Following the success of the classic Patricia Wells books, Paris Bistro Cooking and The Food Lovers Guide to Paris, Bistronomy offers an up-to-the-minute report on what is happening in the hottest Paris bistros of today, and how the home cook can reproduce their tricks.
For a decade now, a revolution has quietly been brewing in Paris: Out with the old stuffy white tablecloth, Michelin-starred, heavily sauced restaurants; in with the new style of bistros that run on a wildly creative, off-the-cuff, improvisational, and experimental energy that embraces influences from abroad–quelle horreur, even American chefs-and refracts the seasonal/local/sustainable mantra through the lens of classic French technique. This is the first book to interpret this new cuisine for the home cook, adapting 120 recipes from 25 of the best new Paris bistros for the everyday kitchen.
This collection will appeal to French-food lovers who buy David Lebovitz, Clotilde Dusoulier, and Rachel Khoo, this has the hip, cool edge that today’s good food lovers crave.
|Dimensions||216 × 254 mm|
Jane Sigal is a culinary journalist, editor, translator, and teacher based in New York. Having lived in Paris for 12 years and earned a Grand Diplo^me de Cuisine from La Varenne, she returns to France often to report on culinary community. She is a contributing editor at Food and Wine, though you can find her articles in such publications as the New York Times, Saveur, The Wall Street Journal, Every Day with Rachel Ray, and Time Out New York.
Patricia Wells is the celebrated author of Bistro Cooking and The Food Lover's Guide to Paris.