Frenchie: New Bistro Cooking [NOOK Book]

Overview

On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand’s game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in color but in flavor, and filled with alluring hints of international influences. Chutneys, pestos, and flavored vinaigrettes take the place of heavier and more traditional French fare, and the juxtaposition of ingredients (watermelon with ...

See more details below
Frenchie: New Bistro Cooking

Available on NOOK devices and apps  
  • NOOK Devices
  • Samsung Galaxy Tab 4 NOOK 7.0
  • Samsung Galaxy Tab 4 NOOK 10.1
  • NOOK HD Tablet
  • NOOK HD+ Tablet
  • NOOK eReaders
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook)
$13.49
BN.com price
(Save 41%)$22.95 List Price

Overview

On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand’s game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in color but in flavor, and filled with alluring hints of international influences. Chutneys, pestos, and flavored vinaigrettes take the place of heavier and more traditional French fare, and the juxtaposition of ingredients (watermelon with ricotta salata; roasted carrots with oranges and avocado; raw baby turnips and juicy pears) adds energy to a once hidebound bistro tradition. To the question “Is there anything new under the sun?” Frenchie answers, unequivocally, “Yes!”

Read More Show Less

Editorial Reviews

Publishers Weekly
03/17/2014
In this delightful cookbook, chef and restaurateur Marchand begins his narrative with anecdotes of cooking traditional French food at age 15 in the orphanage in Nantes where he grew up. After putting himself through culinary school, he embarked on a 10-year journey cooking all over the world—London, Hong Kong, Spain, and New York. While working at Jamie Oliver’s London restaurant Fifteen (where he eventually became head chef), Marchand was given the nickname Frenchie, which now graces his critically acclaimed and much loved Paris restaurant. Marchand tells readers, “I didn’t write this book to show you what I could do: I wanted to show you what you can do.” And he succeeds with this inspired and adventurous collection, which reflects his philosophy of making good food with good ingredients. Marchand shares beautifully simple, seasonal recipes such as a grilled baby lamb with fava beans, sweet peas, and mint chutney. In the summer there’s smoked trout (smoking is one of Marchand’s signature techniques) with avocado puree and marinated cucumbers. For winter, Marchand suggests pan-fried duck breast with orange-infused celeriac, and candied kumquats. These are delicious dishes with wonderful flavor combinations that come together quickly and easily (Apr.)
Various

“Inspired and adventurous. . . . These are delicious dishes with wonderful flavor combinations that come together quickly and easily.” —Publishers Weekly

BookPage

“Inspired. . . . These are delicious dishes with wonderful flavor combinations that come together quickly and easily.”

—Publishers Weekly

“Marchand’s wildly popular food turns French bistro food on end, incorporating techniques like chutneys and pestos to give a modern feel to classics.”

—Eater

From the Publisher

“In his beautifully illustrated debut cookbook, Frenchie: New Bistro Cooking, Marchand makes his vibrant recipes totally accessible for the home cook.”

BookPage

Read More Show Less

Product Details

  • ISBN-13: 9781579656102
  • Publisher: Artisan
  • Publication date: 4/8/2014
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 144
  • File size: 19 MB
  • Note: This product may take a few minutes to download.

Meet the Author

GREG MARCHAND’s passion for cooking began in the kitchen of the French orphanage where he was raised. At 20, after putting himself through cooking school, Marchand began a journey that would take him to London, Hong Kong, Spain, and New York. While cooking at Jamie Oliver’s Fifteen, he earned the nickname Frenchie, an appellation that stuck. After 10 years cooking abroad, he returned home to open Frenchie the restaurant, and soon thereafter, a wine bar and a take-out food shop called Frenchie to Go—all on rue du Nil, which is now the most exciting food street in Paris.

Read More Show Less

Customer Reviews

Average Rating 1
( 1 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(1)

Your Rating:

Your Name: Create a Pen Name or

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 identity 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
Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted June 29, 2014

    Very disappointing. Recipies were very difficult and hard to f

    Very disappointing. Recipies were very difficult and hard to find ingredients. Returned the cookbook. This is a cookbook for the advance and even that I question. I am a cook and did not find this cookbook to be very helpful.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing 1 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)