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1 Beaverton Cooking and Food- French
4 Home & Garden Cooking and Food- French

Bistro Cooking

by

Bistro Cooking Cover

 

Synopses & Reviews

Publisher Comments:

200 recipes inspired by the small family restaurants of France celebrate a return to generous, full-flavored cooking. Bistro is warm, bistro is family. Bistro is robust soups and rustic salads, wine-scented stews, bubbling gratins, and desserts from a grandmother's kitchen. Bistro is everyday china and elbows on the table and second helpings. It is best friends over for no particular reason. Bistro is earthy, not fuss; easy, not painstaking. And BISTRO COOKING presents no-nonsense, inexpensive, soul-satisfying cuisine inspired by the neighborhood restaurants of France.

With 200 recipes, plus menus and quotes, BISTRO COOKING features not only bistro owners in the kitchen, but French housewives, farmers, winemakers, breadbakers, and many others who contribute to bistro as a way of life.

"Patricia Wells' wonderful naturalness, openness, and honesty are in perfect harmony with the simple, delicious fare she celebrates in BISTRO COOKING . . . her enthusiasm and joy are reflected on every page of this fine book, and happily we are all the beneficiaries." -JACQUES PEPIN

MENU

LEFT BANK BISTRO; TABLE FOR TWO

Familiar bistro fare, a menu designed to celebrate romance, love, or simply the fact that you're alive and well. With this, try a Saint-Veran or a Macon-Villages.

Saucisson Chaud Pommes a L'Huile

Warm Poached Sausage with Potato Salad

Canard aux Olives Chez Allard

Chez Allard's Roast Duck with Olives

Tarte aux Pommes a la CrSme

Golden Cream and Apple Tart

Synopsis:

  • Selection of the Book-of-the-Month Club

  • Winner of the 1989 IACP/Seagram Food and Beverage Book Award

  • 164,000 copies in print

  • Synopsis:

    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.

    About the Author

    Patricia Wells is the author of The Food Lover’s Guide to Paris, The Food Lover’s Guide to France, Bistro Cooking, Simply French, and Trattoria.

    Table of Contents

    CONTENTS

    Introduction: Bistro as a Way of Life

    LES HOR D'OEUVRES, POUR VOUS METTRE EN APPETIT

    Appetizers, First Courses, and Palate Teasers

    LES SOUPES ET LES POTAGES DU JOUR

    Soups of the Day

    LES SALADES DU MARCHE

    Market Basket Salads

    LES PATES

    Pastas

    LES LEGUMES DE SAISON

    Seasonal Vegetables

    LES POMMES DE TERRE

    Potatoes

    LES OEUFS, LES FROMAGES, LES TERRINES, ET LES TARTES

    Eggs, Cheese, Terrines, and Tarts

    LES POISSONS ET LES FRUITES DE MER

    Fish and Shellfish

    LES VOLAILLES

    Poultry: Chicken, Duck, Guinea Hen, and Rabbit

    LES VIANDES, LES ROTIS, ET PLATS DU JOUR

    Meats, Roasts, and Daily Specials

    LES DESSERTS MAISON

    Homemade Desserts

    BASICS

    Pastries, Bread Dough, Sauces, and Stocks

    When in France

    Index

    Product Details

    ISBN:
    9780894806230
    Author:
    Wells, Patricia
    Publisher:
    Workman Publishing
    Location:
    New York :
    Subject:
    French
    Subject:
    Cookery, french
    Subject:
    Regional & Ethnic - French
    Subject:
    Cooking and Food-French
    Copyright:
    Edition Description:
    Trade Paperback
    Series Volume:
    3
    Publication Date:
    19890131
    Binding:
    TRADE PAPER
    Grade Level:
    General/trade
    Language:
    English
    Illustrations:
    photographs and illustrations throughout
    Pages:
    320
    Dimensions:
    9.63x6.89x.83 in. 1.37 lbs.

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    Related Subjects

    Cooking and Food » Regional and Ethnic » French
    Cooking and Food » Regional and Ethnic » United States » Ethnic

    Bistro Cooking Used Trade Paper
    0 stars - 0 reviews
    $6.95 In Stock
    Product details 320 pages Workman Publishing - English 9780894806230 Reviews:
    "Synopsis" by ,
  • Selection of the Book-of-the-Month Club

  • Winner of the 1989 IACP/Seagram Food and Beverage Book Award

  • 164,000 copies in print

  • "Synopsis" by ,
    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.

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