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 220,000 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 166,000 copies in print.

A gastronomic tour of the best bistros in Paris devotes one chapter to each of the five types of bistros--classic, upscale, provincial, night bistros, and new bistros--and includes one hundred recipes.

Bistro cooking—bold and full-flavored—is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now Gordon Hamersley of acclaimed Hamersley’s Bistro in Boston helps home cooks bring these classic dishes into their own kitchens. Bistro Cooking at Home offers a complete menu of versatile selections for cooks who crave sophisticated but easy-to-prepare comfort food. Many of the dishes allow for “walk-away cooking,” such as stews, roasts, or braises. And many of these same dishes taste best if prepared a day or two ahead, making entertaining foolproof. Although the accent is French, dishes such as hamburgers stuffed with blue cheese and Pear Cranberry Crumble reflect Gordon Hamersley’s all-American roots. Start a bistro meal at home with Hamersley’s classic Onion Soup au Gratin or signature Wild Mushroom and Roasted Garlic Sandwich. For a main course there is roast chicken (you can cook it ahead and reheat it under the broiler), New England Bouillabaisse with Rouille and Croutons, or Moroccan lamb shanks. Pasta, polenta, and risotto are given French finesse in dishes such as Lemon-Scented Risotto with Morels and Chives and Oven-Baked Penne with Onions, Walnuts, and Goat Cheese. The Savory Tarts, Gratins, and Galettes chapter holds such richly satisfying dishes as Portobello Mushroom and Roquefort Galette or Creamy Bistro Potato and Leek Gratin, each practically a meal in itself. Even vegetables are made exciting in dishes ranging from Roasted Artichokes with Garlic and Pancetta Bread Crumbs to Garlicky Mashed Potato Cakes. Bistro-inspired desserts include Maple Crème Brûlée, Profiteroles with Easy Chocolate Sauce, and a dense Chocolate Truffle Cake. All the main dishes are accompanied by knowledgeable, down-to-earth wine recommendations from Fiona Hamersley, Gordon’s wife, who runs the wine service at the restaurant. With the Hamersleys’s expert guidance every step of the way, you can re-create the romance of bistro dining—at home.

An acclaimed chef explains how home cooks can prepare new-wave bistro fare that he has popularized in his restaurants, presenting nearly 150 recipes, accompanied by suggested wine pairings.

Bruno Loubet is a legend in the food world. His cooking is sublime and unique, drawing on the classics of the French bistro menu but with each dish given a modern twist. Mange Tout is inspired by his own upbringing and travels, and combines the traditional and familiar with ideas and ingredients taken from around the world. With recipes for his signature dishes including Beetroot ravioli, Maple-crisp duck breast, Indochine braised beef with mango and Prune and armagnac sticky pudding, Bruno offers a delicious mix of accessible and aspirational, all delivered with a dash of Gallic flair.

From the world’s most preeminent French chef comes an all-new collection of hearty, homey bistro recipes. Alain Ducasse, iconic chef and author of Simple Nature, presents a collection of recipes from his worldwide network of French bistros—Allard (in Paris), Aux Lyonnais (Paris), and Benoît (Paris, New York, and Tokyo). A relaxing, convivial alternative to haute cuisine, bistro cooking most closely approaches the British gastropub or Italian osteria tradition, with less formal dishes served with local wine. Ducasse and his team of chefs have reengineered these casual classics with a contemporary eye, giving them subtle twists and a lighter, healthier profile. Recipes include the French country cooking we all love to order in family eateries, including oeufs cocotte, pâté en croute, blanquette de veau, sole meunière, classic French onion soup, and of course mousse au chocolat and poires belle-Hélène. Expert instruction for approachable recipes will have you cooking like a French chef, delighting family and friends with delicious, modern versions of classic bistro fare.

Bring the big, sunny flavors of Latin America into the kitchen with this collection of 150 appealing recipes. 8-page color photo insert.