Le Bistrot Paul Bert
French Comfort Food from the Parisian Restaurant
Seiten
2025
ABRAMS (Verlag)
978-1-4197-8400-2 (ISBN)
ABRAMS (Verlag)
978-1-4197-8400-2 (ISBN)
This long-awaited, beautifully photographed and designed cookbook offers celebrated versions of classic French bistro dishes from one of the most iconic Parisian restaurants
Step into the Bistrot Paul Bert, the legendary Parisian restaurant, where the freshest ingredients meet time-honored methods, chalkboards list the daily specials, candlelight flickers over crisp white tablecloths, and the hum of lively conversation is punctuated by the clink of wine glasses.
In this beautifully illustrated cookbook, proprietor Bertrand Auboyneau welcomes us all into this special place and shares his approach to more than 100 of the most comforting, beloved French dishes.
Learn to make the best versions of the classics—everything from the perfect green salad and irresistible frites, to exceptional oeuf mayonnaise, steak au poivre, sole meunière, tarte tatin, and Grand Marnier soufflés. Requiring only a limited number of ingredients and basic techniques, this food is not fussy, but it shines with the help of Auboyneau’s expert guidance, written with the home cook in mind.
For devotees of the restaurant or anyone simply looking to bring the flavors of France into their kitchens, Bistrot Paul Bert is an accessible, atmospheric introduction to the simple art of bistro cooking.
Step into the Bistrot Paul Bert, the legendary Parisian restaurant, where the freshest ingredients meet time-honored methods, chalkboards list the daily specials, candlelight flickers over crisp white tablecloths, and the hum of lively conversation is punctuated by the clink of wine glasses.
In this beautifully illustrated cookbook, proprietor Bertrand Auboyneau welcomes us all into this special place and shares his approach to more than 100 of the most comforting, beloved French dishes.
Learn to make the best versions of the classics—everything from the perfect green salad and irresistible frites, to exceptional oeuf mayonnaise, steak au poivre, sole meunière, tarte tatin, and Grand Marnier soufflés. Requiring only a limited number of ingredients and basic techniques, this food is not fussy, but it shines with the help of Auboyneau’s expert guidance, written with the home cook in mind.
For devotees of the restaurant or anyone simply looking to bring the flavors of France into their kitchens, Bistrot Paul Bert is an accessible, atmospheric introduction to the simple art of bistro cooking.
Bertrand Auboyneau is the founder of three French bistros that have almost 100,000 followers on Instagram combined. Fans of Bistrot Paul Bert include David Lebovitz, Alice Waters, and every national and international food and travel magazine, including Bon Appétit, the New York Times, BBC, Eater, The Infatuation, the Guardian, and more.
| Erscheinungsdatum | 25.10.2025 |
|---|---|
| Zusatzinfo | 200 color photographs |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 195 x 270 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-4197-8400-5 / 1419784005 |
| ISBN-13 | 978-1-4197-8400-2 / 9781419784002 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
die Rezeptgeheimnisse der Großmütter
Buch | Hardcover (2025)
Südwest (Verlag)
CHF 36,90
ein Jahr in meiner italienischen Küche
Buch | Hardcover (2025)
ZS - ein Verlag der Edel Verlagsgruppe
CHF 44,90
