The Paris Cookbook by Patricia Wells

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    2002 James Beard Award Nominee

  • lbarzin on December 23, 2009

    Patricia Wells is great but I haven't found many recipes in this book to make ... yet.

Notes about Recipes in this book

  • L'Ambroisie's white beans with mustard and sage

    • sfcarole on February 14, 2015

      I made this recipe with dried beans and it was wonderfully creamy---just what you think of when you want those bistro-style beans to go with lamb or part of a veggie meal. It freezes very well too. One cup got lost in the back of the basement freezer (manual defrost so it stays really cold) for 4 years! After thawing and reheating I was dumbfounded to discover it was still creamy & flavorful.

    • twoyolks on October 26, 2016

      I pressure cooked the beans which worked well (except for overcooking them because of inattentiveness). The beans were flavorful and nice. I don't really think the mustard added much to this. The flavor just wasn't complimentary or exciting enough.

  • Maison du Miel's heather honey ice cream

    • cespitler on November 03, 2012

      As a new beekeeper and a big fan of ice cream, I couldn't wait to try this recipe. The first time I followed the recipe as written and found it had too much vanilla and not enough honey flavor. The honey from my bees isn't that dark, rather a beautiful golden color. So, the second version was adjusted to use just one vanilla bean and just over 1/2 c of honey. Fantastic! My advice is to adjust the recipe based on the strength of your honey.

    • cespitler on November 29, 2018

      It's been a while since I made this, but this year it was a huge hit at the Holiday Party! It was again made with honey from my own hive. This ice cream has such a clean flavor and mouth feel. It was served with the Cranberry Crumble pie from Sister Pie.

  • Ambassade D'Auvergne's lentil salad with walnut oil

    • cespitler on November 03, 2012

      I love this dish. It's just what I like about lentils--earthy and hearty. The vinegar adds a great contrast to the depth of the lentils. I've made a vegetarian version of this dish and it holds up well.

  • Flora's spicy spare ribs

    • nicolepellegrini on July 27, 2019

      These were fine, but nothing I'd be in a rush to make again. Fairly basic flavor.

  • Classic vinaigrette

    • jbuchman on May 08, 2017

      Easy and great. Keeps for months without refrigeration.

  • Charpentiers' mesclun salad with Roquefort "vinaigrette"

    • twoyolks on April 11, 2017

      This is basically a French take on blue cheese dressing. It was nice enough but not particularly special. I used Cashel Blue instead of Roquefort because it's what I had.

  • Richard-Lenoir Market zucchini-tomato gratin

    • twoyolks on August 20, 2018

      After baking for 20 minutes with a half recipe, the zucchini was far from cooked through.

  • Benoît's carrots with cumin and orange

    • twoyolks on June 30, 2016

      The cumin and orange tended to overpower the flavor of the carrots instead of complimenting them.

  • Eggplant, tomato, and Parmesan gratin

    • twoyolks on September 26, 2013

      This recipe didn't work for me. I cooked the eggplant longer than specified and it was still very undercooked.

  • Asparagus velouté

    • Bloominanglophile on January 11, 2015

      This recipe uses the tough, woody ends of asparagus--which I hoarded in my freezer till I had enough (per Mrs. Well's suggestion). I wasn't quite sure if I liked it at first, but the taste grew on me. I will have to make it again to verify my feelings. At least it makes good use of asparagus trimmings! This serves 4 in small espresso cups, FYI.

  • Le Cap Vernet gardener's salad

    • sturlington on June 12, 2013

      Very basic salad, but good with garden-fresh greens.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0060184698
  • ISBN 13 9780060184698
  • Linked ISBNs
  • Published Oct 15 2001
  • Format Hardcover
  • Language English
  • Countries United Kingdom, United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

Celebrated author of Foodlovers' Guide to Paris and French food authority Patricia Wells explores the mouth-watering food of Paris in this unique collection of recipes, resources, and tips.

One of the world's most respected and trusted authorities on French cooking, Patricia Wells now offers a fascinating culinary exploration of the city she calls home--Paris. Both a recipe book and a culinary guide, this volume covers all facets of the city's dynamic food scene, from the three-star cuisine of Joel Robuchon to traditional bistro favorites, as well as prized dishes of butchers, cheese-makers, and market vendors.

Each recipe has been carefully adapted for the home kitchen, resulting in dishes that are at once simple, authentic, and deeply flavorful. A joy for the home cook, the traveler, and the armchair Francophile.

Other cookbooks by this author