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Articles 1 à 20 sur 1459
Par Michael Cecchi-Azzolina. 2022
A front-of-the-house Kitchen Confidential from a career maître d’hotel who manned the front of the room in New York City's…
hottest and most in-demand restaurants. From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world.Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own: Raoul's in Soho with its louche club vibe; Buzzy O’Keefe’s casually elegant River Café (the only outer-borough establishment desirable enough to be included in this roster), from Keith McNally’s Minetta Tavern to Nolita’s Le Coucou, possibly the most beautiful room in New York City in 2018, with its French Country Auberge-meets-winery look and the most exquisite and enormous stands of flowers, changed every three days.From his early career serving theater stars like Tennessee Williams and Dustin Hoffman at La Rousse right through to the last pre-pandemic-shutdown full houses at Le Coucou, Cecchi-Azzolina has seen it all. In Your Table Is Ready, he breaks down how restaurants really run (and don’t), and how the economics work for owners and overworked staff alike. The professionals who gravitate to the business are a special, tougher breed, practiced in dealing with the demanding patrons and with each other, in a very distinctive ecosystem that’s somewhere between a George Orwell “down and out in….” dungeon and a sleek showman’s smoke-and-mirrors palace.Your Table Is Ready is a rollicking, raunchy, revelatory memoir.Par Carleigh Bodrug. 2022
INSTANT NEW YORK TIMES BESTSELLERPlant-based eating doesn't have to be complicated! The delicious recipes in this easy-to-follow cookbook are guaranteed…
to keep you inspired and motivated.Enter PlantYou, the ridiculously easy plant-based, oil-free cookbook with over 140+ healthy vegan recipes for breakfast, lunch, dinner, cheese sauces, salad dressings, dessert and more!In her eagerly anticipated debut cookbook, Carleigh Bodrug, the Founder of the wildly popular social media community PlantYou, provides readers with the ultimate full color guidebook that makes plant-based meal planning, grocery shopping and cooking a breeze. With every single recipe, you will find a visual infographic marking the ingredients you need, making it easy to shop, determine portion sizes, and dive into the delicious and nutritious dishes.Get ready for mouthwatering dishes like Chocolate Chip Banana Bread Breakfast Cookies, Best Ever Cauli Wings, and the Big BOSS Burrito that you simply won&’t believe are made from plants. &“An instant kitchen classic…In your quest to find delicious food that also promotes health, both human health and the health of the planet and the animals we share our world with, you&’ve come to the right place.&” —from the foreword by Dr. Will BulsiewiczPar Richa Hingle. 2022
Join Vegan Richa&’s Instant Pot revolution with brand new techniques to level up your favorite plant-based meals Welcome to Vegan Richa&’s kitchen, where hearty flavors and easy…
recipes are your passport to delicious, satisfying meals every day of the week. Whether you are an Instant Pot™ pro or newbie, you&’ll learn how to save time and maximize the potential of your Instant Pot™ with Richa&’s inventive new techniques forlayered pot-in-pot cooking (Crunchwraps!) one-pot meals (Spicy Peanut Noodles in minutes) dump-and-done meals (comforting Wild Rice Soup and Chana Masala—no sautéing) roasting and caramelizing (Mushroom Gyros) and much more! With 150 recipes from a range of global cuisines highlighting an abundance of whole foods, vegetables, and legumes, minimal oil, and no processed ingredients, you&’ll use your Instant Pot for everything from breakfasts (Egg Sandwiches) to desserts (yes, cake!) to Richa&’s fan favorite regional Indian specialties. Complete with myriad adaptations, swaps for allergies and special diets, and full nutritional information, Vegan Richa's Instant Pot™ Cookbook is your go-to guide for healthful, flavor-forward meals that are a breeze to get to the table.Par Christopher Kimball. 2022
Make a meal out of almost anything. Stop shopping and start cooking what you have. Your pantry's possibilities are endless.…
Milk Street will help you transform whatever you already have into bright, bold meals from around the world. Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions. Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup. Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand. These 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook. That's when cooking becomes an adventure.Par Bruce Weinstein, Mark Scarbrough. 2022
With 125 simple-but-delicious recipes, this comprehensive guide to air fryer cooking is full of photos and easy step-by-step directions for beginners -…
