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Frenchie: New Bistro Cooking (Anglais) Relié – 24 février 2014

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Présentation de l'éditeur

Raised in an orphanage, where he would take refuge in the kitchen to avoid the rough-and-tumble of the yard, Greg Marchand started cooking as teenager and completed culinary school in France. But then, with no one and nothing to keep him there, he left to cook in the great kitchens of the world, from Gramercy Tavern in New York to the Mandarin Oriental in Hong Kong. Six years ago, he returned home to become one of the most talked-about chefs in Paris. His food is an exceptional amalgam of French technique, reverence for fine product, and the best and most interesting flavours and methods he encountered during the 12 years he spent cooking around the world. His game-changing restaurant, Frenchie, has breathed new life into the French bistro scene, with food that is so exuberant, so interesting, that Anthony Bourdain has shot a No Reservations segment there. And it's where those in the know, including Alice Waters and Ruth Reichl, go to eat while in Paris.

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Amazon.com: 4.1 étoiles sur 5 29 commentaires
34 internautes sur 38 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Maybe for you, but not for me 8 avril 2014
Par I Do The Speed Limit - Publié sur Amazon.com
Format: Relié
Seems to me: Too much ado about simple, fresh flavors. Not that I'm against simple and fresh--I think those attributes are extremely important--but aren't they the norm now? So, what's new and exciting here? Unless, maybe, you don't associate "simple" and "fresh" with "French Bistro", and that is what makes it "New"? After scrutinizing and trying these recipes--there are only 32 of them--I'm just not feeling the love; not feeling the excitement that seems to be part of the hoopla for Frenchie and his recipes.

And, I've not been inspired. I can put up with a lot in a cookbook if I can find inspiration in it. But in this book, I'm more often saying to myself, "Hey, I've been putting those ingredients together, using those techniques, for years."

After way too many pages of background information and pictures of the chef and his life's experiences, and a few pages to introduce the recipes, I was almost 30 pages into the book before I saw a recipe--and that recipe was Foie Gras with Cherry Chutney. Along with three full pages of pictures, the Foie Gras recipe covered four pages! My heart sank...I was not going to get much out of this cookbook... The pound of foie gras called for in the recipe will set you back almost $100, and you'll need it in a sous-vide vacuum bag. You will also need two pounds of bing cherries and 16 brandied cherries, among other ingredients.

So, there are a lot of self-centered, sophisticated--and quite honestly--simply- and under-flavored restaurant-quality recipes in this book, with often expensive and often out-of-the-ordinary ingredients. It is not my style. If it is your style, you will probably be very happy with this book. And if you love lots of pictures, you are in luck, although you may be irked by the fact that the pictures and the recipes don't necessarily always match up. (Are those slices of fennel, Stone Crab claws and pea tendrils in the pictures for Wild Garlic Broth With Fresh Crabmeat? `Cause they are surely not in the 16-ingredient list!)

In each chapter (one for each season) you will find two or three starters, three or four mains, one cheese with fruit, one sweet: Eight recipes in each of four chapters. Yep, that's it. But you will love the photos!

To make the recipes in this book you will be looking for these not-quite-ordinary ingredients: Fresh jumbo lump crabmeat, wild garlic leaves or ramps, Pimenti d Espelette, vin jaune, trout roe, fresh mackerel fillets, Amarena cherries, beechwood smoking chips, skin-on boneless chicken, aged Mimolette, kafir limes, wild mushrooms like yellow-foot chanterelles, hedgehog, porcini and blewits, speck, burrata, blood sausage....

My favorite recipe in the book is the Beef Cheeks with Roasted Beets, Watercress and Grated Horseradish. What I found new in it was the use of fennel, star anise, cinnamon, orange and lemongrass in the braise, and buckwheat and raspberry vinegar in the beets. The watercress and horseradish are just garnishment.

There were some interesting touches in many of the recipes: Farro with pureed cauliflower, diced green mango in a mint chutney, for instance. But those interesting touches were not enough to bring excitement to a grilled fillet of mackerel or grilled lamb with a normal accompaniment of peas, fava beans and new potatoes.

A lovely, colorful tomato salad with currants is more a panzanella, with its tomato water, croutons, fresh almonds and heirloom tomatoes. But for all its loveliness and brothiness, it is still not exciting. And, good luck finding the fresh red and white currants at the same time you find the luscious, ripe heirloom tomatoes.....

And while Smoked Trout with Avocado Puree and Marinated Cucumbers sounds like something special, it is still just a lightly smoked trout fillet on a puree of avocado and yogurt, topped with a simple pickled onion and salted, sugared cuke. So, what's the big deal?

