The Bistros, Brasseries & Wine Bars of Paris

In his sequel to The Paris Café Cookbook, Daniel leads a recipe-paved tour of the Paris of Parisians by way of its definitive eating spots. He explores the distinctions among bistros, brasseries, and wine bars before introducing you to 38 of his favorites, from landmark brasseries like Lipp and La Coupole to little known gems like the bistro Clementine and the wine bar La Petite Syrah. He shares recipes for over 100 of their house specialties. The selection encompasses such certifiable classics as the onion soup gratinée from Au Pied du Cochon, the fish sauerkraut from Bofinger, the pan-fried steak with Béarnaise sauce from Le Bistrot Paul Bert and the chocolate profiteroles from Julien as well as new variations on old and familiar themes – the endive tatin with goat cheese from L’Epi Dupin, the veal blanquette with ginger and lemon grass from Le Baratin, the warm almond cake with caramel cream from Le Repaire de Cartouche.

A refreshing look at the distinctive bistros, brasseries, and wine bars of Paris.
– Alain Ducasse

Young’s recipes hit all the highlights, with clear and very specific instructions. From a salad of pan-fried goat cheese with hazelnut vinaigrette from Bofinger, the brasserie that opened in 1864 near the Bastille, to garlic soup with mussels from Le Bistrot des Capucins, chef Gerard Fouche’s spot near the Pere Lachaise cemetery, the methods are simple and direct, the food decidedly homey, yet elegant in its way – and absolutely delicious…read more
– Amy Scattergood, Los Angeles Times

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