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Bistro Cooking | 
| Author: Patricia Wells
Publisher: Workman Publishing Company
Category: Book
List Price: $15.95
Buy Used: $4.35
You Save: $11.60 (73%)
New (33) Used (44) from $4.35
Avg. Customer Rating:  28 reviews
Sales Rank: 70767
Media: Paperback
Number Of Items: 1
Pages: 320
Shipping Weight (lbs): 1.2
Dimensions (in): 9.2 x 7.2 x 0.8
ISBN: 0894806238
Dewey Decimal Number: 641.5944
UPC: 019628016232
EAN: 9780894806230
ASIN: 0894806238
Publication Date: January 11, 1989
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: Softcover. Slight cover and page wear. Pages appear unmarked. Ships the next business day, with tracking and delivery confirmation sent to your email.
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| Editorial Reviews:
Amazon.com Review
In this warm look into the world of French bistro food, eminent food writer Patricia Wells reveals her love for this simple, robust cuisine in a collection of recipes garnered from France's best bistros. From Warm Potato Salad with Herbed Vinaigrette to Lamb Stew in White Wine to Pear Clafoutis, Wells admits her preference for hearty, homey bistro dishes. Through clearly written recipes, Wells encourages cooks to buy the best ingredients and turn them into fragrant, warming dishes. Each recipe has a note telling where it came from and alluding to its flavor. Pithy quotes throughout the book relate to bistro style--in cooking, serving, and eating--and historical quotations give a cultural connotation. Wine choices reach deep into the heart of France, from a crisp white from Provence such as a Chateau Simone with lamb, to a good Cotes du Rhone (Cru du Coudelet) with guinea hen. From the introduction to the last dessert recipe (for Prunes in Red Wine), Bistro Cooking is sure to please not just the novice in the kitchen, but the experienced cook as well. --Susan Loomis, Amazon.co.uk
Product Description
Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.
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| Customer Reviews: Read 23 more reviews...
Great! April 2, 2008
I love the recipes in this book. The first one I tried (Cheese puffs) have been in demand in my house ever since. This book is a nice introduction into French cooking without being overwhelming. It's comfortable and down to earth... plus, the food has been delicious.
 Basic bistro eats February 25, 2008
1 out of 3 found this review helpful
Very basic advice: a roast beef and tomato sandwich with creme fraiche for example. Simple recipes with thrifty cuts of meats for stews, soups (just add liquid!) along with many potato recipes (with more creme fraiche) from well-known and obscure bistros throughout France. Note: quiche is called 'tarte' here with no cross reference. Salads with anything you'd put into a sandwich, oil and vinegar dressing. Good new-cook gift or a quick read for the armchair traveler but I expected more from this famous food writer.
How can one do so much with such basic ingredients and simple recipes? August 29, 2007
3 out of 3 found this review helpful
This cookbook contains a collection of recipes inspired by and taken from a wide array of French bistros. Patricia Wells has assembled a terrific array of cookbooks, but this may be her best. With a few exceptions, these recipes take what I consider to be basic ingredients and turn them into a wide array of delicious, easy to prepare dishes. There are a few recipes that call for things that are uncommon to the American palate (e.g. rabbit), but overall this cookbook contains a huge number of easy to make, accessable recipes that will be enjoyed by Americans. The book is divided into 12 sections covering salads, desserts, pasta, soups, etc. It is also a regional tour through France with a diverse selection of recipes from big city bistros and small town or rural restaurants. Each recipe has a paragraph or two describing the bistro from which it was taken and some discussion of regional cuisine. One thing that I REALLY liked about this cookbook is that it will give you ideas for other concoctions. That is, as I was trying some of the recipes, I was constantly thinking `using A with B' is a great idea. For example, there is a great recipe for poached eggs in a wine sauce. A great idea! Another (minor but important) thing that I liked about this book was that it was bound so that it could be propped open on the kitchen counter. There are also flaps on the front and back cover that can block the page open so that you don't have to go fishing through the book if it does flip closed. This is a cookbook that we return to again and again, definitely worth the money.
A french bistro classic July 23, 2007
1 out of 2 found this review helpful
This book is great! I've lived in France and I believe this book really does deliver classic bistro fare without all the grease you can find in so many sub par Paris bistros! I agree with another reviewer that the recipes are hit and miss. For instance, the potato gratin just doesn't do it for me.
Most of the dishes require ingredients you find at the regular grocery store, are quick to make, and delicious to eat. I appreciate her complement/menu ideas. I feel that I've slightly improved on a couple of her lamb recipes and now include them in my list of recipes for entertaining.
I wish I had the same quality of book for southern French style of cooking.
can't be beat April 12, 2007
4 out of 4 found this review helpful
This is a cookbook as a cookbook should be. The recipes are direct, succinct and just what one needs to prepare the dish without elaborate fuss. And most of the dishes are great. If I had to settle for one cookbook only, this would be it.
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