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Williams-Sonoma Foods of the World: Paris: Authentic Recipes Celebrating the Foods of the World, by Marlena Spieler
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An insider¬ís guide to the recipes, ingredients, and traditions that define international city cuisine, the Foods of the World series is the definitive cookbook collection for anyone passionate about food and travel. Richly photographed, with over 45 authentic recipes and in-depth culinary features, each book brings readers closer to the best eating experiences each city has to offer from a culinary authority Americans trust. Paris, the culinary heart of France, is renowned for its markets, bakeries, and cafv©s. Traditional and innovative dishes such as Boeuf en Daube, Frisv©e Salad with Bacon, and Strawberry Soup exemplify the city¬ís remarkable cuisine. Key Features: * Learn to make the perfect steak frites or Crv™me Brvªlv©e, fit for a Parisian bistro * Go behind the scenes to see how Brie and Champagne are made * Read about the bistros, brasseries, restaurants, and specialty shops that make Paris one of the most renowned culinary destinations in the world
- Sales Rank: #71043 in Books
- Brand: Brand: Oxmoor House
- Published on: 2004-09-01
- Released on: 2004-10-15
- Original language: English
- Number of items: 1
- Dimensions: 10.75" h x .89" w x 10.00" l, 2.78 pounds
- Binding: Hardcover
- 192 pages
- Used Book in Good Condition
Most helpful customer reviews
12 of 12 people found the following review helpful.
Combo of armchair travel with good recipes
By Esther Schindler
This is a great book, but it's a little hard to quantify. It has only 45 recipes, so it's not an extensive overview of Parisian cooking.
The recipes are a little on the simplistic side, but in this case that's a good thing. I can easily contemplate making this beef stewed in red wine (boeuf en daube) for an ordinary family dinner, rather than making a big deal out of authenticity (and putting off the experience until I had a spare weekend in which to do it). Like many Williams Sonoma recipes, these are non-intimidating and *very* tasty versions of much more complex dishes. I've had good luck with their recipes before, and these give me no reason to doubt their quality.
The choice of recipes are very nice, too. They're all evocative of Paris: frisee salad with bacon, sauteed chicken with riesling, warm lentils with vinaigrette, apple tarte tatin. Every one has a photo, too. It's impossible to read through them without checking on the price of flights to France.
Half the book is given over to a foodie's overview of the city, with photos and text about La Boulangerie, Le Vin, Le Chocolat. It wouldn't exactly be a guidebook; this is more inspiration for what you might find as you wander the streets of Paris, in search of a perfect cheese, or to get a sense of the scope of French winemaking. It has lots and lots of lovely photos... and I've had to wipe the drool off more than a few.
I'm sure to make several of these recipes, over the next few months. But I think I'll spend more time looking at the pictures.
If you're looking for an introduction to French cooking that captures the mood as well as the recipes, this is a great choice. Or if you're stuck for a holiday gift for someone who likes exotic cuisine, this would be really wonderful.
Personally, I'm going to look for the other books in this Williams Sonoma series; I like it a lot.
3 of 3 people found the following review helpful.
Good food, not as hard as you think it is to make
By the og one
My husband and I use this book a lot and the WS Rome book. My favorite recipes are the Gratin Dauphinois, Poulet au Riesling - delicious, The whole chicken stuffed with lemon and garlic inside on a bed of endive and Chocolat Creme Pots. The Gratin dauphinois is a very simple and easy to follow recipe, one hint though add some shaved cave aged gruyere to top it off. The stuffed chicken, double or triple the seasonings, I cut two lemons in half, squirt the fresh lemon juice in and out of the chicken, when complete you will taste lemon in every bite of chicken. Polet au Riesling - a lil tougher to make, but my favorite recipe, th way the sauce blends with the mushrooms on the drumsticks, its absolutely mouth watering, perfect with a nice Beoujalis/Boudeux for dinner. Choc. creme pots - everyone loves it when I make this, I use Valhrona dark chocolate 70-90%. I spread the creme pots into tinier custard cups, because it is rich and big custard cup is just way to much, even for a choc. lover like me. The best part is the texture of the choc. creme pots, soft, silky chocolate, dissolving in your mouth, pure heaven. I totally recommend the book for these part. recipes.
0 of 0 people found the following review helpful.
Five Stars
By Agatha
Good recipes you will love it...!
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