The Butternut Squash Risotto--haven't I seen that before? Okay, this one is different: It has lemongrass and fennel seeds in the chicken broth and is garnished with Brussels sprouts and amaretti cookies.

I was skeptical of cooking a 4 pound, bone-in rib eye steak on the grill in 16 to 24 minutes, so I did not attempt that recipe. And the accompanying grilled packets of sliced potatoes with onions and tomatoes, well, I didn't have to try that recipe--I've been grilling potatoes that way for over thirty years.

*I received a temporary download of this book from the publishers. I was able to post this review so soon after its release to the public because I've been working with it for months now. I will definitely not be purchasing a copy for my cookbook collection.
10 internautes sur 10 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Surprised at how this book changed the way I approach cooking 24 août 2014
Par Andrew'sMom - Publié sur Amazon.com
Format: Relié
At first glance, I thought this book was not for me. My initial thought was it is too sophisticated - I wouldn't take the time to make these recipes for just us - and then I realized I am WRONG.

Greg Marchand who worked for Jamie Oliver who gave him the nickname Frenchie said, "I didn't write this book to show you what I could do. I wanted to show you what you can do." I love that. Why shouldn't I make incredible gourmet meals for just my small family? I do make new recipes all the time - but sometimes life's busyness gets in the way and I resort to what can I put on the table relatively quickly and inexpensively. I do cook and make wonderful dishes for those times when we have company - but why should I think like that? Why just for company? We all deserve to make and eat wonderfully crafted and delicious tasting meals every day.

This book is approachable but sophisticated as well. It is divided into seasons with a few dessert recipes in each season.

There is foie gras with cherry chutney. I am not a fan of foie gras but I did make the cherry chutney and served it along side roasted chicken and pork. It was delicious. There are recipes for wild garlic broth with fresh crabmeat. Again, my husband is not a seafood fan so I made the broth to make a chicken style soup and that was delicious as well. I don't look at books the same way some folks do - "oh there are a lot of "this type" of recipe - so I can't use it" - of course you can - adapt.

Some of my favorite recipes from the book are crispy pollock and asparagus with Vin Jaune sauce and walnut pesto, watermelon, ricotta salata, mint and pine nut salad, bittersweet chocolate and wild strawberry tart, Spanish ham, corn, bell peppers and Kaffir lime, butternut squash risotto with amaretti, pork braised in milk with marinated fennel (pork braised in milk is incredible), and the Brillat-Savarin cheesecake with mango, passion fruit -all jump off the page with gorgeous photographs and brilliant details.

Don't judge a book quickly - savor it - try some recipes, adapt. You might find yourself surprised at "what you can do".
8 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Recipes That Very Agreeably Remind Us of Paris 29 mars 2014
Par Jeffrey Gordon - Publié sur Amazon.com
Format: Relié Achat vérifié
Received this cookbook yesterday and love it already. Went to our local farmer's market and bought the ingredients for the roasted carrot, orange and avocado salad. Wonderful! A big hit with some friends we had over. Look forward to other recipes, including the tagliatelle with chanterelles and lemon zest, the butternut squash risotto and the beef cheeks. We have gone to Frenchie's over the last two years when in Paris and treasure Greg's highly innovative cooking, changing completely each time. Finally, as I hope for in a cookbook that I actually use, this book has excellent photos that accompany the very helpful descriptions of the cooking process.

ADDITION TO MY REVIEW 5/10/14: Suggest also the Fresh Peaches, Smoked Mozzarella and Aged Balsamic salad. Peaches now coming into season in California, and this salad is excellent. We tried it with burrata, an alternative choice in the recipe. Must say, I enjoyed the sensual tearing of the peaches. Served it as second course at a dinner party and it got rave reviews.
5.0 étoiles sur 5 A really interesting cookbook with solid bistrot recipes. Just ... 15 juillet 2015
Par Peter - Publié sur Amazon.com
Format: Relié Achat vérifié
A really interesting cookbook with solid bistrot recipes. Just looking at the pictures makes you hungry. We will be trying his restaurant on our next trip to Paris, if we can get an impossibly difficult to get reservation.
2 internautes sur 2 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 A higher level 9 mai 2014
Par bill riddle - Publié sur Amazon.com
Format: Relié Achat vérifié
Interesting book, but obviously targeting those who are accomplished "chefs" for their friends and family. Very entertaining but fairly complex for the home cook. Not that any recipe couldn't be followed; each one could, IF you had the resources needed at your disposal. But, I look forward to attempting many of the dishes.
Overall, I enjoyed reading this book, and will enjoy the challenge of duplicating the art of this Chef!
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