Home Bistro: Simple, Sensual Fare in the Comfort of Your Own Kitchen

Home Bistro: Simple, Sensual Fare in the Comfort of Your Own Kitchen

by Betty Fussell, David Rosengarten, Joshua Wesson
     
 

Are you tired of coming home after a long day's work to an uninspired dinner that barely tides you over until morning? Are you fed up with crowded restaurants, surly waiters, and overpriced meals? Acclaimed cookbook author Betty Fussell offers an accessible and exciting alternative in Home Bistro: Simple, Sensuous Fare in the Comfort of Your Own Kitchen. This

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Overview

Are you tired of coming home after a long day's work to an uninspired dinner that barely tides you over until morning? Are you fed up with crowded restaurants, surly waiters, and overpriced meals? Acclaimed cookbook author Betty Fussell offers an accessible and exciting alternative in Home Bistro: Simple, Sensuous Fare in the Comfort of Your Own Kitchen. This creative collection of nearly 100 delectable, nohassle recipes celebrates being the master of your own culinary destiny. Learn how Orange-Cranberry Soup, Mustard-Lemon Linguine with Asparagus, or perhaps even Charred Shrimp Poblano can be on the menu of your own satisfying and delicious home-cooked meal in minutes.As practical and precise as she is unflaggingly innovative, Fussell understands that many of us don't have the time to shop for, plan, and cook elaborate menus every night of the week. Home Bistro features Betty Fussell's favorite recipes from her previous books on home cooking, Eating In and Home Plates, as well as more than 40 entirely new recipes to further tempt the palate. From appetizing "Starters and Nibbles" to mouthwatering "Afterwards," most of the recipes are one-dish meals designed to serve two, but they can be easily doubled or tripled for larger groups. Peruse these pages and discover how you can whip up incredible dishes in no time, most often employing a single pot, one knife, and a blender or food processor. Even beverage decisions are made easy with selections by wine experts David Rosengarten and Joshua Wesson.

Fussell offers tips on how to make everyday -shopping fast and painless, with concise advice on stocking the pantry to eliminate last-minute frustrations; how to be imaginative with the seemingly unexciting ingredients you have on hand; how to substitute ingredients for a new twist on a basic recipe. She even recommends complementary accompaniments and interesting presentation ideas for various dishes.

Home Bistro is about simple pleasures. Once you've tried these recipes, you too will be smitten by the aroma of freshly snipped basil, the velvet of coconut cream, the lively bite of jalapeño peppers, and the endless other new food discoveries that await youin your own kitchen.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Today's popular bistro formulagood food speedily prepared in relaxing surroundingsfares well at home, according to veteran food authority Fussell, when fresh ingredients are selected and prepared with imagination. Adding 45 new recipes to favorites drawn from 1986's Eating In and Home Plates (1990), Fussell offers more than 180 recipes that tantalize the senses without the need for time-consuming techniques or heavy-duty equipment. Thus, venison steak becomes memorable simply sauced with fresh berries simmered in currant jelly and Dijon mustard; intriguing Wok-Smoked Scallops with Green Sauce requires no more than a few minutes and a wok, rack and blender. Simple, however, need not be mundane: Fussell features extravagances like Truffled Eggs or Gin Quail designed for bold palates and big spenders. Single-dish recipes to serve twoe.g., Chinese Greens with Pesto, and Pasta with Avocado Cream, and Brandied Clam Stew (that can also appear as a clam pie)are particularly noteworthy. This is a daring volume directed toward adventurous palates stimulated by the possibilities of Walnut-Crusted Flounder or Chocolate-Chile Cream. Culinary explorers drawn to preparing special but not too demanding dishes, even when guests aren't expected, will find that this collection presents a hard-to-resist itinerary. (May)
Library Journal
Fussell's last two books, Crazy for Corn (LJ 4/15/96) and The Story of Corn (LJ 7/92), have made her the Queen of Corn, but she is also the author of a number of other books on food and cooking. Recipes from two of these, Eating In (1986) and Home Plates (NAL: Dutton, 1990) have been revised and collected here, along with 45 new ones. Most are one-dish meals for two people; all are for simple, vibrantly flavored dishes, presented in an unintimidating, companionable style. For most collections.

Product Details

ISBN-13:
9780880015264
Publisher:
HarperCollins Publishers
Publication date:
05/28/1997
Pages:
272
Product dimensions:
6.25(w) x 9.25(h) x 0.25(d)

Related Subjects

Read an Excerpt

Sweet Lemon Noodles

(Dessert Pasta)

Ingredients:

4 tablespoons butter
1/2 pound fresh ricotta cheese
1/2 mascarpone
2 to 3 tablespoons sugar Rind and juice of 1 lemon
1/2 pound fresh fettuccine, or other egg noodles

Instructions:

Bring 3 quarts of water (with a tablespoon of salt and a teaspoon of oil) to a boil. Melt butter in a medium saucepan. Remove from heat and blend in ricotta and mascarpone until smooth. Add sugar, lemon rind, and juice. Taste and add more sugar if desired.

Cook pasta in boiling water, taste after 1 minute, and drain the moment the pasta is al dente. Toss pasta with the sauce.

Serve as a dessert after a light meal, such as Steamed Clams with Vegetables.

For a savory/unsweetened pasta, simply eliminate sugar and make a lemon-flavored cheese sauce. Or, for another form of dessert using ricotta and mascarpone, fill a prebaked pastry crust with the mixture and sprinkle the top with toasted almonds or candied lemon slices.

Accompany this simple but delicious preparation with an unusual dessert wine, such as a sharp, lemony Malvasia from Sicily.


Honey-Mustard Spareribs

Ingredients:

1 side lean spareribs (about 2 pounds)
1/4 cup honey
1/4 cup Dijon mustard
2 teaspoons soy sauce
2 tablespoons cider vinegar
2 cloves garlic, peeled and mashed
1 fresh red or green chili pepper, or Tabasco sauce to taste
3 cups sauerkraut, rinsed and drained
1 medium onion, diced
1 cup dry white wine
Instructions:

Trim off excess fat and make a shallow cut between each rib. Dropribs into a large pot of boiling water and simmer for 40 minutes. Drainwell.

Make basting sauce of honey, mustard, soy sauce, vinegar, garlic, and chili by mixing in a blender.

Place sauerkraut, onion, and wine in a shallow baking dish. Lay ribs on top and brush on both sides with sauce, placing ribs fat-side up. Roast at 400'Ffor 20 minutes, basting until all sauce is used.

To serve, cut between every rib, or every two ribs, and place sauerkraut to the side.

Good with Roasted Potato Chips.

If you have enough time, roast the ribs, without poaching, at 375'F. for about 1-1/2 hours. Cover ribs with basting sauce and cover pan with aluminum foil. Bake 50 minutes with foil on, add sauerkraut, and continue baking ribs uncovered for 30 to 40 minutes more, or until browned.

Simple, fruity reds like young Zinfandels and Barberas are great with sweet and sour ribs.

Home Bistro. Copyright © by Betty Fussell. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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Meet the Author

Betty Fussell lives and cooks in New York City. She is the author of seven cookbooks, including The Story of Corn, Home Plates, Masters of American Cookery, I Hear America Cooking, Eating In, and Food in Good Season. She specializes in American food and good home cooking, and her work has appeared in the New York Times, Vogue, Connoisseur, Journal of Gastronomy, Travel & Leisure, and other magazines.

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