Bistro Cooking

Bistro Cooking


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Bistro Cooking by Patricia Wells, Judy Kleiber Jones

Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France.
BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart.

Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.

Product Details

ISBN-13: 9780894806230
Publisher: Workman Publishing Company, Inc.
Publication date: 01/01/1989
Pages: 304
Sales rank: 446,043
Product dimensions: 7.44(w) x 9.25(h) x 0.81(d)

About the Author

Patricia Wells, for more than two decades the restaurant critic for The International Herald Tribune, is the author of the award-winning Bistro Cooking, as well as more than a dozen other books. She also runs a successful cooking school in both Paris and Provence, where she and her husband have lived for more than 30 years.

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Bistro Cooking 4 out of 5 based on 0 ratings. 3 reviews.
Guest More than 1 year ago
Patricia Wells' recipes are clear, straightforward, easy to prepare and taste delicious. These recipes are from the very best bistros in all parts of France; authentic and very tasty. The best dishes include: roast Provencal tomatoes, simple potato gratins, a magnificent seven-hour braised leg of lamb, the simplest mussel dish ever, and a very versatile rabbit and mustard sauce.
catalane More than 1 year ago
Truly french recipes, make you want to cook them. Easy to follow.Certain products are not available in regular market in small town which make the books useless except for the bookshelves.
Anonymous More than 1 year ago
I did not find a recipe that I wanted to cook, perhaps because I already had numerous similar recipes. So if you do not have bistro type recipes, then I think you could find a number of easy to prepare meals that would be tasty. The book is easy to use and well organized. Give it a try.