Cover image for The Paris cookbook
The Paris cookbook
Wells, Patricia.
Personal Author:
First edition.
Publication Information:
New York : HarperCollins Publishers, [2001]

Physical Description:
xv, 320 pages : illustrations ; 24 cm
Format :


Call Number
Material Type
Home Location
Item Holds
TX719 .W428 2001 Adult Non-Fiction Open Shelf

On Order



When acclaimed cookbook author Patricia Wells moved to Paris in 1980, she had no idea it would be "for good." In the two decades since, she has become one of the world's most beloved food writers, sharing her deep passion for her adopted home and teaching millions of Americans how to cook real French food.

In this new book, Patricia leads readers on a fascinating culinary exploration of the City of Moveable Feasts. Both a recipe book and a gastronomic guide, The Paris Cookbook covers all facets of the city's dynamic food scene, from the three-star cuisine of France's top chefs, to traditional bistro favorites, to the prized dishes of cheese-makers, market vendors, and home cooks. Gathered over the years, the 150 recipes in this book represent the very best of Parisian cooking: a simple yet decadent creamy white bean soup from famed chef Jo#65533;l Robuchon; an effortless seared veal flank steak from Patricia's neighborhood butcher; the ultimate chocolate mousse from La Maison du Chocolat; and much more. In her trademark style, Patricia explains each dish clearly and completely, providing readers with helpful cooking secrets, wine accompaniments, and m#65533;tro directions to each featured restaurant, caf#65533;, and market.

Filled with gorgeous black-and white photographs and Patricia's own personal stories, The Paris Cookbook offers an unparalleled taste of France's culinary capital. You may not be able to visit Paris, but this book will bring its many charms home to your table.

Reviews 2

Publisher's Weekly Review

Drawing on more than 20 years of experience as a food writer in Paris, Wells (Bistro Cooking) presents cherished recipes from famous Parisian restaurants, such as BenoOt Guichard of Jamin's Tarte Tatin (Caramelized Apple Tart), Jo%l Robuchon's Creamy White Bean Soup, Caf, Bonaparte's Chicken Salad and Le D"me's Sole Meuni,re. She ferrets out the best recipes from the authority venues, such as La Maison du Chocolat's Bitter-Sweet Chocolate Mousse and Chef William Ledeuil's Fresh White Beans with Mimolette, Roquette and Pistachio Oie. If readers can get over some haute cuisine pretension (a Black Truffle Mayonnaise recipe suggests using "eggs that have been enclosed in a glass jar with the truffles for 1 day"), they will find down-to-earth recipes such as The Market Gardeners' Zucchini and Curry Soup and The Taxi Driver's Wife's Secret Mussels. Regional France is well represented by the likes of southwestern polenta (H,lene's `Polenta' with Sheep's-Milk Cheese) and seafood from Brittany (Memories of Brittany Lobster with Cream). Wells has a knack for choosing simple yet elegant recipes quintessentially French with reliable results in the North American kitchen. She follows a growing trend of replacing red meats (although there is a short chapter on them) with poultry, seafood and vegetables (a whole chapter is devoted to potatoes). This book is a must for any Francophile yearning for Brasserie Balzar's Midnight Onion Soup, and for visitors who want a great resource for where to buy and how to handle the spectacular foods in Paris. Photos. (Nov.) Forecast: Wells's fans will be pleased, for this is very much in the tradition of her other books. Despite a glut of French cookbooks, Wells is the real deal, and her latest offering will satisfy its readership, which includes anyone who loves France, or who lives there and wants to learn more about its foods. (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

She's cooked her way through France. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.