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

By Daniel Young

Book Overview

What is the difference between a bistro, a brasserie, and a wine bar Though the French themselves may argue over the nuances, all three types of establishments nourish and sustain the Paris of... 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: 1.40 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.