Williams-Sonoma Foods of the World: Paris: Authentic Recipes Celebrating the Foods of the World

Overview

Paris has long been the culinary heart of France, and its residents are still as discriminating today as they have been for centuries. Without hesitation, Parisians travel to one specialty shop after another, seeking out the best-quality bread, cheese, honey, olive oil, chocolate, and wine. When not eating at home, they enjoy the many bistros and brasseries that rank Paris among the world's top dining-out cities. Williams-Sonoma Foods of the World Paris, filled with vivid photographs, explores the many reasons ...
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Overview

Paris has long been the culinary heart of France, and its residents are still as discriminating today as they have been for centuries. Without hesitation, Parisians travel to one specialty shop after another, seeking out the best-quality bread, cheese, honey, olive oil, chocolate, and wine. When not eating at home, they enjoy the many bistros and brasseries that rank Paris among the world's top dining-out cities. Williams-Sonoma Foods of the World Paris, filled with vivid photographs, explores the many reasons for the city's internationally recognized culinary reputation. Dozens of stories reveal the secrets of making long-cherished foods and profile people, places, and influences that have shaped the Parisian food scene. More than 45 recipes allow you to sample traditional dishes, such as Boeuf en Daube, Steak with Shallot Sauce, or Raspberry Charlotte, as well as such innovations as Duck Breasts with Port and Figs or Strawberry Soup. Wherever you live, you can experience the remarkable cuisine of the City of Light.
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Product Details

  • ISBN-13: 9780848728540
  • Publisher: Oxmoor House
  • Publication date: 10/15/2004
  • Series: Williams-Sonoma Foods of the World Series
  • Edition description: REV
  • Edition number: 1
  • Pages: 192
  • Sales rank: 1,125,126
  • Product dimensions: 10.00 (w) x 10.75 (h) x 0.89 (d)

Table of Contents

Introduction
Culinary History 9
Contemporary Cuisine 11
Dining Out 15
Markets 23
Flavors of the Arrondissements 25
Map of Paris 28
Best of Paris
La Boulangerie 32
Le Cafe 38
La Charcuterie 42
Le Fromage 44
Specialty Shops 50
Le Vin 54
La Patisserie 62
Le Chocolat 66
Reference
Glossary 185
Ingredient Sources 187
Index 188
Acknowledgments and Photography Locations 191
Les Hors-D'Oeuvre
Pate Aux Rerbes: Pate with Herbs 74
Moules Farcies Gratinees: Mussels with Green Garlic Butter 77
Les Crudites: Cold Vegetable Platter 78
Croustillants: Cheese Crackers 81
Foie Gras Saute Aux Pommes: Seared Foie Gras with Apples 82
Tartelettes Aux Champignons: Mushroom Tartlets 85
Les Entrees
Soupe a L'oignon: French Onion Soup 91
Soupe a L'Artichaut: Puree of Artichoke Soup 92
Oeufs en Cocotte: Baked Eggs in Cream 95
Salade Frisee Aux Lardons: Frisee Salad with Bacon 96
Salade de Mache et de Betterave: Beet and Lamb's Lettuce Salad 99
Omelette Aux Fines Herbes: Herb Omelet 100
Potage Parmentier: Leek and Potato Soup 103
Poireaux Vinaigrette: Poached Leeks with Vinaigrette 105
Les Plats
Onglet Aux Echalottes: Steak with Shallot Sauce 111
Filet de Rouget Poele A la Tapenade: Panfried Red Mullet with Tapenade 112
Poulet au Riesling: Sauteed Chicken in Riesling 115
Roti de Porc Aux Parfoms de Soleil: Roast Pork with Fennel and Herbs 116
Cotes de Boeuf Aux Carottes: Braised Short Ribs with Carrots 119
Poulet Roti Aux Endives et Aux Pommes de Terre: Roast Chicken with Endive and Potatoes 120
Gigot D'Agneau Aux Artichauts: Roast Leg of Lamb with Artichokes 123
Blanquette de Veau: Veal Stew 124
Magrets de Canard Aux Figues et Au Porto: Duck Breasts with Port and Figs 127
Poisson au Four, Sauce a L'Oseille: Baked Fish with Sorrel Bearnaise 128
Cuisses de Canard au Chou: Roast Duck Legs with Savoy Cabbage 131
Boeuf en Daube: Beef Stewed in Red Wine 132
Pot-Au-Feu de Fruits de Mer: Mixed Seafood Stew 135
Les Legumes
Flageolets au Beurre de Cerfeuil: Flageolet Beans with Chervil Butter 140
Gratin Dauphinois: Potatoes Baked in Cream 143
Courgettes A la Nicoise: Sauteed Zucchini and Tomatoes 144
Lentilles Tiedes A la Vinaigrette: Warm Lentils with Vinaigrette 147
Les Petits Oignons au Vin Rouge: Little Onions in Red Wine Sauce 148
Puree de Celeri-Rave: Celery Root Puree 151
Pommes Frites: French Fries 152
Salade Verte: Green Salad 155
Les Desserts
Madeleines au Citron: Lemon Madeleines 161
Souffle Aux Noisettes, Sauce au Chocolat: Hazelnut Souffle with Chocolate Creme Anglaise 162
Soupe de Fraises: Strawberry Soup 165
Ananas au Four A la Glace au Caramel: Roasted Pineapple with Caramel Ice Cream 166
Peches au Four, Sauce Aux Pistaches: Roasted Peaches with Pistachio Creme Anglaise 169
Tarte Tatin: Upside-Down Apple Tart 170
Fromage Blanc Nappe de Coulis de Fruits: Fresh Cheese with Fruit Coulis and Cream 173
Charlotte Aux Framboises: Raspberry Charlotte 174
Poires au Vin Rouge: Poached Pears in Spiced Red Wine 177
Creme Brulee: Classic Caramelized Custard 178
Crepes Sucrees, Trois Manieres: Crepes with Three Sweet Fillings 181
Pots de Creme au Chocolat: Chocolate Custards 182
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