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The Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes from the Real Paris
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You can spend years in Paris and never hear the same answer twice to the question: What is the difference among a bistro, a brasserie, and a wine bar? You would, however, find little disagreement about the virtues the three have in common. Together they nourish the Paris of Parisians — the real and everyday Paris — with local food, sophistication, hospitality, and romance. If a routine Tuesday night dinner out in Paris is superior to a festive Saturday splurge nearly anywhere else, it is a happy consequence of the wonderful habit Paris’s very best bistros, brasseries, and wine bars have of making the ordinary extraordinary and the extraordinary ordinary. Follow Daniel Young, acclaimed author of “The Paris Café Cookbook,” as he leads a tour of this Paris of Parisians by way of its definitive eating spots. Young explores the distinctions among bistros, brasseries, and wine bars before leading you to thirty-eight o f his favorites, from landmark brasseries like Lipp and La Coupole to little-known gems like the bistro Clé mentine and the wine bar La Petite Syrah. He shares more than one hundred of their recipes, all house specialties adapted here for use by North American home cooks. The selection encompasses such certifiable classics as the Onion Soup Gratiné e from Au Pied du Cochon, the Sauerkraut with Fish from Bofinger, the Pan-Grilled Rib Steak with Bé arnaise Sauce from Le Bistrot Paul Bert, and the Chocolate Profiteroles from Julien, as well as new variations on old and familiar themes — the Endive Tatin with Goat Cheese from L’É pi Dupin, the Veal Blanquette with Ginger and Lemongrass from Le Baratin, the Warm Almond Cake with Caramel Cream fromLe Repaire de Cartouche. With evocative black-and-white photographs and colorful descriptions of the featured establishments, “The Bistros, Brasseries, and Wine Bars of Paris” brings home the French capital’s most extraordinarily ordinary flavors.
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