More New and Used
from Private Sellers
In Stock Usually Ships in 24 Hours
Questions About This Book?
Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the edition with a publication date of 2/7/2012.
What is included with this book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
The French bistro provides an irresistible dining experience, combining fresh, traditional dishes with a friendly atmosphere. With its checkered tablecloths, chalkboard menus brandishing the plats du jour, emblematic wooden chairs, and an endless supply of crusty baguettes, the gastronomic bistro has firmly established itself as a culinary institution. Bertrand Auboyneau, the owner of Bistrot Paul Bert in Paris, offers a seasonal selection of sixty hearty recipes. Starters include rustic country p t 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 le flottante, an island of poached meringue floating in Tahitian vanilla cr me anglaise. To accompany the recipes, revered food critic Fran ois Simon outlines the ten commandments that rule a true bistro, such as the importance of an inspirational owner and a highly experienced chef as well as impeccable waiters and the art of creating an authentic decor, dense with the wafting smells of good food and wine. Photographs feature both recipes and the lively spirit of a dozen Parisian bistros.