Nice Paris Overview from a Purely Culinary Eye, July 27, 2006

By 

Ed Uyeshima (San Francisco, CA USA) –

  

  

  

  

I’ve enjoyed and successfully used the recipes from the San Francisco volume for nearly two years now, so I decided to branch out and get the Paris one. The Williams-Sonoma collection of cookbooks is always well-designed and executed, and the set focused on the world’s culinary capitals appears to be no exception. Author Marlene Spieler, a UK-based American food columnist and cookbook author, certainly knows Paris as she starts in the third century B.C. and moves right along chronologically to nouvelle and contemporary cuisine. She acutely describes the priority the French has put on food and even conveys the nuances in the flavors to be found within each of the city’s twenty arrondissements (districts). There is an essential “Best of Paris” section that breaks down the culinary dimensions in neat categories – la boulangerie (bakery); le café (coffee); la charcuteries (butcher shop); la fromage (cheese); specialty shops focused on oils, caviar and truffles among other necessities; le vin (wines); la pâtisserie (pastry) and le chocolat.

The context provides a nice leaping-off point to the recipes, which actually don’t begin until page 74, but the 47 selections all look tasty and not overly complex to prepare. There are simple basic dishes like an herb omelet to heartier fare such as Roast Duck Legs with Savoy Cabbage and Steak with Shallot Sauce. There are foolproof recipes for French Onion Soup and Pomme Frites (French fries) that basically go with any of the entrees. Unsurprisingly, the desserts are tantalizing but not overly fussy, the most complicated probably being the Charlotte aux Framboises (raspberry charlotte). The most luscious-looking one, in my opinion, is the Tarte Tatin (upside-down apple tart). Speaking of which, the book has an abundance of Willaims-Sonoma’s sharp color photography courtesy of Jean-Blaise Hall, who did similar honors with the San Francisco volume. Chuck Williams has yet again done justice to a city renowned for its food by providing this evocative culinary guide. It is certainly not the most comprehensive one compiled, but it is perfect for the home chef and armchair traveler.

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]]> https://recipetrezor.com/french-cooking-in-ten-minutes-adapting-to-the-rhythm-of-modern-life-1930-reviews/comment-page-1/#comment-1355 Wed, 18 May 2011 06:10:34 +0000 https://recipetrezor.com/french-cooking-in-ten-minutes-adapting-to-the-rhythm-of-modern-life-1930-reviews/#comment-1355

Combo of armchair travel with good recipes, December 1, 2005

By 

Esther Schindler (Scottsdale, AZ USA) –

  

  

  

This is a great book, but it’s a little hard to quantify. It has only 45 recipes, so it’s not an extensive overview of Parisian cooking.

The recipes are a little on the simplistic side, but in this case that’s a good thing. I can easily contemplate making this beef stewed in red wine (boeuf en daube) for an ordinary family dinner, rather than making a big deal out of authenticity (and putting off the experience until I had a spare weekend in which to do it). Like many Williams Sonoma recipes, these are non-intimidating and *very* tasty versions of much more complex dishes. I’ve had good luck with their recipes before, and these give me no reason to doubt their quality.

The choice of recipes are very nice, too. They’re all evocative of Paris: frisee salad with bacon, sauteed chicken with riesling, warm lentils with vinaigrette, apple tarte tatin. Every one has a photo, too. It’s impossible to read through them without checking on the price of flights to France.

Half the book is given over to a foodie’s overview of the city, with photos and text about La Boulangerie, Le Vin, Le Chocolat. It wouldn’t exactly be a guidebook; this is more inspiration for what you might find as you wander the streets of Paris, in search of a perfect cheese, or to get a sense of the scope of French winemaking. It has lots and lots of lovely photos… and I’ve had to wipe the drool off more than a few.

I’m sure to make several of these recipes, over the next few months. But I think I’ll spend more time looking at the pictures.

If you’re looking for an introduction to French cooking that captures the mood as well as the recipes, this is a great choice. Or if you’re stuck for a holiday gift for someone who likes exotic cuisine, this would be really wonderful.

Personally, I’m going to look for the other books in this Williams Sonoma series; I like it a lot.

