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Bistro: Classic French Comfort Food

$49.99

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Bistro: Classic French Comfort Food

$49.99

ISBN: 9780789336989 Category: Tags: ,

Out of stock

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Description

Alain Ducasse, iconic chef and author of Simple Nature, presents a collection of recipes from his worldwide network of French bistros Allard (in Paris), Aux Lyonnais (Paris), and Benoit (Paris, New York, and Tokyo). A relaxing, convivial alternative to haute cuisine, bistro cooking most closely approaches the British gastropub or Italian osteria tradition, with less formal dishes served with local wine. Ducasse and his team of chefs have reengineered these casual classics with a contemporary eye, giving them subtle twists and a lighter, healthier profile. Recipes include the French country cooking we all love to order in family eateries, including oeufs cocotte, pate en croute, blanquette de veau, sole meuniere, classic French onion soup, and of course mousse au chocolat and poires belle-Helene. Expert instruction for approachable recipes will have you cooking like a French chef, delighting family and friends with delicious, modern versions of classic bistro fare.

Additional information

Dimensions 203 × 254 mm
Author

Alain Ducasse

Author Bio

Alain Ducasse is one of the most celebrated French chefs in the world, presiding over a global empire of restaurants, bistros, and cooking schools. His previous books include Nature: Simple, Healthy, and Good, Cooking for Kids, Cooking School, and Simple Nature.

ISBN

9780789336989

Pages

260

Bistro: Classic French Comfort Food

$79.99

ISBN: 9780847860241 Category: Tags: ,

Out of stock

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Description

From the unpretentious and intimate bistros of Paris and the classic bouchons of Lyons, the carefully selected recipes featured here are the most popular recipes from Alain Ducasse’s own series of critically acclaimed bistrot-style restaurants.

Aimed at anyone who has aspired to haute cuisine but has been scared off by its technical intricacies and reputation for heaviness, the recipes contained in this charming, contemporary looking volume are based on traditional, regional French dishes inspired by local agriculture and terroir, but with Ducasse’s signature treatment bringing them up date for the 21st century with contemporary twists and an eye toward healthier eating. These recipes demonstrate that simple ingredients, simply prepared, can give a result as good as using ingredients that are heavier or more expensive. Rooted in the history of French regional cooking and drawn from his restaurants Aux Lyonnais (in Paris), Benoit (in Paris, New York, and Tokyo), and Allard (in Paris), the 110 convivial and classic French bistro recipes include: oeuf cocotte, pate en croute, blanquette de veau fermier, mousse au chocolat and of course the classic dessert poire belle-Helene.

This volume on bistro cooking invites the reader on a journey to the heart of France’s traditional and popular cuisine – replete with charm and authenticity – and is nothing less than a celebration of France’s culinary heritage updated and refreshed for the 21st century.

Additional information

Dimensions 191 × 244 mm
Author

Alain Ducasse

Author Bio

Alain Ducasse is one of the most renowned chefs of his generation. He is also a restaurant designer, hotelier, and teacher of the culinary arts. Over thirty years, he has developed a unique savoir faire, which has helped define the contemporary art of living and eating. He is the first chef worldwide whose restaurants have been awarded three Michelin stars in two different cities.

ISBN

9780847860241

Pages

260

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