Bistronomy: French Food Unbound by Katrina Meynink

  • Air-dried beef and kimchi

    from Bistronomy: French Food Unbound Bistronomy by Katrina Meynink

    • Categories: Chutneys, pickles & relishes; Main course; Cooking ahead; Cooking for a crowd
    • Ingredients: beef Scotch fillets; fish sauce; sea salt; Chinese cabbage; fresh ginger; garlic; caster sugar; French shallots; sesame oil; sesame seeds; shichimi togarashi
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Notes about this book

  • debbyc on December 28, 2014

    WOW. Not a book for home cooks looking for a quick after work recipe. A book for chefs, who like using odd ingredients, unusual combinations and using all their technical skills. It is not essential to have a dehydrator or a sous vide machine but some of these recipes do give opportunities to use them (and work out gelatine blooms, as every strength from bronze to titanium is here). There is no dumbing down of recipes, many have to be started days ahead, and there is no repetition of familiar recipes with just minor variations that are seen in so many cookery books. This is a beautiful recipe book in all senses, the 30 chefs show skills not just in flavour combinations and techniques but in beautiful presentations, many of the recipe photos could easily be displayed as art. My only criticism is that not all of the recipes were represented in photos, but on the upside the book is very readable, and all the text is in black on white and not obscured by background art or faded fonts.

  • debbyc on November 02, 2014

    WOW. Not a book for home cooks looking for a quick after work recipe. A book for chefs, who like using odd ingredients, unusual combinations and using all their technical skills. It is not essential to have a dehydrator or a sous vide machine but some of these recipes do give opportunities to use them (and work out gelatine blooms, as every strength from bronze to titanium is here). There is no dumbing down of recipes, many have to be started days ahead, and there is no repetition of familiar recipes with just minor variations that are seen in so many cookery books. This is a beautiful recipe book in all senses, the 30 chefs show skills not just in flavour combinations and techniques but in beautiful presentations, many of the recipe photos could easily be displayed as art. My only criticism is that not all of the recipes were represented in photos, but on the upside the book is very readable, and all the text is in black on white and not obscured by background art or faded fonts.

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  • ISBN 10 1743361017
  • ISBN 13 9781743361016
  • Published Oct 09 2014
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

The new wave of cuisine represented by the Bistronomy movement is led by young chefs who choose to drop the astronomical prices and stuffy atmospheres of top-class Michelin outfits in favour of more convivial surrounds, where food and community rather than the thread count of the tablecloth are what matters. Through recipes and accompanying narrative, this dynamic book captures the vital elements of Bistronomy - the democratic spirit of generous, affordable hospitality, and the imaginative reworking of classic fare built on quality ingredients and technique. Bistronomy is premised on sharing, and author Katrina Meynink embraces that concept by creating global Bistronomy menus with more than 100 recipes generously donated by chefs the world over, from Paris to London, New York, Copenhagen and the shores of Sydney, Australia.

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