a uniquely Parisienne invention. The recipes in Bistro are some of the many in the repertoire of every good bistro chef. This is food without pretense. But it is food that ...
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Overview

A bistro is like an old friend-as soon as you walk in, there is an air of familiarity, a sense that it's always been there and always will be. A small family-run establishment, the traditional bistro serves timeless, comforting classics and seasonal specialities in modest surroundings. The service is fast and the prices are low. The bistro is a uniquely Parisienne invention. The recipes in Bistro are some of the many in the repertoire of every good bistro chef. This is food without pretense. But it is food that is delicious and timeless. From the classic onion soup to bourride and morue en bouillabaisse, the best tarte au citron, delicious rillettes and comforting coq au vin and cassoulet, great salads and fabulous vegetable dishes such as braised endives, artichauts a la barigoule and concombres saut?s, French Bistro is packed with wonderful food that is easy to prepare and delicious to enjoy.
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Product Details

  • ISBN-13: 9781742571331
  • Publisher: New Holland Australia
  • Publication date: 4/15/2012
  • Pages: 224
  • Sales rank: 605,856
  • Product dimensions: 8.00 (w) x 9.70 (h) x 1.20 (d)

Meet the Author

David Bransgrove is executive chef at La Brasserie, a popular French restaurant in Sydney's Darlinghurst. With over twelve years' experience in the Sydney fine dining scene, including at such institutions as Level Forty One and International, David brings a particular passion and expertise to the great traditions of French cookery, with artful and subtle variations that create a perfect symbiosis of the past and present.
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Table of Contents

Bienvenue 7

Stocks & sauces 8

Soups 24

Entrées 44

Salads 74

Main dishes 88

Side dishes 150

Cheese 182

Desserts 190

Menus 228

A little about me 234

Glossary 236

Index of recipes 237

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