and authorized by Instant® Bruce Weinstein and Mark Scarbrough are a trusted, popular guides for all things Instant Pot, and they bring this wisdom to this fully authorized book showing how to make the most of your Instant air fryer--regardless of size or model. A perfectly suited manual for beginners just learning about their new device, as well as those looking to explore new recipes, The Instant Air Fryer Bible is an essential step-by-step guide for the modern kitchen. Start with the absolute best techniques for getting perfect results from the most commonly air-fried foods—from the instructions that are missing on your bag of frozen tater tots to the how-tos for a perfectly air-fried piece of chicken or salmon—then upgrade those basics with a wide variety of starters, sides and mains such as: Crunchy Chicken Fingers Zucchini Sticks Blooming Onion Spice-Rubbed Baby Back Ribs Healthy Salmon Steaks Party Mix Fried Okra And even breakfasts and desserts like Donuts, Breakfast Links Done Better, and more! Featuring beautiful photography and 125 surefire recipes, The Instant Air Fryer Bible is your solution to fast, convenient recipes that that achieve crispy, crunchy perfection in America's hottest new appliance.IACP Cookbook Award WinnerNamed a Best Cookbook of 2022 by Bon Appetit In her extraordinary first cookbook, Andrea Gentl brings to…
her subject equal parts knowledge and technique, along with a unique passion and sensibility. From sprinkling adaptogenic powder over granola to reinventing schnitzel with king trumpets, Cooking with Mushrooms expands our ideas of how to use mushrooms as both a food and a flavor, a seasoning and the star of the plate. Here are a variety of mushroom broths to make you feel better. Breakfast recipes like Soupy Eggs with Chanterelles. Mushroom Larb or a Crispy Shiitake &“Bacon&” Endive Wedge Salad makes the perfect lunch. Mushroom Ragu or a Roast Chicken with Miso Mushroom Butter can change the dinner game, and a Maple Mushroom Ice Cream will transform your ideas about dessert. The dishes might sound familiar—lasagna, risotto, a bourguignon, brownies—but the ingredients and flavors are as unexpected as they are delicious. In all, Cooking with Mushrooms features nearly 100 recipes that unlock the powerful flavors and health-giving properties of the world&’s most magical ingredient.Par Joe Campanale, Gabriel Thompson, Katherine Thompson. 2014
Italian-inspired dishes, drinks, and desserts from three top Manhattan restaurateurs: “I can vouch for the soul-satisfying deliciousness of all of…
these.” —Anita Lo, chef and author of Solo: A Modern Cookbook for a Party of OneAmid the cobblestoned streets and picturesque brownstones of New York’s charming West Village, three dynamic young restaurateurs have created some of the most inventive and delicious Italian-inspired cuisine in a city world-famous for its Italian food. Now the drinks and dishes that have inspired fanatical loyalty among customers of dell’anima, L’Artusi, L’Apicio and Anfora—including Charred Octopus with Chicories, Impromptu Tiramisu, and a sparking Roasted Orange Negroni Sbagliato—are accessible to home cooks in the first cookbook from executive chef Gabriel Thompson, pastry chef Katherine Thompson, and beverage director Joe Campanale.Gabe Thompson’s antipasti, pastas, main courses, and side dishes emphasize simplicity and deep flavor, using the freshest ingredients, creative seasonings, and the occasional unexpected twist—in such dishes as Sweet Corn Mezzaluna and Chicken al Diavolo. Katherine Thompson’s desserts are both inspired and downright homey, running the gamut from a simple and sinful Bittersweet Chocolate Budino to the to-die-for Espresso-Rum Almond Cake with Caramel Sauce, Sea Salt Gelato, and Almond Brittle. And all are paired with thoughtfully chosen wines and ingenious Italian-inspired cocktails—Blame it on the Aperol, anyone?—by Joe Campanale, one of the most knowledgeable young sommeliers in New York City.Par Benjamin N. Lawrance, Carolyn de la Peña. 2012
This book explores the intersection of food and foodways from global and local perspectives. The collection contributes to interdisciplinary debates…
about the role and movement of commodities in the historical and contemporary world. The expert contributions collectively address a fundamental tension in the emerging scholarly terrain of food studies, namely theorizing the relationship between foodstuff production and cuisine patterns. They explore a wide variety of topics, including curry, bread, sugar, coffee, milk, pulque, Virginia ham, fast-food, obesity, and US ethnic restaurants. Local Foods Meet Global Foodways considers movements in context, and, in doing so, complicates the notions that food 'shapes' culture as it crosses borders or that culture 'adapts' foods to its neo-local or global contexts. By analysing the dynamics of contact between mobile foods and/or people and the specific cultures of consumption they provoke, these case studies reveal the process whereby local foods become global or global foods become local, to be a dynamic, co-creative development jointly facilitated by humans and nature. This volume explores a vast expanse of global regions, such as North and Central America, Europe, China, East Asia and the Pacific, India, sub-Saharan Africa, the Atlantic Ocean, and the USSR/Russia. It includes a foreword by the eminent food scholar Carole Counihan, and an afterword by noted theorist of cuisine Rachel Laudan, and will be of great interest to students and researchers of history, anthropology, geography, cultural studies and American studies. This book is based on a special issue of Food and Foodways.Whip up one hundred delicious recipes rich with healthy fats—for breakfast, lunch, dinner, and even snacks—that are quick, easy, varied,…
