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Cook books
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More on this product: Similiar Products | Editorial Review | Description
Customer Reviews of Bistro Cooking
Customer Rating:  Summary: Great! Comment: I love the recipes in this book. The first one I tried (Cheese puffs) have been in demand in my house ever since. This book is a nice introduction into French cooking without being overwhelming. It's comfortable and down to earth... plus, the food has been delicious. Customer Rating:  Summary: Basic bistro eats Comment: Very basic advice: a roast beef and tomato sandwich with creme fraiche for example. Simple recipes with thrifty cuts of meats for stews, soups (just add liquid!) along with many potato recipes (with more creme fraiche) from well-known and obscure bistros throughout France. Note: quiche is called 'tarte' here with no cross reference. Salads with anything you'd put into a sandwich, oil and vinegar dressing. Good new-cook gift or a quick read for the armchair traveler but I expected more from this famous food writer. Customer Rating: Summary: How can one do so much with such basic ingredients and simple recipes? Comment: This cookbook contains a collection of recipes inspired by and taken from a wide array of French bistros. Patricia Wells has assembled a terrific array of cookbooks, but this may be her best. With a few exceptions, these recipes take what I consider to be basic ingredients and turn them into a wide array of delicious, easy to prepare dishes. There are a few recipes that call for things that are uncommon to the American palate (e.g. rabbit), but overall this cookbook contains a huge number of easy to make, accessable recipes that will be enjoyed by Americans. The book is divided into 12 sections covering salads, desserts, pasta, soups, etc. It is also a regional tour through France with a diverse selection of recipes from big city bistros and small town or rural restaurants. Each recipe has a paragraph or two describing the bistro from which it was taken and some discussion of regional cuisine. One thing that I REALLY liked about this cookbook is that it will give you ideas for other concoctions. That is, as I was trying some of the recipes, I was constantly thinking `using A with B' is a great idea. For example, there is a great recipe for poached eggs in a wine sauce. A great idea! Another (minor but important) thing that I liked about this book was that it was bound so that it could be propped open on the kitchen counter. There are also flaps on the front and back cover that can block the page open so that you don't have to go fishing through the book if it does flip closed. This is a cookbook that we return to again and again, definitely worth the money. Customer Rating: Summary: A french bistro classic Comment: This book is great! I've lived in France and I believe this book really does deliver classic bistro fare without all the grease you can find in so many sub par Paris bistros! I agree with another reviewer that the recipes are hit and miss. For instance, the potato gratin just doesn't do it for me. Most of the dishes require ingredients you find at the regular grocery store, are quick to make, and delicious to eat. I appreciate her complement/menu ideas. I feel that I've slightly improved on a couple of her lamb recipes and now include them in my list of recipes for entertaining. I wish I had the same quality of book for southern French style of cooking. Customer Rating: Summary: can't be beat Comment: This is a cookbook as a cookbook should be. The recipes are direct, succinct and just what one needs to prepare the dish without elaborate fuss. And most of the dishes are great. If I had to settle for one cookbook only, this would be it. More Reviews Chosen Cookbook of the Year (1989) by USA Today and selected as an Editor's Choice for the year's top books by Publishers Weekly, Patricia Wells's Bistro Cooking celebrates the return to warm, generous cuisine. Here are over 200 recipes inspired by the neighborhood restaurants of France--adapted and tested for the American table. 2-color photos and illustrations throughout. 
Choosing Appliance -> Choosing Appliance -> Food Processor This is a big ticket item, but worth its weight in gold. It will save so much time when it comes to simple chopping or more advanced preparations like mayonnaise. As with most things, buy quality-- it will last longer, be capable of tougher jobs, and give you less problems. To make the food processor easiest to use, leave it on the counter top instead of storing it in a cabinet. Bistro Cooking
Kitchen tips -> Sifting of dry ingredients If sifting of dry ingredients is called for in a recipe, instead of sifting, add all the dry ingredients in a bowl and mix with a wire whisk. |
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