French Bistro
Restaurant-Quality Recipes for Appetizers, Entrées, Desserts, and Drinks
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کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
December 1, 2014
One of the world's most enduring and endearing eating institutions is the French bistro. It evokes images of apron-clad waiters, mirrors and warm lighting, comfort foods, wonderful local wines, and a sophisticated yet relaxed and convivial atmosphere. French bistro dishes have become icons: onion soup, escargots, roasted chicken, and steak with French fries. These Parisian standards can be clich's if not perfectly executed and cooked with first-class ingredients. Zihammou lays out recipes for such classics as steamed mussels, duck-breast salad, fish soup, rack of lamb, poached pears, and cr'me brl'e. Befitting the sorts of foods they are, Zihammou's recipes emphasize simplicity, and it may take both some skill on the home cook's part and familiarity with what the finished products should taste like in order to re-create them properly. Full-color photographs display these delicious creations as they would look on the table, lacking only their aromas to further entice readers.(Reprinted with permission of Booklist, copyright 2014, American Library Association.)
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