and delicious.The keto diet is being regarded as the go-to eating plan for weight loss, to keep blood sugar stable, or simply for staying healthy. However, adapting recipes to make them keto-friendly means adding cooking time, preparation, and, often, hard-to-find ingredients—challenges that are impossible to overcome when you need to get a meal on the table after a busy day. And even keto followers can’t live on avocados and bacon alone.Now you don’t have to spend two hours making one meal! All of these ketosis recipes take a half hour to hit the table, can be made in large batches, or built into other dishes, like casseroles, slow cooker entrees, and more. Plus, all ingredients are easy to find, so there’s no searching specialty stores.Just a few of the great recipes within:Eggs Florentine in Portobello MushroomsCinnamon Roll Souffle PancakeSmoked Salmon Chard WrapsBuffalo Chicken Salad in a JarChimichurri Steak SaladMoroccan Couscous with HalloumiStrawberry and Rhubarb FoolTriple-Layer Frozen Cheesecake BitesWith Keto Meals in 30 Minutes or Less, incorporate the keto diet into your busy lifestyle—easily and deliciously.Par Colin Skinner. 2023
Want to learn to cook? Don’t know where or how to start? Try this! I am not a professional chef.…
I am just a food lover who has learnt to cook good home-food! It’s taken me a while, perfecting each of these dishes to the point that they are repeatable. So, if I can cook these recipes, then so can you. You do not need a huge kitchen with endless cupboards full of stuff. Just a few essential things, like a pestle and mortar and a spice grinder, together they make most curries reasonably quick and easy to make; a selection of good sharp knives and a sharpener; a few metal oven trays, a few oven dishes, and a few pots and pans. I have always enjoyed good food and was fortunate to work in a job that kept me fit. Home cooking has always been a normal everyday pleasure and even after a long days work I would happily come home and cook a stir fry for the family in 30 minutes. Not only did it help clear my mind, it also provided a healthy meal after a tough day. When the pandemic struck, I was home like everyone else. So the radio was a constant companion during the long quiet days. Slowly, listening to talk shows, I realised how difficult it was for many families. How do we feed the family, every day, three times a day? The need to learn to cook became a serious one. Home cooked food is also healthy food, so to begin to learn has that added bonus too. So, with encouragement from family and friends, I decided to write My Lockdown Cookbook hoping I might help just some of those families who wanted to learn but did not know how to. If I can help some people, in some small way, to begin to enjoy home cooked food, then I will be very happy.Par Betty Crocker. 2014
Enjoy your favorite grain any time of the day with these fun and delicious recipes for sweet treats, salads, and…
main dishes.Quinoa is so much more than a healthy side dish—let Betty show you how to make this versatile grain take center stage in your meals! Start your morning off right with Tropical Quinoa and Fruit Breakfast Pudding or Berry Breakfast Quinoa. For a tasty, wholesome lunch or dinner try Quinoa Pilaf with Salmon and Asparagus or Creamy Quinoa Primavera. Then end the day with Crispy Quinoa Shortbread Cookies for a sweet finish. Filled with main-dish salads, hearty casseroles, sweets—and a photo for each recipe—this collection is sure to keep you hooked on quinoa.Par Betty Crocker. 2013
Easily create fun cakes for your child&’s next birthday party or any occasion. There are pretty cakes, including the Butterfly…
Cake and the Rainbow Angel Cake; sporty cakes like the Soccer Ball Cake and the Roller Coaster Cake; and ones that are just plain fun, such as the Monster Cake or the Gum Ball Machine Cake. Whatever type of cake your kid likes, you&’ll be celebration ready with this great collection of recipes!Features Photos of Every Recipe!Par Diane Phillips. 2007
150 recipes to be prepped and assembled ahead of time, refrigerated or frozen, and baked right before serving, from appetizers…
