World Food: Paris: Heritage Recipes for Classic Cooking by James Oseland

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    • Categories: Salads; Appetizers / starters; French
    • Ingredients: asparagus; duck leg confit; chives; walnut oil
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    • Categories: Pies, tarts & pastries; Appetizers / starters; French
    • Ingredients: puff pastry; boneless skinless chicken breasts; egg yolks; Béchamel sauce; button mushrooms; sherry
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    • Categories: Soups; Appetizers / starters; French
    • Ingredients: yellow onions; white asparagus; russet potatoes; chicken stock; flat-leaf parsley; whole milk
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    • Categories: Dips, spreads & salsas; Appetizers / starters; French; Vegetarian
    • Ingredients: crème fraîche; chives; tarragon; flat-leaf parsley; lemon zest; ground cayenne pepper
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    • Categories: Appetizers / starters; French; Vegan; Vegetarian
    • Ingredients: cherry tomatoes; thyme; rosemary
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    • Categories: Salads; Appetizers / starters; Cooking for 1 or 2; Tunisian
    • Ingredients: English cucumbers; Roma tomatoes; dried mint; sun-dried black olives; canned tuna in olive oil
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    • Categories: Salads; Appetizers / starters; French
    • Ingredients: Puy lentils; slab bacon; thyme; bay leaves; walnut oil; leaf lettuce; flat-leaf parsley; shallots
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    • Categories: Appetizers / starters; French
    • Ingredients: pork legs; pork livers; bay leaves; dry white wine; pork fat; eggs; ground ginger; ground cloves
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    • Categories: Dressings & marinades; French; Vegan; Vegetarian
    • Ingredients: extra virgin olive oil; wine vinegar
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  • Poached spring vegetables with lemongrass-dill dressing (Estouffade printanière)
    • Categories: Dressings & marinades; Side dish; Spring; French; Vegan; Vegetarian
    • Ingredients: lemongrass; fresh ginger; cilantro; dill; limes; baby new potatoes; spring onions; haricots verts; asparagus; broccoli florets; peppermint; fava beans; basil; white pepper
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    • Categories: Pies, tarts & pastries; Breakfast / brunch; Main course; Picnics & outdoors; French
    • Ingredients: flaky pastry; Béchamel sauce; spinach; slab bacon; egg yolks
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    • Categories: Dressings & marinades; Side dish; Entertaining & parties; Picnics & outdoors; French; Vegan; Vegetarian
    • Ingredients: carrots; flat-leaf parsley; store-cupboard ingredients
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    • Categories: Stews & one-pot meals; Main course; Side dish; French; Vegan; Vegetarian
    • Ingredients: eggplants; yellow onions; thyme; bay leaves; tomatoes; red peppers; yellow peppers; zucchini
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    • Categories: Side dish; French; Vegan; Vegetarian
    • Ingredients: turnips; ground cinnamon
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    • Categories: Side dish; French
    • Ingredients: baby artichokes; carrots; slab bacon; pearl onions; dry white wine; thyme
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    • Categories: Appetizers / starters; French
    • Ingredients: sardines; coarse salt of your choice; pain au levain; Roma tomatoes; chives
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    • Categories: Sauces for fish; Main course; French
    • Ingredients: shallots; heavy cream; white pepper; butter; bay leaves; flat-leaf parsley; tarragon; black peppercorns; white fish fillets
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    • Categories: Stews & one-pot meals; Rice dishes; Main course; West African
    • Ingredients: flat-leaf parsley; shallots; chicken bouillon cubes; ground turmeric; whole grouper; yellow onions; bay leaves; tomato paste; canned tomatoes; cassava; carrots; green cabbage; okra; Japanese eggplants; jasmine rice; limes; garlic
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    • Categories: Main course; French
    • Ingredients: mussels; yellow onions; garlic; thyme; rosemary; flat-leaf parsley; bay leaves
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  • Burgundy-style beef braised in red wine (Boeuf Bourguignon)
    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef chuck; red wine; yellow onions; bay leaves; thyme; oregano; slab bacon; chicken stock
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    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: thyme; duck legs; rendered duck fat; bay leaves; yellow onions; garlic; fingerling potatoes; chives
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    • Categories: Sauces for meat; Main course; French
    • Ingredients: shallots; veal center leg roast; store-cupboard ingredients
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    • Categories: Sauces for meat; Stews & one-pot meals; Main course; Winter; Fall / autumn; French
    • Ingredients: veal shoulder; bay leaves; thyme; oregano; yellow onions; leeks; carrots; cremini mushrooms; white pepper; egg yolks; heavy cream; flat-leaf parsley
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  • Salt-roasted pork with preserved lemon and ginger (Carré de porc en croûte de sel)
    • Categories: Main course; French
    • Ingredients: flat-leaf parsley; preserved lemons; garlic; fresh ginger; pork loin; coarse gray sea salt
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  • ISBN 10 0399579834
  • ISBN 13 9780399579837
  • Linked ISBNs
  • Published Nov 16 2021
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A definitive user’s guide that unlocks the secrets to real Parisian cooking, while the beautiful photography tells the tale of the world’s most dazzling food city.

Seasoned cooks and beginners alike will be inspired by this authoritative and delightful book, a new classic for everyone who loves Paris. With more than fifty accessible recipes and contributions from the city’s leading home cooks and chefs, World Food: Paris—part of the World Food series from award-winning author and food expert James Oseland—intimately captures the Parisian way with food as never before.

Included are recipes for time-honored dishes such as Burgundy-style beef braised in red wine and bacon, as well as new ones like roast pork seasoned with preserved lemon and ginger. Readers will also find fundamentals such as how to grill a bistro-style steak to perfection along with tips for recreating a classic Parisian apéro, or appetizer party, complete with wine, cheese, and small plates. There are also desserts such as crème brûlée and Grand Marnier soufflé, a dish as luscious as it is makeable.

Paris has long been synonymous with the best? in dining. But until now no single book has explained why it continues to matter so much to cooks and food lovers. With more than one hundred fifty photographs, information about ingredients and history, and a comprehensive glossary, World Food: Paris captures a vital modern city where cooks from all walks of life are continuing a glorious culinary tradition.

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