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The Paris Cookbook | 
 agrandir | Auteur: Patricia Wells
Créateur: Patricia Wells
Éditeur: Kyle Cathie
Acheter Neuf: EUR 43,51
Neuf (1) D'occasion (2) de EUR 35,99
Classement parmi les ventes: 380398
Média: Broche
Édition: New Ed
Pages: 288
Poids (kg): 1.4
Dimension (cm): 9.1 x 7.3 x 0.8
ISBN: 1856264777
Code Décimal Dewey: 910
EAN: 9781856264778
ASIN: 1856264777
Date de publication: Peuvent 1, 2003
Disponibilité: Expedition sous 1 a 2 jours ouvres
Expédition: Livraison internationale disponible
Condition: Article expedie sous 48 heures. Delai de livraison de 4 a 6 jours.
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Amazon.co.uk
The indefatigable Patricia Wells constitutes something of a one-woman Paris tourist industry. The Paris Cookbook is the latest bulletin from her long, enthralled love affair with the French capital and its food. She is not shy of declaring her passion: it is her life's interest and she is, perhaps rightly, proprietorial to a degree. "This then," she declares in the introduction, "is my Paris." Over 150 recipes have been extracted from the food markets and restaurant kitchens of the city and assembled into a heady collection. Traditional bistro favourites such as Grilled Flank Steak, Onion Soup, Sauerkraut with Pork and Sausages, and Almond Ice-Cream rub shoulders with the more sophisticated and luxurious productions of the grand chefs, which include Watercress Soup with Caviar, Coddled Eggs with Cream and Maple Syrup, Black Truffle Mayonnaise and Fricasse of Chicken with Morels. Wells has her favourites among the chefs of Paris, and the name of Joel Rebuchon, with whom she has collaborated on a book, appears frequently, together with those of his acolytes. Indeed, one suspects a degree of harmless collusion between Wells and her chef friends, as she helpfully appends address, telephone number and Metro stop of the contributing restaurant or shop to many of the recipes, presumably in case one is so overcome as to require instant assuagement at the source. This would be understandable, as (despite a tendency to gush) she has put together a remarkable set of recipes that vividly evoke the vibrancy of the Paris food scene. --Robin Davidson
Amazon.com
American-born Paris dweller Patricia Wells has turned her love of French food into a remarkable series of culinary works. The Paris Cookbook reflects that affection and her familiarity with the Paris food scene, offering 150 of its best recipes. From famed chef Joel Robuchon's sublime Creamy White Bean Soup to a hearty flank steak dish courtesy of Wells's butcher; from bistro Chez Benoit's Asparagus and Green Bean Salad to confectioner La Maison du Chocolate's Bittersweet Chocolate Mousse, the book abounds in wonderful food. Wells's achievement, here as elsewhere, is to make her recipes genuinely accessible to the average cook; well-chosen and lucidly written, they invite even the hesitant into the kitchen with the promise of great eating. Following the courses of a typical Parisian meal, from appetizers through desserts, the book presents three-star dishes like Arpege Eggs with Maple Syrup, as well as more humble fare, including an exemplary Lemon Chicken and socca, the delicious Provencale pancakes. A section on pasta, rice, beans, and grains offers such standouts as Flora's Polenta Fries. Desserts also receive their due with delights like Fresh Fig and Almond Gratin. Illustrated with photos that evoke Parisian life at the market and at the table, and containing a wealth of tips and helpful information, wine recommendations, plus the addresses of the dining spots mentioned, the book is a worthy addition to Wells's dependable store of cooking guides. --Arthur Boehm
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