Explains the nuances between a bistro, a brasserie, and a wine bar, as it takes home cooks on a tour of Paris's best eateries. This book presents classic recipes, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan-Grilled Rib Steak with Bearnaise Sauce, Warm Almond Cake with Caramel Cream, and many more.
A guide that includes various things about cheese. It includes entries from Asiago to Zamorano; cheese terminology; information on how cheese is made along with tips for pairing cheese with wine and beer.
The restaurant critic for The New York Daily News and a food commentator for National Public Radio leads American cooks on an illustrated tour of Paris's fifty best cafes featuring more than 150 recipes
Recipes for meals that many Parisians consider their daily fare are accompanied by descriptions of Paris's shopkeepers and their goods as well as anecdotes about traditional recipes and daily shopping