Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes from the Real Paris

( 1 )
Pick Up In Store

Pick Up in Store

Reserve and pick up in 60 minutes at your local store

Hardcover
$17.89
BN.com price
$24.95 List Price (Save 28%)
Marketplace (New and Used)
from
$4.36
$24.95 List Price (Save 83%)
Usually ships in 1-2 business days
All (15)  
Used (8)  
New (7)  
Close
Sort by
Page 1 of 2
Showing 1 – 10 of 15 (2 pages)
$4.36
(Save 83%)
Yankee Clipper Books
Seller since 2009

Feedback rating:

(3924)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

Very Good
Very good condition book with only light signs of previous use. Sail the Seas of Value

Ships from: Windsor, CT

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$4.36
(Save 83%)
GreenEarthBooks
Seller since 2009

Feedback rating:

(4878)

Condition: Very Good
Appearance of only slight previous use. Cover and binding show a little wear. All pages are undamaged with potentially only a few, small markings. Help save a tree. Buy all ... your used books from Green Earth Books. Read. Recycle and Reuse! Read more Show Less

Ships from: Portland, OR

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$4.72
(Save 81%)
Free State Books
Seller since 2012

Feedback rating:

(1010)

Condition: Very Good
This copy shows very minor wear. Free State Books. Never settle for less.

Ships from: Halethorpe, MD

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$8.70
(Save 65%)
Extremely_Reliable
Seller since 2007

Feedback rating:

(3210)

Condition: Very Good
Buy with confidence. Excellent Customer Service & Return policy.

Ships from: Richmond, TX

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
$9.00
(Save 64%)
Heroes Bookshop NY
Seller since 2005

Feedback rating:

(69)

Condition: Very Good
2006 Hard Cover Very Good in Very Good jacket Cookbook This copy is tight and clean with a remainder mark & a small tear to the dust cover edge.

Ships from: Niagara Falls, NY

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$11.36
(Save 54%)
Justice's Fine Books
Seller since 2011

Feedback rating:

(0)

Condition: New

Ships from: Canton, OH

Usually ships in 1-2 business days

  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$11.99
(Save 52%)
Magers&Quinn
Seller since 2008

Feedback rating:

(2449)

Condition: Very Good
Previously read with moderate shelf wear. No underlining or margin notes present. We are the Twin Cities' largest independent book store.

Ships from: Minneapolis, MN

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$12.62
(Save 49%)
Books Any
Seller since 2010

Feedback rating:

(1917)

Condition: New
2006 Hard cover New. Glued binding. Paper over boards. With dust jacket. 214 p. Contains: Illustrations.

Ships from: Valley Stream, NY

Usually ships in 1-2 business days

  • •Canadian
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$14.16
(Save 43%)
Great Book Deals
Seller since 2008

Feedback rating:

(12288)

Condition: New
Absolutely Brand New & In Stock. 100% 30-Day Money Back. Direct from our warehouse. Over 5+ Million Customers served. In business since 1997. Happy Customers is Our #1 Goal. ... Customer Service toll free upport Monday-Friday EST Hrs. 4 to 14 business day Delivery Time by US Post Office. Read more Show Less

Ships from: Oldsmar, FL

Usually ships in 1-2 business days

  • •Standard, 48 States
  • •Standard (AK, HI)
$15.82
(Save 37%)
indoo
Seller since 2007

Feedback rating:

(21685)

Condition: New
BRAND NEW

Ships from: Avenel, NJ

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
Page 1 of 2
Showing 1 – 10 of 15 (2 pages)
Close
Sort by
NOOK Book (eBook)
$11.99
BN.com price

Available on NOOK devices and apps

  • Nook Devices
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for iPad
  • NOOK for iPhone
  • NOOK for Android
  • NOOK for Android (Tablet)
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK Study
  • NOOK for PC
  • NOOK for Mac

Want a NOOK? Explore Now

More About This Book

Overview

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.

Editorial Reviews

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 Caf 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 (Gougeres), Warm Lentil Salad, Onion Soup Gratinee, Pan-Grilled Rib Steak with Bearnaise 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.) Copyright 2005 Reed Business Information.
Library Journal
Francophiles and food lovers will all enjoy Young's (The Paris Caf Cookbook) compendium of classic bistro, brasserie, and wine bar fare like Poached Skate Wing with Brown Butter Sauce and new favorites like Willi's Wine Bar Mix, which can easily be made by any North American cook. From appetizers to main courses and desserts, the book features something for every cook, no matter what her or his comfort level in the kitchen. Readers are also offered an examination of the differences among the three titular establishments and a directory for each, which will especially interest those wanting to learn more about these typically Parisian places. Young, who worked as the restaurant critic for the New York Daily News, spends part of the year in Paris, and his knowledge of the city certainly comes through. A useful and enjoyable addition to public libraries.-Shelley Brown, Richmond P.L., Vancouver, B.C. Copyright 2006 Reed Business Information.

Product Details

  • ISBN-13: 9780060590734
  • Publisher: HarperCollins Publishers
  • Publication date: 1/31/2006
  • Pages: 224
  • Sales rank: 621,736
  • Product dimensions: 7.37 (w) x 9.12 (h) x 0.86 (d)

Meet 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.

Read an Excerpt

The Bistros, Brasseries, and Wine Bars of Paris

Everyday Recipes from the Real Paris
By Daniel Young

HarperCollins Publishers, Inc.

