>> Free Ebook Bistro Cooking [Paperback], by Patricia Wells

Free Ebook Bistro Cooking [Paperback], by Patricia Wells

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Bistro Cooking [Paperback], by Patricia Wells

Free Ebook Bistro Cooking [Paperback], by Patricia Wells

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• Sales Rank: #603972 in Books
• Published on: 1988-01-11
• Binding: Paperback

Most helpful customer reviews

0 of 0 people found the following review helpful.
An incomparable little cookbook! Priceless, just like the treasured institutions that good Bistros are.
By Curious Onlooker
I have recently started cooking from this book and it is quickly climbing to the top of the chart of my favorite cookbooks. This is no small task considering that this book has no pictures, is not a recent publication, and is competing with books in my collection on French cookery from such stalwarts as Julia Child, Paula Wolfert, Richard Olney, Jacques Pepin, and Anne Willan.

The book embodies the atmosphere of a bistro in look, content and spirit. The book is printed on thick paper that does not have smooth edges (are these called deckled edges?). This gives the book a dated but timeless look, and revived in me warm memories of reading menus in French bistros and the delights that followed. Not only do French Bistros serve good hearty meals, they are also utilitarian in nature where the high finesse of formal French dining is shed for a more relaxed and efficient experience. In keeping with that utilitarian spirit, the book covers have flaps that can be used to earmark pages.

A Bistro above all is a gathering place for the locals to converge and chat over a fine meal. To capture that atmosphere the book employs an easy conversational style. Recipes begin with an anecdote about the recipe or the bistro. This is followed by a uncomplicated but hearty recipe. There are tips, suggestions for alterations, and quotations scattered throughout the book which make it interesting enough that I often read it before bedtime. What I also like is that the recipes are collected in simple menus from various Bistros. Using a menu and following the recipes one can easily create a 2-3 course meal. The wine suggestions are a welcome inclusion.

The recipes themselves are simple. They often call for just two main ingredients (not counting the basic oil/butter and salt/pepper), and yet result in unqualified successes. So far I have tried the Chicken with Garlic, Chicken with Red Wine Vinegar, Potato Salad with Herrings, and a few Potato Gratins. Each time we have ending up licking our fingers wondering how can something this simple taste that good! I would suggest using the best ingredients that one can find. Although this is advisable in any kind of cooking, it is particularly true for recipes such as those in this book that use so few ingredients.

After laboring on an exquisite recipe from Julia Child, I have to admit to the occasional thought crossing my mind, “ Do French families really cook this way every day?”. I now know the answer. Bistro Cooking is a very good book for every day cooking. It is also an excellent resource for those who are beginning to cook. To such novice chefs I urge do not let the lack of pictures dissuade you. In the end what you really want is food that tastes great without a lot of effort or fancy ingredients. This book, with its succinct and precise directions, shall deliver on that goal over and over again. Success from this book shall bolster your confidence and help you tackle recipes from other authors mentioned earlier.

I generally wait to try many recipes from a book before reviewing it. But my enthusiasm for this book got the better of me. I look forward to cooking more from this book, to rekindling fond memories of my favorite French Bistros, to sharing this food with friends and family, and to licking my fingers in contentment afterwards. Mangez bien, riez souvent, aimez beaucoup!

6 of 7 people found the following review helpful.
A great trove of the best in old-fashioned French cooking
By Blue in Washington
Patricia Wells' "Bistro Cooking" is a jewel box crammed with with priceless gems, but these are treasures to be worn (eaten) everyday (okay, metaphor is already wearing thin). But Wells' idea here is give the interested cook access to those great meals originally sampled on that trip to France where the food was one of the most memorable parts of the experience. And this isn't about Michelin-starred-restaurant dining which most of us can't really afford. This is that fatty, creamy, lip-smacking stuff that isn't, for the most part, all that difficult to reproduce at home.

There is a great recipe here for pot-au-feu, and how about the daube de boeuf aux cepes et a l'orange? And the great vegetable dishes? Double celery soup? Leek tart? Gratin grand-mere with potato, red pepper and zucchini? And don't get me started on the desserts!

There's also a very useful section on basics like how to make a variety of pastries; mayonnaise; chicken stock, etc. This has all been done in other forms before, but author Wells has pulled together a particularly inspired and useful collection of unmatchable French meals. Definitely an important addition to the cookbook collection of anyone who takes traditional food seriously.

4 of 4 people found the following review helpful.
Bistro Cooking a winner!
By Paul Chasey
Bistro Cooking by Patricial Wells is a classic. We have lived in France for fifteen years and her recipes are absolutely authentic. The book we received was in mint condition. Perfect!

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