Bistronomy: Recipes from the Best New Paris Bistros by Jane Sigal

  • Gazpacho with chorizo and pineapple (page 28)

    from Bistronomy: Recipes from the Best New Paris Bistros Bistronomy by Jane Sigal

    • Categories: Soups; French; Spanish
    • Ingredients: tomatoes; cucumbers; bell peppers; fennel; shallots; sherry vinegar; hot sauce; pearl tapioca; tomato juice; mint; dried Spanish chorizo sausages; pineapple; crème fraîche; piment d'Espelette
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Notes about Recipes in this book

  • Parsnip soup with Marcona almonds

    • Avocet on April 01, 2021

      This was somewhat disappointing. It's a rather plain parsnip soup; I thought the chorizo and almonds would zip it up, but they really didn't do much. I have other parsnip soup recipes we like better. I won't make it again.

  • Haricots verts salad with strawberries and feta

    • FlowerGold on August 08, 2024

      Very nice mixture of flavors and textures. Used chopped marcona almonds. A tribute to summer.

  • Spicy-crusted duck breast with creamy polenta

    • Kduncan on April 02, 2021

      Meh, wasn't a huge fan of this, but I also really dislike Gruyere Cheese. The SO said the two parts were both good, but not outstanding, and that they didn't go together.

  • Almond-coconut orange cake

    • kkmatti on November 07, 2024

      This is a heavy cake and the flavors of the almond meal & coconut overpowered the orange flavor. Not what I had in mind when I made this. The directions don’t feel correct for a single cake. They have you make an entire batch of orange curd, only to use 1/4 cup of it folded into whipped cream where it can barely be tasted. Then you boil 3 oranges & purée them, only to use about 1/3 of that mixture in the cake.

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  • ISBN 10 0847846105
  • ISBN 13 9780847846108
  • Published Sep 22 2015
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Rizzoli

Publishers Text

Finalist for the IACP Cookbook Award, Chefs and Restaurants

French food reimagined by a new generation of chefs. ?There is a new movement afoot in Paris. Young chefs have turned their backs on stuffiness and are creating an experience that is more fun and a lot less formal. In tiny independent bistros mostly on the outskirts of the city, they are turning out fantastically inventive food that bypasses many of the old sauces and relies instead on the vibrancy of responsibly sourced ingredients. Because they are working in tiny kitchens with little or no staff, advance preparation is esteemed. (Good news for the home cook looking to crib kitchen notes.) Among their tricks (which could fit easily into anyone’s repertoire) are finding inspired uses for humble root vegetables like rutabaga and parsnips, presenting a vegetable raw and cooked in the same dish, and revitalizing the classic crumble for dessert. 
In Bistronomy, Jane Sigal captures these chefs’ creative approach, culling recipes that translate their genius in ways the home cook can achieve. From L’Ami Jean’s chef Stéphane Jégo comes the soulful but unexpected Winter Squash Soup, accented with a cocoa whipped cream. Haricots Verts Salad with Strawberries and Feta is a charmer from Atsumi Sota at Clown Bar. And there is the showstopping Cherry and Beet Pavlova from Sean Kelly. The more than one hundred dishes in Bistronomy prove that these Paris bistros have become the idea factories of the culinary world. Like a trip to Paris, Bistronomy will make you fall in love with French cooking all over again.

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