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Buvette: The Pleasure of Good Food [Anglais] [Relié]

Mario Batali , Jody Williams

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Description de l'ouvrage

22 avril 2014
The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant.

BUVETTE: The Pleasure of Good Food

BUVETTE will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon.

There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.

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Descriptions du produit

Revue de presse

"This book is a treasure! The purity of ingredients and a charming French aesthetic are combined so beautifully that you want to taste every dish and cook them too!" ---Alice Waters, chef, author and proprietor of Chez Panisse

"Buvette, my favorite bistro in New York City, is an exquisitetreasure that should be wrapped in a Tiffany's blue box. Now comes Buvette the cookbook, a sparkling registry for the jewels of Jody Williams' kitchen. This book is bursting with recipes that will help turn a reader's kitchen into their very own gastrotheque." --Nancy Silverton, co-owner of Mozza and founder of La Brea Bakery

Jody Williams has crafted a career out of delivering big flavors in small, elegant packages." --Grub Street, 2013

The chocolate mousse and apple tart can turn the rest of the day into a dream." --Pia Catton, Wall Street Journal

"You can feel Jody William's passion and talent for great REAL cooking and food come through these beautiful pages. Her food is comforting, sophisticated and oh so delicious. From the Croque Monsieur to the Tarte Tatin--I want to eat it all!" --Suzanne Goin, author of The A.O.C. Cookbook



"If I had to describe Buvette, the cookbook, in one word, it would bePASSION - in all caps. This book is more than a set of recipes and stories,it's an invitation to live. It's a gem and a must-have on so many levels." --Carla Hall, Co-Host, ABC's The Chew



"Buvette is a valentine to Jody Williams' beloved West Village gastrotech, which has a passionate following. Jody has produced a simple book with her ingredient-centered philosophy and attention to detail. She is truly a master of the Mediterranean aesthetic." --Jim Lahey, Owner/founder, Sullivan Street Bakery

"Open this book and walk through the doors of the delicious celebration that is Buvette. Jody Williams invites you to cook by hand as she shares memories of simple yet sublime must try recipes. I am inspired to make every one of them...and I think I will!" --Sherry Yard, Chef/Owner Helms Bakery and author of Secrets of Baking

Biographie de l'auteur

Jody Williams trained with Thomas Keller at Rakel and Lidia Bastianich at Felidia, and she traveled and worked in some of the best kitchens in Italy and France. In New York City she has headed the kitchens at notable restaurants like Giorgione, Gusto, Keith McNally's Morandi and Gottino. She opened Buvette in 2010, which has been voted one of New York's Top 10 Restaurants by Travel & Leisure. Williams's cooking has been praised in such publications as The New York Times, Martha Stewart Living, Travel and Leisure, Gourmet, Glamour, The New Yorker, Wall Street Journal, New York Magazine, The Village Voice, Time Out New York, and Grub Street. She has also appeared a number of times on The Martha Stewart Show and several times as a judge on the Food Network's hit show Chopped.

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Amazon.com: 4.5 étoiles sur 5  19 commentaires
15 internautes sur 16 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A reminder of what good food is all about 23 juin 2014
Par Frank LaManna - Publié sur Amazon.com
Format:Relié|Achat vérifié
Buvette

Recently, a writer for a national food magazine was bewailing her penchant for “next level” restaurants: those serving the exotic; those gastronomically altering the mundane; those scraping lichen off rocks and onto the plate; and those serving parts of protein-creatures (animals and fish) that people over the centuries, when they finally could afford to, were glad to avoid. On the other side of the spectrum are the restaurants of Guy Fieri’s Diners Drive-ins and Dives, serving what seems for the most part to be belly busting meals that should come with discount coupons for the stents which the patrons may well need later in life to keep their clogged arteries open.

Enter Buvette, an almost absurdly small restaurant that serves good food in reasonable portions (what a concept) and whose existence has been coveted by those in the know in New York. Enter Buvette II, Williams’s second restaurant, fashioned to look like her first, which now has its home in Paris and is coveted in the “City of Food.”

Enter Buvette: The Pleasure of Good Food. Here is one of the few restaurant generated cookbooks that can really be at home…well…at home.

