小酒馆：新巴黎小酒馆的食谱（IACP 烹饪书奖） Bistronomy: Recipes from the Best New Paris Bistros

基本信息

Format:Hardback 240 pages, 100 COLOR ILLUSTRATIONS

Publisher:Rizzoli International Publications

Imprint:Rizzoli International Publications

ISBN:9780847846108

Published:22 Sep 2015

Weight:1318g

Dimensions:262 x 223 x 27 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

入围IACP食谱奖，厨师和餐馆由新一代厨师重新设计的法国食品。在巴黎，有一个新的运动正在酝酿之中。年轻的厨师们已经放弃了繁琐的工作，正在创造一种更有趣、更不正式的体验。

在大多位于城市郊区的小型独立小酒馆里，他们正在制作极具创造性的食物，绕过许多老式的酱汁，而是依靠负责任地采购的原料的活力。因为他们在小厨房里工作，几乎没有员工，所以需要提前准备。(在他们的技巧中（这些技巧可以很容易地融入任何人的食谱），包括为像芜菁和防风草这样不起眼的根茎类蔬菜找到灵感的用途，在同一道菜中呈现一种蔬菜的生和熟，以及为甜点的经典碎屑注入活力。

在《小酒馆：新巴黎小酒馆的食谱》中，Jane Sigal捕捉到了这些厨师的创造性方法，挑选出了以家庭厨师可以实现的方式转化他们的天才的食谱。来自L'Ami Jean的厨师Stephane Jego的冬瓜汤充满了感情，但却出乎意料，并以可可奶油作为点缀。小丑酒吧的Atsumi Sota推出的草莓羊奶酪沙拉很有魅力。

还有肖恩·凯利（Sean Kelly）的樱桃和甜菜帕夫洛娃，也让人眼前一亮。《小酒馆：新巴黎小酒馆的食谱》中的一百多道菜食谱，这些巴黎小酒馆已经成为烹饪界的创意工厂。就像巴黎之行一样，Bistronomy将使你重新爱上法国烹饪。

Finalist for the IACP Cookbook Award, Chefs and RestaurantsFrench food reimagined by a new generation of chefs. There is a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal.

In tiny independent bistros mostly on the outskirts of the city, they are turning out fantastically inventive food that bypasses many of the old sauces and relies instead on the vibrancy of responsibly sourced ingredients. Because they are working in tiny kitchens with little or no staff, advance preparation is esteemed. (Good news for the home cook looking to crib kitchen notes.) Among their tricks (which could fit easily into anyone's repertoire) are finding inspired uses for humble root vegetables like rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and revitalizing the classic crumble for dessert.

In Bistronomy, Jane Sigal captures these chefs' creative approach, culling recipes that translate their genius in ways the home cook can achieve. From L'Ami Jean's chef Stephane Jego comes the soulful but unexpected Winter Squash Soup, accented with a cocoa whipped cream. Haricots Verts Salad with Strawberries and Feta is a charmer from Atsumi Sota at Clown Bar.

And there is the showstopping Cherry and Beet Pavlova from Sean Kelly. The more than one hundred dishes in Bistronomy prove that these Paris bistros have become the idea factories of the culinary world. Like a trip to Paris, Bistronomy will make you fall in love with French cooking all over again.

作者简介

简·西格尔在巴黎生活了12年，并在L'Ecole de Cuisine La Varenne获得了高级文凭。她是《美食与美酒》杂志的特约撰稿人，她的文章出现在《纽约时报》、《拯救》、《华尔街日报》、《与Rachael Ray的每一天》和《Time Out New York》等刊物上。帕特里夏-韦尔斯是《小酒馆烹饪》和《美食家巴黎指南》的知名作者。

Jane Sigal lived in Paris for twelve years and earned a Grand Diplome at L'Ecole de Cuisine La Varenne. She's a contributing writer at Food & Wine, and her articles appear in such publications as the New York Times, Saveur, The Wall Street Journal, Every Day with Rachael Ray, and Time Out New York. Patricia Wells is the celebrated author of Bistro Cooking and The Food Lover's Guide to Paris.