Bistro Cooking

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 220000 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.Throughout lively notes and sidebars capture the world of bistro owners in the kitchen les grands chefs and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166000 copies in print.