Stephane Reynaud - Böcker

Gizzards, kidneys, feet, brains and all the rest

160 TRIPLE-TESTED recipes - and a photo for every recipe!Celebrated chef Stéphane Reynaud pares down delicious French food to its essential best ingredients with 160 one-pot recipes that even the most inexperienced or time-poor cooks will love. There are pre-dinner dips and snacks; hearty vegetarian dishes; simple one-pot recipes for fish, beef, lamb, pork or poultry; slow-cooked roasts, delicately seasoned with herbs and spices; classically simple one-pan desserts such as clafoutis; and even ideas for the perfect cheese course. The hands-on preparation time is absolutely minimal, and then just one pot or tray does all the work for you. This is the simplest bistro food to recreate at home. Build a kitchen library with the EASY EVERYDAY series of save-the-day cookbooks. Also available: BOWL FOOD, FAST FOOD, VEGGIE FOOD, SOLO FOOD and BUDGET FOOD.

'A love letter to France, filled with the delicious bistro dishes I'm obsessed with. It captures the warmth, generosity and simple magic of a great Parisian table.'Matthew Ryle'The true bistro bible, from of France's favourite food writers'Tom Parker Bowles The bistro. The counter, the conviviality, the house classics to eat at any hour. A true French institution. In Bistro, Paris's most famous bistrotier, Stéphane Reynaud, shares 250 recipes to enjoy and 100 wines to accompany them. Be transported from the counter to the fishmonger's bench, to the butcher, to the dessert window.Recipe chapters include:- The counter: croissants, tarte aux oignons, sardines escabéche- The fishmonger's bench: creamed mussels, whelks with miso mayo- Entrées: terrines, soups, endive and olive salad, salmon gravlax, scallops and bacon- Dish of the day: Lyon sausage, pork and duck cassoulet, stuffed tomatoes, confit garlic potatoes- Fresh from fishing: tuna with sweet potatoes, marinated sea bream, salmon confit- The butcher's counter: lamb shank, bavette with shallots, crispy chicken breast- Served at every hour: fried fish with fries, cheese soufflé, salad Niçoise- The cheese cellar: from Caen-Rouen to Paris-Lille- The dessert window: créme caramel, tarte tatin, rum babaBut that isn't all - discover everything you need to know on aperitifs, beer or coffee...Plus 100 wines from all across France, expertly paired with a range of dishes. All the recipes are written by Stephane Reynaud with generosity and authenticity to ensure pleasure at every table.