Bistronomy: Recipes from the Best New Paris Bistros
ISBN-13:
9780847846108
ISBN-10:
0847846105
Edition:
Illustrated
Author:
Jane Sigal
Publication date:
2015
Publisher:
Rizzoli
Format:
Hardcover
240 pages
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Book details
ISBN-13:
9780847846108
ISBN-10:
0847846105
Edition:
Illustrated
Author:
Jane Sigal
Publication date:
2015
Publisher:
Rizzoli
Format:
Hardcover
240 pages
Summary
Bistronomy: Recipes from the Best New Paris Bistros (ISBN-13: 9780847846108 and ISBN-10: 0847846105), written by authors
Jane Sigal, was published by Rizzoli in 2015.
With an overall rating of 3.7 stars, it's a notable title among other
Reference
(Cooking Education & Reference, Christmas, Entertaining & Holidays, Cooking, Encyclopedias & Subject Guides) books. You can easily purchase or rent Bistronomy: Recipes from the Best New Paris Bistros (Hardcover) from BooksRun,
along with many other new and used
Reference
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And, if you're looking to sell your copy, our current buyback offer is $6.
Description
Finalist for the IACP Cookbook Award, Chefs and Restaurants
French food reimagined by a new generation of chefs. There is a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal. In tiny independent bistros mostly on the outskirts of the city, they are turning out fantastically inventive food that bypasses many of the old sauces and relies instead on the vibrancy of responsibly sourced ingredients. Because they are working in tiny kitchens with little or no staff, advance preparation is esteemed. (Good news for the home cook looking to crib kitchen notes.) Among their tricks (which could fit easily into anyone’s repertoire) are finding inspired uses for humble root vegetables like rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and revitalizing the classic crumble for dessert.
In Bistronomy, Jane Sigal captures these chefs’ creative approach, culling recipes that translate their genius in ways the home cook can achieve. From L’Ami Jean’s chef Stéphane Jégo comes the soulful but unexpected Winter Squash Soup, accented with a cocoa whipped cream. Haricots Verts Salad with Strawberries and Feta is a charmer from Atsumi Sota at Clown Bar. And there is the showstopping Cherry and Beet Pavlova from Sean Kelly. The more than one hundred dishes in Bistronomy prove that these Paris bistros have become the idea factories of the culinary world. Like a trip to Paris, Bistronomy will make you fall in love with French cooking all over again.
French food reimagined by a new generation of chefs. There is a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal. In tiny independent bistros mostly on the outskirts of the city, they are turning out fantastically inventive food that bypasses many of the old sauces and relies instead on the vibrancy of responsibly sourced ingredients. Because they are working in tiny kitchens with little or no staff, advance preparation is esteemed. (Good news for the home cook looking to crib kitchen notes.) Among their tricks (which could fit easily into anyone’s repertoire) are finding inspired uses for humble root vegetables like rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and revitalizing the classic crumble for dessert.
In Bistronomy, Jane Sigal captures these chefs’ creative approach, culling recipes that translate their genius in ways the home cook can achieve. From L’Ami Jean’s chef Stéphane Jégo comes the soulful but unexpected Winter Squash Soup, accented with a cocoa whipped cream. Haricots Verts Salad with Strawberries and Feta is a charmer from Atsumi Sota at Clown Bar. And there is the showstopping Cherry and Beet Pavlova from Sean Kelly. The more than one hundred dishes in Bistronomy prove that these Paris bistros have become the idea factories of the culinary world. Like a trip to Paris, Bistronomy will make you fall in love with French cooking all over again.
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