Bistors, Brasseroes, And Wine Bars Of Paris: Everyday Recipes From The R eal Paris

What is the difference between a bistro, a brasserie, and a wine bar Though the French themselves may argue over the nuances, all three types of establishments nourish and sustain the Paris of Parisians–the real and everyday Paris–with local food, flavor, style, sophistication, personality, and attitude. In The Bistros, Brasseries, and Wine Bars of Paris, Daniel Young, acclaimed author and expert on all things French, explains the differences between the three as he takes readers on a vibrant, spirited tour of Paris’s best eateries.

Young introduces many of his favorite spots-some are famous, others are his own best-keep secrets-and shares classic recipes from each. Here are savory dishes including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan-Grilled Rib Steak with Bearnaise Sauce, and Warm Almond Cake with Caramel Cream. Illustrated with charming black-and-white photographs, here is a wonderful celebration of the extraordinary places that exalt the ordinary and make the City of Light the best place to eat in the world on Tuesday night..