Patricia Wells

Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.

Let's face it. Finding the best of the fabled cuisine in Paris can be difficult for us Americans. We're thrown off by the language, the numerous terms for eateries, and the French themselves, who love to pretend they don't speak English. That's why Patricia Wells's updated guide, now in its fourth edition, is a hit. With detailed information on 450 restaurants, Wells takes readers by the hand and demystifies the culture so well known for its luscious food and demanding gourmands. Sidebars abound: she dissects breads, foie gras, and oysters--and even gives the cultural background on why the French may drink wine in the morning (to kill worms, of course), as well as discussing the pros and cons of eating the rinds of cheeses. Also listed are the best bakeries, cafés, and specialty shops, as well as 50 recipes to try at home. If there is a criticism to be made of this sturdy and informative book, it's of the writing of this International Herald Tribune critic, which is sometimes riddled with stock descriptions and clichés. Yet readers are likely to forgive her this occasional foible, as Wells's interesting details and enthusiasm are enough to send devout Italophiles, even, to Paris--where they can sink their teeth into those crusty baguettes. --Melissa Rossi

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 Joël 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 métro directions to each featured restaurant, café, 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.