Marchand, Greg
Frenchie: New Bistro Cooking
Frenchie: New Bistro Cooking
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From the publisher
On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand's game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in color but in flavor, and filled with alluring hints of international influences. Chutneys, pestos, and flavored vinaigrettes take the place of heavier and more traditional French fare, and the juxtaposition of ingredients (watermelon with ricotta salata; roasted carrots with oranges and avocado; raw baby turnips and juicy pears) adds energy to a once hidebound bistro tradition. To the question "Is there anything new under the sun?" Frenchie answers, unequivocally, "Yes!"
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From Chef Scott
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"Frenchie: New Bistro Cooking" is an exquisite and inspiring culinary work that brilliantly captures the essence of contemporary bistro cuisine with a fresh and innovative twist. This book is a standout in the realm of modern culinary literature, offering a vibrant and creative take on classic French bistro dishes. Its pages are a testament to the evolution of bistro cooking, blending traditional techniques with contemporary flavors and presentations.
The author's approach to bistro cuisine is both revolutionary and respectful. The book pays homage to the roots of French bistro cooking while boldly pushing the boundaries. This modern interpretation results in a collection of recipes that are both familiar and excitingly new, offering a delightful culinary adventure for the reader.
One of the most remarkable aspects of "Frenchie: New Bistro Cooking" is the way it balances sophistication with approachability. The recipes are elegantly crafted yet entirely achievable, making the book suitable for both seasoned cooks and those newer to the kitchen. The detailed, step-by-step instructions and practical tips ensure that readers can successfully recreate the dishes at home, bringing a taste of contemporary Parisian bistros to their table.
The range of recipes is impressive, encompassing everything from starters and main courses to desserts and cocktails. Each dish is thoughtfully designed to showcase high-quality ingredients and bold flavors, reflecting the author's deep understanding of and passion for bistro cuisine.
The photography in the book is stunning, with each dish beautifully presented. These images do more than just illustrate the recipes; they capture the essence of modern bistro cooking, with its emphasis on simplicity, elegance, and flavor. The visual appeal of the book is a significant element, inspiring readers to not only cook the recipes but also to appreciate the art of plating and presentation.
"Frenchie: New Bistro Cooking" also offers insights into the philosophy behind modern bistro cuisine. The author shares personal stories and experiences that provide context for the recipes, adding depth and richness to the book. These narratives allow the reader to connect with the author's culinary journey and the evolution of bistro cooking.
Moreover, the book includes practical advice on ingredient selection, kitchen techniques, and wine pairings, making it a comprehensive guide for anyone interested in exploring modern French bistro cuisine.
This is a captivating and innovative cookbook that is sure to inspire and delight. It’s a celebration of the new wave of French bistro cooking, perfect for anyone who loves French cuisine and is looking for fresh, contemporary interpretations of classic dishes. Whether you're a culinary expert or a home cook, this book offers a window into the exciting world of modern bistro cuisine, inviting you to experiment, taste, and enjoy.