Start with the “sources” section, for example. Beyond what seems to be the Di rigor nod to D’Artagnan, the rest of the section takes up less than half of a page and indicates where Williams purchases her supplies. The implication is clear: this is where I fin my supplies; find suppliers near you; they do exist. This follows the straightforward logic of shopping local. How can you be shopping local if you are not? Besides, there is almost nothing here in this book that you can’t find pretty easily.

Then check out the recipes. They do not require industrial BTU stoves, immersion circulators, foam dispensers or chemicals with unpronounceable names. They do not require a course in mushroom identification or memorizing material from old copies of Ewell Gibbons's Stalking the Wild Asparagus. They do not require graduation from the Culinary Institute of America. Although they may require a little concentration, the recipes are clear, clean, straightforward, and produce food which is both tasty and comfortable.

Next, note the subtle connection between the food and the experience. This is food that invites one to sit down, relax, put away the smartphone and maybe even kick off a shoe or two under the table. This is not food that acts as a tour De force for the chef or cook, but one that showcases the food itself, bringing it more into the territory of a fine family meal, with all of the social warmth associated with that event, even if there is no family involved. It is bistro or trattoria at its best.
Finally, look at the consistency in the philosophy and the food. In the introduction, chef Williams mentions that there are no artificial sweeteners in the restaurant, nor any decaf coffee. If it is not natural, then it is not at all. This pervades the whole book.
To date, I have made two items from the book and have earmarked many more. Although I have many, many cookbooks, only a handful have fallen this quickly into the category of “go-to” books. Interestingly, I have found Williams’s recipes easy to riff on. Along with her suggestions for variations, there is an implied freedom to try other things. Often, she will use terms like “try any fruit that you like.”

By the way, both meals were excellent.

I do have one slight gripe. I like the pictures to be representative of the recipes, and sometimes this does not happen. The photograph of the omelet, for example, is not what is indicated in the recipe, but is a photograph of a different style of omelet. It is, admittedly, a small item.

Ultimately, it is one of the most satisfying books that I have purchased. It is in the family of Susan Goin, and Albert Portale and the (late) Judy Rogers and Barbara Tropp. In short, it is what many restaurant based cookbooks, aimed at producing good meals in the home, hope to be, but never quite become.
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A feast for the eyes. 12 juin 2014
Par Deanna Costa - Publié sur Amazon.com
Format:Relié|Achat vérifié
I have followed Buvette's blog, FB page and read about Jody and her gem of a restaurant and love her style. I was thrilled when I found out she had a cookbook coming out and promptly pre-ordered my copy. It is as charming, lovely and brilliant as I had hoped. Most of the recipes are straight forward and most home cooks will have no problem recreating them. Not only are there wonderful recipes to peruse, it is filled with little "stories". The photos are beautiful...a feast for the eyes. I know I will use this cookbook, not only for recipes, but kitchen inspiration and entertaining ideas. I have 100's of cookbooks and this is in my top 10!
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Highly recommend Jody Williams' new book Buvette 16 juin 2014
Par Wendy Wenger - Publié sur Amazon.com
Format:Relié|Achat vérifié
Jody Williams has created a charming book with well-written recipes that are at once doable and edgy. The pictures are enticing and I have found I cannot pick up the book if I don't have time to be in the kitchen. I want to try one of the recipes every time I read a different segment. Food I know that I cook well, for instance eggs, have become a new taste adventure with her techniques. And, what fun it is to share this delicious food!
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Gorgeously simple! 22 juin 2014
Par D. P. Grogan - Publié sur Amazon.com
Format:Relié|Achat vérifié
Just like her restaurant in the West Village! Jody Williams tells her story and allows us to accompany her on her journey to find simply- prepared yet wonderful food. With a heavy French influence she shares her worldly food knowledge to allow us to prepare dishes to share with friends and family like pros! Every recipe that I have made has turned out perfectly!
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Excellent cookbook, not exotic ingredients 18 juillet 2014
Par C. Dickson - Publié sur Amazon.com
Format:Relié
Excellent cookbook, not exotic ingredients, presented in unique ways. Very happy to own this wonderful collection of recipes. Highly recommend
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