The Bistros, Brasseries, and Wine Bars of Paris

You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine bar? In his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris's best eateries. Daniel explains that, as true Parisians know, a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, caferestaurant providing continuous service and roughandready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them. Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own bestkeep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, PanGrilled Rib Steak with Barnaise Sauce, and Warm Almond Cake with Caramel Cream. Bistros, brasseries, and wine bars, define what it means to be out and eat out in Paris, to dine simply and very well. Theirs is the food that nourishes and sustains the Paris of Parisians the real and everyday Paris with local flavor, style, sophistication, personality, and attitude.

Autorentext

Daniel Young is a food critic by trade and a collector of kitchen, dining room, and caf secrets in practice. He is the author of Made in Marseille, The Rough Guide to New York City Restaurants, and The Paris Caf Cookbook and has written about French food and culture for many publications, including Gourmet, Bon Apptit, Cond Nast Traveler, the New York Times, and others. Formerly the restaurant critic for the New York Daily News, he now lives in Paris, London, and his hometown, New York.