to entrees and desserts.Even the busiest cooks can have it made, every day of the week!Imagine coming home at the end of a busy day and knowing that you will be able to enjoy a delicious, home-cooked dinner with your family. With the do-ahead magic of Diane Phillips, it’s never been easier. You’ve Got It Made features her stress-free make-it-now, bake-it-later strategy—the ultimate solution for time-pressed cooks and families on the go—and offers 150 recipes for starters, entrees, sides, and desserts that you can prep and assemble ahead of time, refrigerate or freeze, and bake right before serving.Praise for You’ve Got It Made“With Diane Phillips’s clear instructions and appealing recipes, it’s easy to become a ‘make it now/bake it later’ cook.” —Dorie Greenspan, author of Baking: From My Home to Yours“You’ve Got it Made will appeal to busy people on the go. Diane Phillips has developed a collection of practical recipes that can be made ahead and baked later, with straightforward directions and easy-to-find, affordable ingredients.” —Maryana Vollstedt, food columnist and bestselling author of The Big Book of Casseroles, Meatloaf, and What’s for Dinner?“No time to plan dinner? No time to cook dinner? No problem.” —Elinor Klivans, author of Bake and Freeze Desserts and Pot Pies“Diane Phillips’s cache of easy recipes makes cooking and storing casseroles for family and friends a breeze. This is nothing short of a homemade extravaganza.” —Beth Hensperger, James Beard Award–winning author of Not Your Mother’s Slow Cooker Cookbook and The Gourmet PotluckPar Debbie Moose. 2004
“The author comes out of her shell and delivers more than four dozen delicious recipes that are all they’re cracked…
up to be.” —Dave DeWitt, the “Pope of Peppers” and editor of Fiery Foods & BBQ MagazineDeviled eggs, a perennial favorite of potluck suppers and picnics, a party food that is nearly perfect in its simplicity and speed of preparation, are basking in a long-awaited renaissance. Technically, deviled eggs should be revved up with a little something spicy, but these recipes show that they don’t have to be hot to be fabulous. Flavors can range from light to elegant to gutsy to fiery. Fillings can be as smooth as silk or chock full and chunky. If you’re a purist, take a trip down memory lane with the best of the classics, infused with fresh herbs and mild mustards. If you’re looking for something different and fun, try out combos including blue cheese and bacon or pepperoni and parmesan. Or maybe you want to impress your friends with your international palate by including the flavors of Indian chutney and curry, Italian sun-dried tomatoes and pesto, or Greek feta and olives. And if you love to go for the burn, well, welcome to perdition, where eggs stuffed with salsas or chilies, wasabi or jerk seasoning await the brave. And if you’re worried about the devil in the details, fear not: here you will find answers to such timeless questions as how to perfectly hard-cook eggs, how to peel off the shell without demolishing the white, and how to present your creations so they look festive and don’t go rolling off the plate when you serve them.Par Jean Anthelme Brillat-Savarin. 2012
Perhaps the most influential food writer of his day, Jean Anthelme Brillat-Savarin&’s gastronomic essays are founding documents in the food-writing…
genre. This great classic of gastronomy is a witty and authoritative compendium on the art of dining, and it has never been out of print since first publication in 1825. The philosophy of Epicurus stands behind every page, and the simplest meal satisfied Brillat-Savarin, as long as it was executed with artistry. The sometimes wordy text is filled with aphorisms and axioms, and it has been endlessly analyzed and quoted. In a series of meditations that have the rhythm of an age of leisured reading and the confident pursuit of educated pleasures. Brillant-Savarin expounds on the delights of eating, which he considers a science, with witty anecdotes and observations such as:&“Those persons who suffer from indigestion, or who become drunk, are utterly ignorant of the true principles of eating and drinking.&”&“A dessert without cheese is like a beautiful woman with only one eye.&”&“Tell me what you eat and I will tell you what you are.&”&“The pleasure of the table belongs to all ages, to all conditions, to all countries, and to all eras; it mingles with all other pleasures, and remains at last to console us for their departure.&” This edition of The Physiology of Taste was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.Par Alan Richardson, Karen Tack. 2010
Learn how to make crazy-fun cupcakes with these easy recipes for any holiday or special occasion! No one knows more…
about making whimsical, delicious, and eye-catching single-serving treats than Karen Tack and Alan Richardson. And the dynamic duo of cupcake creativity is back with a brand-new batch of easy, entertaining, and unique decorating ideas that will delight the whole family. What&’s New, Cupcake? keeps the baking bonanza going with all-new designs, ranging from kid-pleasing robots and race cars to elegant long-stemmed roses to hilarious Chinese takeout container cupcakes that will fool your friends. Drawing inspiration from holidays, hobbies, and adorable animals, and made with only a few ingredients for easy-yet-impressive assembly, this cookbook will provide tons of fun, inspiration, and, of course, tasty desserts for cupcake fans of all ages. It&’s a sweet treat almost too good to eat—but definitely too delicious to miss.Par Paula Disbrowe. 2007
