Bistro Cooking
Bistro Cooking by Patricia Wells, published by Workman Publishing on January 11, 1989, is a comprehensive exploration of French bistro cuisine. This edition spans 320 pages and presents a collection of over 200 recipes that highlight simple, hearty dishes typical of neighborhood restaurants in France. The book emphasizes robust soups, country omelets, wine-scented stews, and comforting desserts, all crafted to reflect the warmth and generosity of bistro dining.
Readers will discover a variety of scrumptious recipes, including Warm Poached Sausage with Potato Salad and Beef Stew with Wild Mushrooms and Orange. The book also features lively notes and sidebars that provide insights into the world of bistro owners and chefs, enhancing the culinary experience. With a focus on making traditional dishes lighter and quicker for modern cooking, this edition serves as a celebration of regional and ethnic French cooking.
Official synopsis Publisher
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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