Copyright © 2006 Daniel Young
All right reserved.
ISBN: 0060590734

Le Beurre Noisette

Celery Root Puree

Puree de Celeri-rave
Makes 3 to 6 side-dish servings

Served at Le Beurre Noisette as an accompaniment to the bistro's rosemary veal roast (page 111), this celery root puree complements any number of meat, poultry, and fish dishes. For optimum creaminess, Thierry Blanqui uses rice as the starch in his puree, not potatoes, the dish's customary thickening agent. The water contained in the potatoes can dilute the puree's texture as well as its mild taste. The only risk in preparing it Blanqui's way is that the silky smooth puree becomes a distraction. You just can't keep your fork away from it. A quantity that should feed up to six people easily gets polished off by three.

Ingredients:

1 celery root (about 1 1/2 pounds), peeled, trimmed, and cut into 1-inch cubes
1 quart whole milk
Coarse sea salt
2 tablespoons long-grain white rice
3/4 cup heavy cream

Instructions:

Place the celery root in a saucepan, cover with the milk, season with a pinch of salt, and heat over medium-high heat to a boil. Add the rice, lower the heat to low, partially cover, and simmer, stirring occasionally, until very soft, 40 to 45 minutes.

Drain the celery and rice, reserving the liquid (which, once cooled, can be frozen and later served as a soup), transfer to a blender or food processor and puree, scraping down the sides as necessary, until smooth.

Place the cream in a saucepan over medium heat and heat just to a boil, stirring with a wooden spoon to keep it from boiling over. Reduce the heat to low and simmer until the cream is slightly reduced and thickened, about 3 minutes. Add the pureed celery root and rice and cook, stirring constantly, until all the moisture has been absorbed, 2 to 3 minutes. Remove from the heat, season with salt, whip with a whisk to fluff the puree, and serve.

Le Bistrot Des Capucins

House-Salted Cod Wrapped in Ham

Morue en Jambon

Serves 4

Frustrated by the bother and uncertainty of soaking, desalting, and rehydrating dried salt cod in several changes of water over many hours, chefs like Gerard Fouche have taken to salting their own fresh cod. It allows them to have better control over the quality of the fish and the quantity of the salt. Overnight salting gives fresh cod a firmer texture that holds together better when wrapped with ham. Fouche suggests serving the ham-wrapped house-salted cod fillets over eggs piperade (page 139).

Ingredients:

4 skinless codfish fillets, 6 to 7 ounces each
2 tablespoons coarse sea salt
1/4 to 1/2 teaspoon piment d'Espelette or ancho powder or other medium-hot chili powder
3 tablespoons olive oil
4 thin slices country ham

Instructions:

The day before you plan to serve: Season the cod fillets on both sides with salt and piment d'Espelette. Place a couple of small plates upside down over a serving plate or tray, lay the fillets over the plates (this will allow the liquid to drain off), cover with plastic wrap, and refrigerate overnight.

Preheat the oven to 400°F. Heat the olive oil in a skillet over medium heat. Add the salted cod fillets and cook just until lightly golden, about 1 minute on each side. Drain on paper towels.

Working with one slice at a time, spread out the ham, lay a cod fillet over the ham, and roll it, tucking the end of the ham under itself to hold it in place, and transfer to a baking pan. Repeat with the remaining fillets. Place in the oven and bake until just cooked through, 6 to 8 minutes, depending on the thickness of the fillets. Serve atop eggs piperade, potatoes, or rice.

Continues...

Excerpted from The Bistros, Brasseries, and Wine Bars of Paris by Daniel Young Copyright © 2006 by Daniel Young. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Customer Reviews

Average Rating 5
( 1 )

Rating Distribution

5 Star

(1)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Review Guidelines
Add Recommendations
Your Name: Create a Pen Name or Leave Anonymously

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identiy on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

We're sorry, but penname is already taken.

Please select one of the following:
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

penname is available!

By visiting the BN.com website or marking a purchase on BN.com, a User is deemed to have accepted the Terms of Use.

Continue Anonymously

Welcome, penname

You have successfully created your Pen Name. Start enjoying the benefits of the BN.com Community today.

Sort by: Showing 1 Customer Review

  • Anonymous

    Posted December 22, 2005

    A real treat!!

    THE BISTROS, BRASSERIES, AND WINE BARS OF PARIS by Daniel Young is a must have book for all those who do group entertaining of gourmet meals from other countries for those hoping to get the most from a visit to Paris for those who want continuing memories and recipes from past visits to Paris and for all of us other folks who want a truly Parisian food experience from our own home. Best of all, this book is exactly what it says it is, and includes great descriptions of the similarities and differences of the food experiences given in the book title. The recipes are scrumptious and written easily for use by all levels of cooks. THE BISTROS, BRASSERIES AND WINE BARS OF PARIS should be included into all well stocked home cook book libraries. Want something different and delicious for a meal? Try the Provincial Style Stuffed Vegetables and your family will bless you! To add even more wealth to this book, Daniel Young concludes with a great section that gives specific names, addresses, and reviews of actual bistros, brasseries, and wine bars in Paris, France. You just can not miss with this 'more that a cook book' book!

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
Sort by: Showing 1 Customer Review
If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)
500 character limit