Who hasn't fantasized about leaving behind the chaos of everyday life and moving someplace where life is simpler? Well, that's…
just what chef and food writer Paula Disbrowe did when she left New York City and moved to Texas. She traded her subway MetroCard for a pickup truck and her stiletto heels for a pair of down-home cowboy boots.In Cowgirl Cuisine, Paula tells her story through food. She weaves together romance, adventure, and more than a few laughs as she celebrates the beauty of flavorful food, fresh air, and her own wholesome recipes, all while taking home cooks on a journey well off the beaten path.Like Texas itself, the recipes in Cowgirl Cuisine are big-hearted and bold—whole-grain muffins bursting with berries, salads loaded with leafy herbs and avocado, and fiery bowls of chili. Paula's food is healthful and full of nutrients, but this is not a diet cookbook—cowgirls don't have time to count calories (besides, they burn it all off hoisting newborn calves, hiking the hills, and galloping off on long trail rides). Instead, this is food that is satisfying and easy to prepare, which leaves plenty of time for living life to the fullest.From hearty ranch breakfasts to fresh salads, spicy nibbles, seductive desserts, and killer watermelon margaritas, Paula's recipes are full of her signature zest, spunk, and spice. Start your day off right with Canyon Granola or Cowgirl Migas. For lunch, have a nourishing bowl of silky Roasted Pumpkin Soup with Red Chile Cream or Chicken and Citrus Slaw Tostadas. For dinner, try Gazpacho Risotto with Garlic Shrimp or Cowboy Pot Roast with Coffee and Whiskey. And be sure to save room for one of Paula's decadent desserts, such as Chocolate Pecan Squares or Dulce de Leche Flan with Pepita Brittle.In addition to her recipes, Paula includes humorous and heartfelt vignettes about wild animals on the loose, scorpions in the sheets, and Casanova cowboys. And the pages are filled with lush photographs of food and life on the range. Cowgirl Cuisine isn't just spurs and salsa—it's about following your dream. So saddle up and follow yours.Par François Payard, Tish Boyle. 2013
&“A French pastry master&” reveals his recipes and secrets in this dessert cookbook for both professional chefs and home bakers…
(Daniel Boulud, James Beard Award–winning chef). With beautiful photographs, this book from legendary pastry chef François Payard shows how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Payard also includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world&’s finest pastry kitchens. A must-have for professional bakers, it&’s also accessible enough for serious home baking enthusiasts.Par Cheryl Alters Jamison, Bill Jamison. 2004
The aroma should be irresistible. The outside should be crisp, the inside juicy. We're talking about one of America's most…
popular foods -- grilled chicken. But how many times does the outside look perfect while the inside is perfectly raw? Or you're simply left with a smoldering, charred mess?Award-winning cookbook authors and America's outdoor grilling experts, Cheryl and Bill Jamison come to the rescue in Chicken on the Grill. The Jamisons identify the most common mistakes in grilling chicken and, most important, teach you how to correct them. Learn how to tend to the fire, how to time the grilling process, and how to check for doneness. Their advice and expertise make it easy to enjoy perfectly tender, juicy chicken that is bursting with true flavor only grilling over a fire can impart.With more than 50 color photographs throughout, Chicken on the Grill is as much a feast for the eyes as it is for the table. The 100-plus recipes include everything from classic Grill-Roasted Chicken and Grilled Chicken Caesar on a Skewer to exotic new dishes like Tequila-Lime Chicken Tacos with Charred Limes and Curried Chicken Roti. There are 50 inspiring ideas for boneless, skinless breasts, plus recipes for wings, sandwiches, and satays. Since man can't really live by chicken alone, there are recipes for sides and sweets such as Rockin' Guac, Grilled Asparagus with Orange Zest, and Frozen Margarita Pie.Chicken is economical, rich in protein and nutrients, and can be prepared in a wide variety of ways to suit a wide variety of tastes. From everyday family meals to entertaining a crowd, you can't beat a great grilled chicken. And you can't beat Chicken on the Grill for showing you just how to do it.Par Daniel Young. 2006
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, cafe–restaurant providing continuous service and rough–and–ready 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 best–keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan–Grilled Rib Steak with Béarnaise 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.