The Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes from the Real Paris

By Daniel Young

Book Overview

You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine bar In his third cookbook,... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0060590734
• ISBN13: 9780060590734
• Release Date: January 2006
• Publisher: William Morrow Cookbooks
• Length: 224 Pages
• Weight: 1.38 lbs.
• Dimensions: 9.1" x 0.9" x 7.4"

Customer Reviews

Bistronomie

This book provides a look into several restaurants that are part of a not too new trend in dining in Paris- the (around) 30 euro three course prix fixe with two seatings each evening(referred to by some as bistronomie.) I enjoyed seeing recipes from one of my favorites- L'Ourcine - which are not likely to be found in other French cookbooks.

Incredible for Francophiles and foodies

I picked this book up expecting the recipes to be a bit out of my humble culinary grasp, and to mostly get a feel for everyday French foods and how the flavors and textures interact. I love to read books like Peter Mayle's A Year in Provence and to enjoy new experiences and places through writing. This book surpassed my expectations. The recipes are simple, yet are not things I would have ever come up with on my own. The steps to create the dishes here are very simply laid out, and require everyday ingredients that I can get at my local supermarket, yet use combinations that are intriguing and fascinatingly foreign. Each recipe has the French name written below the dish's title, and then has a paragraph or more describing how the flavors mingle and work together, with tips for substitutions, and background information on how/ where/ by whom the dish is usually enjoyed. I was thrilled by this book - I expected it to be a fun diversion with a few inspirations, but the simple appetizers and small meals in this book are just the kind of easy to make but quality fare I most like to cook. This has earned a permanent place on my shelf.