From Patricia Wells the celebrated author of The Food Lovers Guide to Paris comes The Paris Cookbook. Through the recipes and photographs she takes us on a guided tour of the Paris restaurant scene. The recipes are simple yet elegant and represent foods from Pariss bistros to top star restaurants. This book is a necessary addition to the library of any cook or lover of France.
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 Joel 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 metro direction; to each featured restauraut. cafe, 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 main charms home to your table.
An American in Paris
Patricia Wells loves food and loves Paris, and she knows food and knows Paris as few do. A food writer and restaurant critic, Wells has lived in the City of Light for more than 20 years, shopping in all the wonderful markets, eating in cafes, bistros, grand restaurants and neighborhood haunts, talking to everyone about food and collecting recipes wherever she goes. Though Paris is, and always will be, a style setter in modern cuisine, the trendy always shares the gastronomic spotlight with the traditional. And Ms. Wells follows suit in The Paris Cookbook, giving us a masterful mix of quintessentially French classics and the inspired fare contemporary chefs have created to wow their patrons. Samplings from the culinary cutting edge include Artichokes and Goat Cheese Chez Michel, Fresh Cod Brandade from Les Bookinistes and Joel Robuchon's Warm Potato, Truffle and Parmesan Salad. Among the chef-enhanced perennials are David van Laer's golden, butter-bathed Potatoes Anna, a delicate take on late-night onion soup from the Brasserie Balzac and a Bittersweet Chocolate Mousse as made by one of the premier Parisian chocolatiers. Don't worry, amid the elegance are wonderful everyday dishes touched with that Gallic je ne sais quoi - Polenta Savoyarde, piquant Zucchini and Curry Soup served hot or cold, Warm Fig Compote with Lavender Honey. Ms. Wells' directions are thorough and supportive and, for those of you lucky enough to get to Paris, she lists the names and addresses of all the restaurants, shops and markets mentioned, so you get a gourmet guide as well as a fabulous cookbook.
Sybil Pratt has been cooking up this column for more than five years.