La Buvette
Recipes and Wine Notes from Paris
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- 139,00 kr
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- 139,00 kr
Utgivarens beskrivning
The owner of a beloved Paris wine shop, bar, and café shares the secrets of effortless French entertaining in this lushly photographed guide featuring 50 recipes for simple, grazing-style food.
“Camille shows us that keeping it simple, trying new wines, and making food that’s direct is all we need for a great experience.”—Andrew Tarlow, owner of The Marlow Collective
Inspired by the stylish, intimate, and laid-back vibes of La Buvette—a tiny wine shop that doubles as a bar and café—in Paris’s 11th Arrondissement, this guide to wine, food, and Parisian lifestyle unlocks the secrets to achieving that coveted je ne sais quoi style of entertaining, along with revealing the best of the City of Light.
La Buvette’s owner, Camille Fourmont, offers a look into the wine notes she uses to stock her shop and the incredible recipes she prepares in the shop's miniscule “kitchen” space. She also introduces some of Paris’s best wine and food makers in intimate portraits. Included are fifty recipes for easy and delicious snacks and full meals perfect for impromptu grazing-style entertaining—with plenty of wine—such as Camille’s “famous” Giant Beans with Citrus Zest; Pickled Egg with Furikake; Canned Sardines and Burnt Lemon; Baguette, Butter, and White Peach and Verbena Jam; and Crème Caramel.
With tips on selecting wine and sourcing antique kitchenware, recreating the charm and ease of Parisian-style entertaining has never been so enjoyable. Whether you are traveling to Paris or bringing a piece of the City of Light into your home, you’ll learn how to drink, eat, and shop like a true Parisian.
PUBLISHERS WEEKLY
The spunky and encouraging Fourmont, proprietor of La Buvette wine bar in Paris, shares the stories behind the wine and food she serves in this enjoyable cookbook. The upbeat mini-essays in this volume cover such topics as developing a good palate and overcoming wine misconceptions. Recipes are organized loosely and lean toward snacks, though there is a chapter on more robust options that includes a whole chicken nestled in a bed of hay and roasted on the stovetop. Many of the inventive offerings employ just a few ingredients: burrata cheese sprinkled with mandarin peel dust and drizzled with olive oil; canned sardines served with seared lemon halves, sturdy sourdough, and butter; and a sweet spread of cream, sugar, and fromage blanc. Fourmont thrills in both classic desserts (a time-tested chocolate mousse) and new combinations (sabl cookies inspired by a Pierre Herm tart incorporate cumin, dried apricots, and dehydrated rosebuds). Recipe headnotes often drift into reverie (a dish of clams with sage butter recalls a childhood island visit spent clamming with her brother), and Fourmont fondly describes her wine discoveries (a Fleur de Savagnin, for instance, is "a little like sherry rich with flavors of hazelnuts, toasted bread, honey, and spices"). Fourmont transports readers to Paris in this pleasant volume of simple recipes.
