Bistro Cooking

200 recipes inspired by the small family restaurants of France celebrate a return to generous, full-flavored cooking.

Winner, IACP Seagram Food and Beverage Award

"Patricia Wells's wonderful naturalness, openness, and honesty are in perfect harmony with the simple, delicious fare she celebrates in Bistro Cooking. . . . Her enthusiasm and joy are reflected on every page of this fine book, and happily we are all the beneficiaries." —Jacques Pepin

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,zero 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.

"She really taught me modern, simplified French cooking. I discovered that book when I was really just getting serious about cooking. It was the time, it was the place, it was her voice. She understood French cooking and could tell me, an American, how to make it taste like it tastes in Paris, and I love that."―Melissa Clark, WNYC