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Frenchie: New Bistro Cooking
     

Frenchie: New Bistro Cooking

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by Greg Marchand
 

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.

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?”Frenchieanswers, unequivocally, “Yes!”

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.)
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

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

Product Details

ISBN-13:
9781579655341
Publisher:
Artisan
Publication date:
04/01/2014
Pages:
144
Sales rank:
1,333,670
Product dimensions:
7.70(w) x 9.10(h) x 0.90(d)

Related Subjects

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.

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Frenchie: New Bistro Cooking 1 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
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.