Product Description

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 Joël 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 métro directions to each featured restaurant, café, 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 many charms home to your table.

Product Details

• Amazon Sales Rank: #265694 in Books
• Published on: 2001-11-01
• Released on: 2001-10-24
• Number of items: 1
• Binding: Hardcover
• 336 pages

Amazon.com
American-born Paris dweller Patricia Wells has turned her love of French food into a remarkable series of culinary works. The Paris Cookbook reflects that affection and her familiarity with the Paris food scene, offering 150 of its best recipes. From famed chef Joël Robuchon's sublime Creamy White Bean Soup to a hearty flank steak dish courtesy of Wells's butcher; from bistro Chez Benoit's Asparagus and Green Bean Salad to confectioner La Maison du Chocolate's Bittersweet Chocolate Mousse, the book abounds in wonderful food. Wells's achievement, here as elsewhere, is to make her recipes genuinely accessible to the average cook; well-chosen and lucidly written, they invite even the hesitant into the kitchen with the promise of great eating.

Following the courses of a typical Parisian meal, from appetizers through desserts, the book presents three-star dishes like Arpège Eggs with Maple Syrup, as well as more humble fare, including an exemplary Lemon Chicken and socca, the delicious Provençale pancakes. A section on pasta, rice, beans, and grains offers such standouts as Flora's Polenta Fries. Desserts also receive their due with delights like Fresh Fig and Almond Gratin. Illustrated with photos that evoke Parisian life at the market and at the table, and containing a wealth of tips and helpful information, wine recommendations, plus the addresses of the dining spots mentioned, the book is a worthy addition to Wells's dependable store of cooking guides. --Arthur Boehm

From Publishers Weekly
Drawing on more than 20 years of experience as a food writer in Paris, Wells (Bistro Cooking) presents cherished recipes from famous Parisian restaurants, such as BenoŒt Guichard of Jamin's Tarte Tatin (Caramelized Apple Tart), Jo‰l Robuchon's Creamy White Bean Soup, Caf, Bonaparte's Chicken Salad and Le D“me's Sole Meuni,re. She ferrets out the best recipes from the authority venues, such as La Maison du Chocolat's Bitter-Sweet Chocolate Mousse and Chef William Ledeuil's Fresh White Beans with Mimolette, Roquette and Pistachio Oie. If readers can get over some haute cuisine pretension (a Black Truffle Mayonnaise recipe suggests using "eggs that have been enclosed in a glass jar with the truffles for 1 day"), they will find down-to-earth recipes such as The Market Gardeners' Zucchini and Curry Soup and The Taxi Driver's Wife's Secret Mussels. Regional France is well represented by the likes of southwestern polenta (H,lene's `Polenta' with Sheep's-Milk Cheese) and seafood from Brittany (Memories of Brittany Lobster with Cream). Wells has a knack for choosing simple yet elegant recipes quintessentially French with reliable results in the North American kitchen. She follows a growing trend of replacing red meats (although there is a short chapter on them) with poultry, seafood and vegetables (a whole chapter is devoted to potatoes). This book is a must for any Francophile yearning for Brasserie Balzar's Midnight Onion Soup, and for visitors who want a great resource for where to buy and how to handle the spectacular foods in Paris. Photos. (Nov.)Forecast: Wells's fans will be pleased, for this is very much in the tradition of her other books. Despite a glut of French cookbooks, Wells is the real deal, and her latest offering will satisfy its readership, which includes anyone who loves France, or who lives there and wants to learn more about its foods.

Copyright 2001 Cahners Business Information, Inc.

From Library Journal
Wells is best known for her enduringly popular Food Lover's Guide to Paris, a gourmet's travel guide that includes recipes. Here she has collected her favorite Parisian recipes in a book that will also send travelers to carefully selected restaurants, cheese shops, olive merchants, open-air markets, and other destinations. Some of the mouth-watering recipes come from chefs, purveyors, and other such experts (e.g., Ledoyen's Saut ed Foie Gras with Garlic and Lemon Pur e); others (e.g., Chunky Green Olive Pistou-Tapenade) are Wells's own, inspired by the ingredients and cuisine of her adopted city. For Francophiles, this is highly recommended.
Copyright 2001 Reed Business Information, Inc.

Customer Reviews

Simple Classic French Fare
I love this French cookbook. I've lived in France and adore the simplicity of how the French can bring a few fresh ingredients to life in a simple delicious recipe. I've made several of the recipes in this book and all are fantastic, authentic, and EASY to make. No exotic ingredients, not time consuming. French cooking at it's best---simple and fresh! Love it!

The cover's the best part
It's a nice looking book on the bookshelf, but having tried several of the recipes, I think this is a case of the critic trying to become the star. The walnut bread recipe required additional liquid to come together and then was doughy and tough (and I bake.) The braised leg of lamb was just... well, boring. The thin apple tart was also just a boring mess. And so on. Some of the recipes aren't so much recipes as serving suggestions... get some goat cheese, eat it. Grind some pepper on buttered bread.

The writing style is also pretentious. The author likes to enrich the reader with how tight she is with all the great chefs of Paris. She protests too much how Parisian she is. Make mine Veuve-Clicquot! Oh, puh-lease.

Putting this book on a par with Julia Childs is like saying 'I know of a few French cookbooks, and this is one. Julia Childs wrote one, too.' This book just feels like another American trying to make a living in Paris by cranking out a thrown off collection of mediocre recipes and "I was there" anecdotes.

Pass on this one.

The Paris Cookbook Review
The book is very interesting and easy to use. I like some of the stories behind the recipes and the wine recommendations. I highly recommend this cookbook.