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]]> https://recipetrezor.com/french-cooking-in-ten-minutes-adapting-to-the-rhythm-of-modern-life-1930-reviews/comment-page-1/#comment-1354 Wed, 18 May 2011 05:45:06 +0000 https://recipetrezor.com/french-cooking-in-ten-minutes-adapting-to-the-rhythm-of-modern-life-1930-reviews/#comment-1354

More reference than cookbook, January 24, 2005

This cookbook was an enjoyable read, but more as a reference work on the food of Paris than a comprehensive cookbook of Parisian dishes. The pictures are gorgeous and inspiring, but the recipes limited in number. It covers in great detail the everyday foods that make Paris so wonderful — the different types of cheese, bread, coffee, etc.

As a cookbook, it’s quite limited and far from comprehensive. It is, however, quite refreshing to have a cookbook with such detailed information on the regional background of Paris to whet your appetite for the recipes.

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]]> https://recipetrezor.com/french-cooking-in-ten-minutes-adapting-to-the-rhythm-of-modern-life-1930-reviews/comment-page-1/#comment-1353 Wed, 18 May 2011 05:00:01 +0000 https://recipetrezor.com/french-cooking-in-ten-minutes-adapting-to-the-rhythm-of-modern-life-1930-reviews/#comment-1353

This little book is a must-have in your kitchen. I love it., August 2, 2000

By 

George D. Girton (Los Angeles, CA USA) –

  

I love it first of all for its attitude. Here’s how it begins:

“First of all, let me tell you that this is a beautiful book. I can say that because this is its first page. I just sat down to write it, and I feel happy, the way I feel whenever I start a new project.”

“My pen is full of ink, and there’s a stack of paper in front of me. I love this book because I’m writing it for you. It’s nice to imagine that I’ll be able to let my pen go and you’ll understand everything it writes down…”

Actually I better not say any more, I don’t want to spoil your happy experience of reading it yourself. Let me just say that I have made many of the recipes from the book, they were delicious, and that before reading it I never attempted to make a sauce, not even one, but that now I am no longer one bit intimidated by sauces.

But more than the recipes, I have absorbed the attitude and orientation. After reading this book I have on more than one occasion concocted a bona fide complete scrumptious meal out of a little bit of this and that lying around the kitchen.

Thank you, thank you, Dr. de Pomiane.

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]]> https://recipetrezor.com/french-cooking-in-ten-minutes-adapting-to-the-rhythm-of-modern-life-1930-reviews/comment-page-1/#comment-1352 Wed, 18 May 2011 04:13:38 +0000 https://recipetrezor.com/french-cooking-in-ten-minutes-adapting-to-the-rhythm-of-modern-life-1930-reviews/#comment-1352

Old Favourite, October 28, 2001

By 

D. Riches (Faversham, Kent United Kingdom) –

  

I have owned this book since 1974 – in fact I taught myself to cook from it. It’s so much more encouraging than most cookbooks – no fancy equipment needed, no expensive ingredients, but lots of encouragement and enthusiasm. Should be on everyone’s shelf.

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]]> https://recipetrezor.com/french-cooking-in-ten-minutes-adapting-to-the-rhythm-of-modern-life-1930-reviews/comment-page-1/#comment-1351 Wed, 18 May 2011 04:09:02 +0000 https://recipetrezor.com/french-cooking-in-ten-minutes-adapting-to-the-rhythm-of-modern-life-1930-reviews/#comment-1351

The most delightful cookbook in my collection!, October 13, 2002

Extremely useful as well. I read it cover to cover the day it arrived (just last week) — and I can’t say that about ANY other cookbook! It is written (and translated) in a graceful and witty style, and is as enjoyable for the historical and cultural perspective it offers as it is for its culinary instruction and gastronomic joie de vivre. I have prepared two of Docteur de Pomiane’s suggested menus and have greatly enjoyed both of them. I can see that with a bit of practice, I will indeed be able to turn out a 5-course lunch for two in about 15 minutes (not counting the time it takes to boil the water, of course).

With this book and a little (fun) practice, you can impress your friends, astound your dates, and enhance your own quality of life. So what are you waiting for?

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