Bistro
The ultimate French cookbook
Seiten
2026
Mitchell Beazley (Verlag)
978-1-84601-690-5 (ISBN)
Mitchell Beazley (Verlag)
978-1-84601-690-5 (ISBN)
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A massive, gorgeously produced celebration of classic French bistro food and drink by one of the most influential French writers of modern time.
The bistro. The counter, the conviviality, the house classics to eat at any hour. A true French institution. In Bistro, Paris's most famous bistrotier, Stéphane Reynaud, shares 250 recipes to enjoy and 100 wines to accompany them. Be transported from the counter to the fishmonger's bench, to the butcher, to the dessert window.
Recipe chapters include:
- The counter: croissants, tarte aux oignons, sardines escabéche
- The fishmonger's bench: creamed mussels, whelks with miso mayo
- Entrées: terrines, soups, endive and olive salad, salmon gravlax, scallops and bacon
- Dish of the day: Lyon sausage, pork and duck cassoulet, stuffed tomatoes, confit garlic potatoes
- Fresh from fishing: tuna with sweet potatoes, marinated sea bream, salmon confit
- The butcher's counter: lamb shank, bavette with shallots, crispy chicken breast
- Served at every hour: fried fish with fries, cheese soufflé, salad Niçoise
- The cheese cellar: from Caen-Rouen to Paris-Lille
- The dessert window: créme caramel, tarte tatin, rum baba
But that isn't all - discover everything you need to know on aperitifs, beer or coffee...Plus 100 wines from all across France, expertly paired with a range of dishes. All the recipes are written by Stephane Reynaud with generosity and authenticity to ensure pleasure at every table.
The bistro. The counter, the conviviality, the house classics to eat at any hour. A true French institution. In Bistro, Paris's most famous bistrotier, Stéphane Reynaud, shares 250 recipes to enjoy and 100 wines to accompany them. Be transported from the counter to the fishmonger's bench, to the butcher, to the dessert window.
Recipe chapters include:
- The counter: croissants, tarte aux oignons, sardines escabéche
- The fishmonger's bench: creamed mussels, whelks with miso mayo
- Entrées: terrines, soups, endive and olive salad, salmon gravlax, scallops and bacon
- Dish of the day: Lyon sausage, pork and duck cassoulet, stuffed tomatoes, confit garlic potatoes
- Fresh from fishing: tuna with sweet potatoes, marinated sea bream, salmon confit
- The butcher's counter: lamb shank, bavette with shallots, crispy chicken breast
- Served at every hour: fried fish with fries, cheese soufflé, salad Niçoise
- The cheese cellar: from Caen-Rouen to Paris-Lille
- The dessert window: créme caramel, tarte tatin, rum baba
But that isn't all - discover everything you need to know on aperitifs, beer or coffee...Plus 100 wines from all across France, expertly paired with a range of dishes. All the recipes are written by Stephane Reynaud with generosity and authenticity to ensure pleasure at every table.
Grandson of a butcher, born in Lyon, Stéphane Reynaud has owned and operated several Paris restaurants. The latest, Yes, My General, in the 7th arondissement of Paris was voted best bistro in Paris in 2020 where people come to 'to drink, drink well and eat, eat well'. He is the author of several cookbooks, including Ripailles, Stéphane Reynaud's Barbecue and One Knife, One Pot, One Dish.
| Erscheint lt. Verlag | 27.8.2026 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 233 x 276 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-84601-690-8 / 1846016908 |
| ISBN-13 | 978-1-84601-690-5 / 9781846016905 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Softcover (2025)
ZS - ein Verlag der Edel Verlagsgruppe
CHF 28,90
