| Description |
213 pages : colour illustrations ; 25 cm. |
| Note |
Simultaneously published in French as Bistrot, (Flammarion, S.A., Paris, 2011). |
|
Includes index. |
| Summary |
"Bertrand Auboyneau, the owner of Bistrot Paul Bert in Paris, offers a seasonal selection of sixty hearty recipes. Starters include rustic country pâté with cognac and wild mushroom confit or scallops cooked in their shells with a piquant twist. An extensive selection of main courses ranges from shoulder of lamb en cocotte to duck breast with cherries and roasted new potatoes. After a dazzling cheese platter, if you still have room for dessert, you can indulge in an assortment of delicious classics, such as Paul Bert's signature Paris-Brest, praline cream in a crisp choux pastry ring, or Île flottante, an island of poached meringue floating in Tahitian vanilla créme anglaise."--Provided by publisher. |
| Subject |
Cooking, French.
|
| Genre |
Cookbooks.
|
| Added Author |
Simon, François, 1953- author.
|
| ISBN |
2080203827 (hardcover) |
|
9782080203823 (hardcover) |
|
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