The Paris Cookbook (Anglais) Relié – 14 mai 2001
Descriptions du produit
Présentation de l'éditeur
When acclaimed cookbook author Patricia Wells moved to Paris in 1980, she had no idea it would be "for good." In the two decades since, she has become one of the world's most beloved food writers, sharing her deep passion for her adopted home and teaching millions of Americans how to cook real French food.
In this new book, Patricia leads readers on a fascinating culinary exploration of the City of Moveable Feasts. Both a recipe book and a gastronomic guide, The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking: a simple yet decadent creamy white bean soup from famed chef Joël Robuchon; an effortless seared veal flank steak from Patricia's neighborhood butcher; the ultimate chocolate mousse from La Maison du Chocolat; and much more. In her trademark style, Patricia explains each dish clearly and completely, providing readers with helpful cooking secrets, wine accompaniments, and métro directions to each featured restaurant, café, and market.
Filled with gorgeous black-and white photographs and Patricia's own personal stories, The Paris Cookbook offers an unparalleled taste of France's culinary capital. You may not be able to visit Paris, but this book will bring its many charms home to your table.--Ce texte fait référence à l'édition Relié .
Biographie de l'auteur
Patricia Wells is a journalist, author, and teacher who runs the popular cooking school At Home with Patricia Wells in Paris and Provence. She has won four James Beard Awards and the French government has honored her as a Chevalier de l'Ordre des Arts et des Lettres, recognizing her contribution to French culture. A former New York Times reporter, she is the only foreigner and the only woman to serve as restaurant critic for a major French publication, L'Express. She served as the global restaurant critic for the International Herald Tribune for more than twenty-five years. She lives in Paris and Provence with her husband, Walter Wells.--Ce texte fait référence à l'édition Relié .
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.
Détails sur le produit
En savoir plus sur l'auteur
Commentaires en ligne
Meilleurs commentaires des clients
Commentaires client les plus utiles sur Amazon.com (beta)
As dedicated chefs will know, one cannot rush in the preparation of these recipes and the downside, for most of us who are career people, is finding the time and energy to prepare most of the recipes contained here. They are by no means ones you can whip up in thirty minutes or less. Some take the best part of the day to prepare so perhaps these recipes are best set aside for special occasions, week-ends or for some event where time is not a factor. "The Paris Cookbook" will make a great addition to any library. Most of the recipes tried to date are excellent such as the Bonaparte's Chicken Salad and the Zucchini and Curry Soup; however, you might want to pass by the White Bean Soup - it left a lot to be desired and had the same appeal as wallpaper paste! Oh, well, we cannot expect every recipe to be perfect.
Her instructions provide the rationale behind each dish, and her selections stray from the familiar French cuisine found in the myriad other cookbooks on the subject. The book has a distinctive appearance, with B&W photos displaying the cooks, restaurants, and markets rather than the food. Wells is a connoiseur of food and other social features, and her writing is mildly pretentious, but the food is accessible and the dishes come out tasty and reliable.
The book contains separate chapters for Appetizers, Salads, Breads, Vegetables, Potatoes, Pasta/Grains, Soups, Fish, Poultry, Meats, and Desserts. Its offerings are produce friendly so that it works well for vegetarians. Interesting recipes include the Aspargus Veloute, a soup made from the oft-discarded stems of the spears; Carrot Salad with Cumin and Lemon Juice; Spinach, Bacon, Tomato and Avocado Salad; Asparagus and Arugula Salad; Zucchini Stuffered with Goat Cheese and Mint; Jerusalem Artichoke Puree; Cooked Carrots with Orange and Cumin; Potatoes Anna; Penne with Mustard and Chives; Polenta Fries; and Pumpkin Soup. There are several bean dishes and polenta recipes.
The key to these seemingly simple recipes in "The Paris Cookbook" is good ingredients, a knack for combination, some fundamental traditional ideas, and a passion for excellence. For example, some of the most interesting recipes to me were for peasant cooking from Provence. There was a soup of spelt (a wheat-like grain with many healthful properties.) It was combined with barley and the green French de Puy lentils to make a Mediterranean-style meal-in-a-pot soup. The use of spelt is more common in Germany --however the Provencal use it as one would use rice, in risottos or as here, in a soup. There is also a recipe for a simple version of bouillabaise fish soup that I really want to try.
The other recipe that got me excited was for an ordinary gazpacho cold tomato soup but...with a savory mustard ice cream as a garnish. Now THERE'S an interesting idea. If you have ever had a blob of cream in a tomato-based soup, you know how nicely cream blends and smooths the flavor of the acid fruit. But to add the cream in the form of ice cream, but unsweetened and with a spicy mustard, now that is exciting! I will be making that for my next summer dinner party. I also got the idea to modify the recipe and make wasabi green tea ice cream (wasabi is the green Japanese mustard you get with sushi.) I can pair that with a cold cucumber-crab soup.
That's what I adore about this cookbook. Not only great recipes, but they are in essence, fundamental and can be adapted with your own creative ideas.
The author also includes information about each restaurant where she obtained the recipes--chef, address, notes. So if you go to Paris, you essentially have quite a good restaurant guide.
The only caveat about this cookbook is that to make any of these recipes, you must get top-quality ingredients, as they are the backbone of each dish. This means a trek to the farmer's market, to the specialty shop, the farm, your backyard garden, the dairy or mail-order as many grocery store items will just not measure up. I can tell you from experience that the quality of the ingredients is paramount to success, and grocery store cream and butter in most of the US just can't do the job. And don't get me started on the vegetables.
Must have been fun to experience these favorite 150 recipes and then put them in a cookbook form. Will continue to dive with excitement into such marvelous, succulent recipes as: Tante Louise's Caramalized Cauliflower Soup; Eggplant, Tomato and Parmesan Gratin, and JR's Burnt Cream.
Fantastic that the author worked with the famed Joel Robuchon, and many of his offerings are here for all of us to try. There is also an ample Pantry section as well as Menus Planner.
Delightful French cuisine at several levels.