The Paris Cookbook
American-born Paris dweller Patricia Wells has turned her love of French food into a remarkable series of culinary works.The Paris Cookbookreflects that affection and her familiarity with the Paris food scene, offering 150 of its best recipes. From famed chef Jo&#xEB;l Robuchon's sublime Creamy White Bean Soup to a hearty flank steak dish courtesy of Wells's butcher; from bistro Chez Benoit's Asparagus and Green Bean Salad to confectioner La Maison du Chocolate's Bittersweet Chocolate Mousse, the book abounds in wonderful food. Wells's achievement, here as elsewhere, is to make her recipes genuinely accessible to the average cook; well-chosen and lucidly written, they invite even the hesitant into the kitchen with the promise of great eating.Following the courses of a typical Parisian meal, from appetizers through desserts, the book presents three-star dishes like Arp&#xE8;ge Eggs with Maple Syrup, as well as more humble fare, including an exemplary Lemon Chicken andsocca, the delicious Proven&#xE7;ale pancakes. A section on pasta, rice, beans, and grains offers such standouts as Flora's Polenta Fries. Desserts also receive their due with delights like Fresh Fig and Almond Gratin. Illustrated with photos that evoke Parisian life at the market and at the table, and containing a wealth of tips and helpful information, wine recommendations, plus the addresses of the dining spots mentioned, the book is a worthy addition to Wells's dependable store of cooking guides.--Arthur Boehm