Rich and redolent with the sights, sounds, aromas, and romance of classic bistro fare, this book travels to some of the great bistros and brasseries in this country and in France to bring home dishes like cassoulet, steak pommes frites, canard a l'orange, and coq qu vin. Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups to inspired salads, all prepared and served up with the delightful joie de vivre of the book's authors.

Luxurious foods don't have to mean heart disease. Foie gras and cheese, so integral to French cuisine, are kept in balance by means of red wine. Learn more about the cheeses and wines at the heart of the paradox, so that you can enjoy the real bistro experience, from a simple tumbler of vin du pays with your appetizer to a gloriously ripe Roquefort and a thimble of Sauternes.

Experience such quintessential bistro delights as plateau fruits de mer or a traditional raclette, as well as a host of other appetizers. Fill your home with the aroma of the great French stews: blanquette de veau, carbonnades de flamande, and bouef bourguignonne. Turn staples of the French larder like fresh cream, eggs, and seasonal fruits into the kitchen desserts for which bistros and brasseries are famous: clafoutis, tarte a la rhubarbe, merveilles, and beignets. Whether you are looking for a bit of French flare or a serious bistro experience from aperitifs to fromages, you'll find recipes and inspiration here.