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The Paris Cookbook, by Patricia Wells
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Amazon.com Review
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
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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.
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Product details
Hardcover: 336 pages
Publisher: William Morrow Cookbooks; First Edition edition (October 24, 2002)
Language: English
ISBN-10: 0060184698
ISBN-13: 978-0060184698
Product Dimensions:
7.4 x 1 x 9.1 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
30 customer reviews
Amazon Best Sellers Rank:
#978,417 in Books (See Top 100 in Books)
I really, really like this collection of recipes that prolific, France-based food writer, Patricia Wells has put together from a wide variety of Parisian restaurants. Most of these dishes are classic of French cuisine, but they don't appear to be over complicated in their preparation. Soup to dessert all well-covered here, with enough even for vegetarian cooks to grab onto.I don't think Wells was shooting for a Julia Childs all-encompassing opus on the subject, but this quite fine and decent addition to any serious cook's collection of authoritative cookbooks. At the very least, it will give you travel guide of places to visit on your next trip to Paris.
I have continued to keep this cookbook handy in my kitchen because although the recipes are sort of gourmet French-ish, they are tasty and fairly easy to make and this book is a refreshing departure from the standard American faire. My only complaint is I wish they would put more pictures of the dishes because I enjoy the visual aspect of a good cookbook as inspiration while choosing a recipe. My two fav's are the Homemade Chicken Stock- all natural no MSG! And the oven roasted tomatoes- delish. I highly recommend.
This recent book by Patricia Wells is a selection of the author's favorite recipes from the restaurants, Boulangerie, and patisseries in Paris. In a sense, it broadens her focus of the book `Simply French' from the single restaurant of Joel Robuchon to look at many leading Parisian establishments. While being broader, it is also just a bit less deep in it's exploration of complicated recipes, as very few in this book match the complexity of the typical recipe in `Simply French'.I would place this book as my third or fourth French cookbook after Julia Child's `Mastering the Art of French Cooking', Richard Olney's `Simple French Food', and Madeline Kamman's `The New Making of a Cook'. While these are some of the best texts on the principles and techniques of French cooking, this book by Wells is real world application of the principles. As it looks at the real world, it offers the reader some pretty unusual dishes in giving us a variety you may not find in a single restaurant cookbook, even one so good as the recent `Balthazar Cookbook' from the chefs at the New York restaurant of the same name.While this book is not a teaching book, it is still true to the style of cooking you will find in Paris and, as such, it is primarily a book for the gourmet, the entertainer, the traveler to Paris, and the wine lover. Like `Simply French', the book gives wine suggestions for all savory courses. These wine suggestions are a bit more generic than those in `Simply French', so it will be easier to find something to match, even in the oenologically backward state of Pennsylvania.Before you get the impression that none of the recipes in this book have any general currency for the average cook, I must say that many are really very easy, especially the salad, vegetable, and soup recipes. Even some meat recipes are fairly simple, such as the braised lamb shank recipe Wells did on `Emeril Live' when she made a promotional appearance after the book first came out. Everyone does braised lamb shanks, but Wells does it just a little differently, and offers some good suggestions on choosing the best cuts. But, there are some real novelties, such as the Arpege Eggs with Maple Syrup. I will be content to simply read about these dishes.The organization of recipes is classic, following almost exactly the same chapter headings as in `Simply French'. These are:Appetizers, Starters, and First CoursesSaladsBreadsVegetablesPotatoesPasta, Rice, Beans, and GrainsSoupsFish and ShellfishPoultryMeatsDessertsThe PantryThe first two chapters plus the third and fourth are real gems. At the $30 list price of this book, they are worth the price of admission. The Breads chapter is a little teaser with only six recipes, each fairly complicated, but very rewarding. Just enough to whet your appetite for a book by a bread heavyweight such as Nancy Silverton or Peter Reinhart. The chapters on protein dishes are surprisingly simple. They are certainly less complicated than the soups and desserts. The desserts chapter is quite large, with many recipes for apples, cherries, and ice cream. The Pantry chapter gives all the expected recipes for vinaigrettes, mayonnaise, spice mixes, stocks, and sauces. This is somewhat better than average.In spite of the utility of cookbooks that organize by menu for occasions and themes, this is still my favorite organization for a cookbook covering many types of dishes. One entertains once a month, maybe. One cooks for your small family in a single household every day. This is better for the latter situation.I am not a fan of splashy color photography in cookbooks. When it is there, I rarely look at it except to judge its quality for a review. To my mind, the photography in this book is just right. Its occasional black and white pictures of people and places have informative captions and decorate the book with views of Paris and its people.If you are traveling to Paris or love French food or need new recipes for entertaining with a lot of ta-da, this is the book for you. Be aware, however, that basic cooking skills and a well-equipped kitchen are a must in order to accomplish many of the recipes in this book.You may also find yourself developing irrational urges to visit your favorite travel web site for plane tickets to Paris. Highly recommended.
I really like this book. There are some fantastic recipes in it. You cannot go wrong with this purchase from the reputable and knowledgeable Patricia Wells. The measurements are good and food is delicious. There are so many wonderful recipes here to use time and time again. It is fun to see some of the recipes from restaurants and menu items that I have tried. This cookbook isn't a high gloss book with lots of photos that show a home cook what the food item should look like however. I particularly like the soup section-YUM! Oliviers & Co's Provencal three grain soup is perfect for a cold day. I added a lime curry powder to it for an added dimension. I will make this soup again and again. I appreciate that the recipes are easy to make and take up one page each in the book for the most part. So, if you want to travel to paris while being in your home kitchen, this is the book for you. Try the mustard ice cream recipe too. I really appreciate that there are numerous recognizable restaurants, shops and people that have shared their sumptuous recipes in this book. My only turn off is that the pages are thin and feel cheap to the finger. I think that this pressing must have been rushed through. I believe that a cookbook needs to be a sensory experience from photos, to page feel to cover. A cookbook should inspire and make one dream and then go into the kitchen to have fun and live one's inspiration. Patricia, you live a cook's dream life. Why don't you create a book that reflects your stories with lots of photos from your cooking classes in provence or Paris? Ms. Wells is a master at choosing recipes and executing them into a fine book. This book is a must buy!
What a delightful cookbook. I chose it for the Arpege Egg recipe. I prepared them and I will again. There are so many more recipes I want to try.
Having just returned from Paris, and already missing the food, 'The Paris Cookbook' is just what I needed. Patricia Wells again combines wonderful recipes, lovely mood photos of Paris with stories of each recipe. What I love about Wells, is the lack of photos of completed dishes. Instead the written word is used to provoke your taste buds. A lovely addition to any Francophile or Cookbook Collection.
Great recipes in this cookbook! Love exploring and creating new things.
Excellent book full of tasty dishes, clear concise directions and all the flavor of Paris without the expense. What more could you want
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