New Bistro: Including Recipes from France's Best Bistros by Fran Warde

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    • Categories: Main course; French
    • Ingredients: shallots; mussels; red chillies; bay leaves; thyme sprigs; lemons; parsley; bread
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    • Categories: Sauces, general; Appetizers / starters; Spring; French; Vegetarian
    • Ingredients: asparagus; lemons; egg yolks; butter
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    • Categories: Egg dishes; Main course; Cooking for 1 or 2; French; Vegetarian
    • Ingredients: eggs; rosemary; soft goat cheese
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    • Categories: Main course; French
    • Ingredients: sole; spinach; lemons; spring onions; coriander leaves
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    • Categories: Main course; French
    • Ingredients: shallots; celery; carrots; bay leaves; thyme sprigs; whole chicken; dry cider (alcohol); crème fraîche; chervil
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    • Categories: Stuffing; Main course; French
    • Ingredients: veal loin; spinach; lemons; sage; crème fraîche; smoked streaky bacon
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    • Categories: Sauces for meat; Main course; French
    • Ingredients: rabbit; chicken stock; bay leaves; thyme sprigs; sorrel; egg yolks; crème fraîche
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    • Categories: Soups; French
    • Ingredients: leeks; potatoes; chicken stock; smoked bacon rashers; crème fraîche; chervil
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    • Categories: Cakes, large; Dessert; Summer; French
    • Ingredients: butter; crème fraîche; stone fruits of your choice; nutmeg
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    • Categories: Pancakes, waffles & crêpes; Sauces for desserts; Dessert; French
    • Ingredients: milk; apples; pears; caster sugar; double cream; Calvados
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    • Categories: Sauces for fish; Appetizers / starters; French
    • Ingredients: langoustine tails; crème fraîche; Tabasco sauce; white pepper; double cream; saffron
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    • Categories: Sauces for fish; Appetizers / starters; French
    • Ingredients: white crabmeat; green chillies; spring onions; filo pastry; bitter salad leaves; egg yolks; sunflower oil
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    • Categories: Sauces for fish; Main course; French
    • Ingredients: celeriac; carrots; courgettes; spring onions; preserved lemons; green chillies; fresh ginger; saffron; coriander sprigs; John Dory fillets; limes; onions; bay leaves; white peppercorns
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    • Categories: Mousses, trifles, custards & creams; Dessert; Summer; French
    • Ingredients: gelatine powder; raspberries; rose syrup
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    • Categories: Dressings & marinades; Salads; Appetizers / starters; French
    • Ingredients: salad potatoes; eggs; smoked streaky bacon; escarole; chervil; artichoke hearts
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    • Categories: Soups; French
    • Ingredients: white onions; beef stock; red wine; French bread; Gruyère cheese; chives
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    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: plain flour; single cream; pears; Roquefort cheese
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    • Categories: Main course; French
    • Ingredients: red onions; smoked streaky bacon; Puy lentils; bouquet garni; partridges; carrots; celery; spring onions; parsley
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    • Categories: Sauces for fish; Appetizers / starters; French
    • Ingredients: king scallops; spinach; red chillies; lemons; chives
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    • Categories: Appetizers / starters; French
    • Ingredients: veal kidneys; shallots; Meaux mustard
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    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: cream cheese; double cream; caster sugar; vanilla pods; strawberries
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    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: dark chocolate; double cream; oranges
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    • Categories: Sauces for meat; Appetizers / starters; French
    • Ingredients: butter; parsley; tarragon; chervil; chives; garlic; shallots; breadcrumbs; fresh land snails
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    • Categories: Sauces for fish; Main course; French
    • Ingredients: turbot; butter; button mushrooms; shallots; Champagne wine; parsley; black peppercorns; fleur de sel; crayfish; garlic; brandy; carrots; fennel seeds; egg yolks; asparagus; chicken stock
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    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: caster sugar; apples; ground almonds; store-cupboard ingredients
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  • ISBN 10 1845333306
  • ISBN 13 9781845333300
  • Published Mar 02 2009
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

"New Bistro" profiles a diverse selection of France's best bistros and eateries, from the vintage sophistication of Benoit in Paris, where quality, taste and presentation are of the utmost importance, to the rustic charm of La Colline in the mountains of Provence, with its emphasis on organic, locally sourced ingredients. Acclaimed food writer Fran Warde introduces recipes from 12 cooks who have truly mastered the art of simple, perfectly balanced French food. She outlines the distinctive approach of each to French country cooking, and includes more than 50 of her own recipes, inspired by bistros and eateries from all over France.

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