Paris: Authentic Recipes Celebrating the Foods of the World

by Marlena Spieler

Book 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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0848728548
• ISBN13: 9780848728540
• Release Date: September 2004
• Publisher: Oxmoor House
• Length: 191 Pages
• Weight: 2.90 lbs.
• Dimensions: 0.9" x 9.9" x 10.8"

Customer Reviews

BEST French cookbook of the decade!!!!

We highly recommend this book for a true French experience. So far, we have tried the French Onion Soup, Baked Eggs in Cream, Leek and Potato Soup, Potatoes Baked in Cream, Braised Short Ribs with Carrots, Veal Stew, Green Salad, French Fries, Beet Salad, Beef Stew in Red Wine, Steak with Shallot Sauce, Creme Brulee(best ever!) and we look forward to our next recipe! Every recipe turned into a glorious dinner. We followed wine suggestions and they were perfectly on target which is rare in American cookbooks. Of course, we have access to the best ingredients in the world, therefore, we could not fail.

Good food, not as hard as you think it is to make

My husband and I use this book a lot and the WS Rome book. My favorite recipes are the Gratin Dauphinois, Poulet au Riesling - delicious, The whole chicken stuffed with lemon and garlic inside on a bed of endive and Chocolat Creme Pots. The Gratin dauphinois is a very simple and easy to follow recipe, one hint though add some shaved cave aged gruyere to top it off. The stuffed chicken, double or triple the seasonings, I cut two lemons in half, squirt the fresh lemon juice in and out of the chicken, when complete you will taste lemon in every bite of chicken. Polet au Riesling - a lil tougher to make, but my favorite recipe, th way the sauce blends with the mushrooms on the drumsticks, its absolutely mouth watering, perfect with a nice Beoujalis/Boudeux for dinner. Choc. creme pots - everyone loves it when I make this, I use Valhrona dark chocolate 70-90%. I spread the creme pots into tinier custard cups, because it is rich and big custard cup is just way to much, even for a choc. lover like me. The best part is the texture of the choc. creme pots, soft, silky chocolate, dissolving in your mouth, pure heaven. I totally recommend the book for these part. recipes.

Straightforward recipe book -- good for beginners

I used this book to prepare a French dinner party and everything went over wonderfully. My friends raved about the food and I raved about the book.

More reference than cookbook

This cookbook was an enjoyable read, but more as a reference work on the food of Paris than a comprehensive cookbook of Parisian dishes. The pictures are gorgeous and inspiring, but the recipes limited in number. It covers in great detail the everyday foods that make Paris so wonderful --- the different types of cheese, bread, coffee, etc. As a cookbook, it's quite limited and far from comprehensive. It is, however, quite refreshing to have a cookbook with such detailed information on the regional background of Paris to whet your appetite for the recipes.

Fantastic gift or coffee-table book!

I bought this book for my mother, who visited my husband and me in Paris last spring. She loved seeing the photos & maps of Paris, as well as seeing the recipes used for the things we had in restaurants. It's beautifully laid out, and will be a lovely reminder of her trip to Europe! I wouldn't mind if it had a few MORE recipes, but it is an interesting mix of food, photos, and pages dedicated to explaining French cheeses, wines, breads, chocolates, etc.; some of the things I love so much about living there!