Paris Bistro CookeryRoutledge, 29.10.2014 - 202 Seiten Originally published in 1957, this delightful book offers 100 recipes from 50 of the best authentic Paris bistros, collected in the 1950s when these establishments were at their height. Part guidebook and part cookbook, this volume describes the bistros and their colourful denizens as they were, followed by their signature recipes. |
Inhalt
| 9 | |
| 11 | |
| 12 | |
| 13 | |
1 Au RendezVous Des Camionnieurs | 19 |
2 Chez Paul | 21 |
3 Lescure | 23 |
4 Le Ruban Bleu | 26 |
28 Aux Trois Canettes | 102 |
29 Beulemans | 104 |
30 Chez Joséphine | 107 |
31 Le Voltaire | 109 |
32 Récamier | 112 |
33 Chez Les Anges | 115 |
34 Chez Lucien | 119 |
35 Chez Max | 123 |
5 Au Caveau Montpensier | 30 |
6 Chez Pierre | 34 |
7 Le Grand Comptoir | 36 |
8 Chez Monteil | 39 |
9 Pharamond | 41 |
10 Chez Pauline | 44 |
11 Le Louis XIV | 47 |
12 La Grille | 50 |
13 A L Alliance | 53 |
14 Chez L Ami Louis | 57 |
15 Chez Benoit | 60 |
16 Chez T Ante Marie | 63 |
17 Aux Deux Marches | 66 |
18 L Auberge De La Cloche | 70 |
19 Chez Allard | 74 |
20 Chez Maitre Paul | 77 |
21 Chope Danton | 80 |
22 Au Vieux Paris | 83 |
23 Restaurant Du PontNeuf | 87 |
24 SaintTropp | 89 |
25 La Venta | 92 |
26 Chez Augustin | 96 |
27 Chez Georges | 99 |
36 Lescargot | 128 |
37 Artois | 130 |
38 Le Tourisme | 133 |
39 Au Diable Bleu | 136 |
40 Le SaintMarcoux | 139 |
41 Chez Pierre | 142 |
42 Le Provençal | 144 |
43 Aux Bonnes Choses | 148 |
44 Chez Quinson | 151 |
45 La Coquille | 153 |
46 Chez La Mère Michel | 156 |
47 Chez Olivier | 159 |
48 Chez Gorisse | 162 |
49 Au Clocher Du Village | 164 |
50 Chez Camille Renault | 167 |
Three Basic Recipes | 171 |
Choosing a Cheese | 174 |
Cheeses and Wines | 176 |
Comparative Vintage Table | 181 |
| 182 | |
| 197 | |
Andere Ausgaben - Alle anzeigen
Häufige Begriffe und Wortgruppen
Aligoté allow to reduce Armagnac Beaujolais Beurre Beurre Manié bistro Boeuf boiling bouquet garni Brouilly brown Butter Salt Calvados Carrots chicken Chopped Parsley Closed on Sundays cloves Garlic Cognac cook gently Coquilles Côte court-bouillon cover cup Butter cup dry White diced dry White Wine escalopes fillets finely chopped fish fresh Cream frying-pan grated cheese grill Gruyère Cheese hot butter hot serving dish keep hot kitchen Mâcon Maison marinade meat medium oven menu minutes Monsieur Moulin-à-Vent Muscadet mushrooms Omelette onions Paris Parsley pastry Patron piece pinch Plat du Jour potatoes Pouilly Fumé Poulet prepare recipe red wine regional wines rice Rosé Salt and pepper Sancerre sauce saucepan sauté serve at once Shallots sieve simmer sliced Spécialités specialities Sprinkle Steak stewpan stirring sweetbreads tablespoon Tomato Purée tablespoons Butter tablespoons fresh Cream tablespoons Olive Oil teaspoon tomato purée Veal Stock Veau vinegar WEAU