Jane Sigal, who assisted Patricia Wells with the Food Lover’s Guide to France and has written several of her own earlier cookbooks, has collected recipes from the newest generation of Parisian bistros, capturing some of the confident, subtle innovation going on at places such as Les Enfants Rouges, Spring, Le Comptoir du Relais, and Septime.
If you won’t be landing at Charles de Gaulle airport anytime soon, this might be your path to preparing mackerel with blistered herbs, asparagus with smoked trout and hazelnuts, or calvados babas with apple-ginger compote. (Note, this book shares a title with a now unavilable book by Katrina Meynink which profiles similar restaurants around the world.)
Hardcover. Color photographs throughout.
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