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From Barnes & NobleThe Barnes & Noble Review
When it comes to French food in general, and Parisian food in particular, Patricia Wells is one of our best interpreters. Intensely interested in all things culinary and French, she has spent the past 20-odd years in France as a restaurant critic and cookbook author, discovering the best of the best. Now Wells concentrates on Paris, the city where she lives, and shares recipes of favorite dishes in her favorite cafés, bistros, restaurants, wine bars, markets, and cheese shops.
By covering the Parisian food scene so thoroughly, Wells provides a culinary guide as well as a book of recipes. As you would hope, she delivers many traditional recipes: a Tarte Tatin from Jamin, a French Onion Soup from the Left Bank brasserie Balzar, and a classic Hanger Steak from Le Mauzac. From the bistros: Allard's Lamb's Lettuce and Beets as well as Les Bookinistes' Cream of Corn Soup. From the markets: Boulevard Raspail's Cream of Mushroom Soup; and one of her favorite recipes, The Apple Lady's Apple Cake. There are cutting-edge recipes too, from Wells's collaborations with Joël Robuchon to Tante Louise's innovative Caramelized Cauliflower Soup with Foie Gras.
From Taillevent's Cream of Watercress Soup to The Taxi Driver's Wife Secret Mussels, all the recipes are adapted for the home kitchen. Wells also includes resources, cooking, and buying tips.
Just in case a trip to Paris is in your future, each recipe also includes an address, phone number, fax, and Métro station for its source. (Ginger Curwen)