The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

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  • Il Cortile's fresh fennel with tuna sauce (Fenouil Il Cortile, sauce au thon)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Sauces, general; Appetizers / starters; Cooking ahead; Italian
    • Ingredients: canned tuna in olive oil; canned anchovies in oil; capers; arugula; fennel
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  • Chez La Vielle's Corsican spinach and cheese cannelloni (Cannelloni Chez La Vielle)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Pasta, baked; Main course; Cooking ahead; Corsican; Vegetarian
    • Ingredients: spinach; eggs; ricotta cheese; nutmeg; lasagne pasta; tomato sauce; Parmigiano Reggiano cheese
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  • Chez La Vielle's rib steak with salt and pepper (Côte de boeuf en croûte de sel La Vielle)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Quick / easy; Main course; French
    • Ingredients: shallots; white pepper; dry white wine; beef stock; black peppercorns; coarse sea salt; peanut oil; beef rib-eye steaks
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  • Ambassade d'Auvergne's stuffed cabbage (Chou farci Ambassade d'Auvergne)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Stuffing; Stews & one-pot meals; Quick / easy; Main course; Entertaining & parties; French
    • Ingredients: Swiss chard; parsley; onions; white bread; prunes; dry white wine; meat stock; slab bacon; bulk pork sausage; cabbage
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  • Benoit's marinated smoked salmon with herbs (Saumon fumé marinés aux aromates Benoit)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Dressings & marinades; Appetizers / starters; French
    • Ingredients: smoked salmon; shallots; onions; carrots; bay leaves; thyme; black peppercorns; peanut oil
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  • Moissonnier's tossed green salad with Gruyère (Salade verte au Comte Moissonnier)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Salads; Side dish; Winter; French; Vegetarian
    • Ingredients: peanut oil; escarole; Comté cheese; parsley; chives
    show

  • Escarole salad with ham and apples (Scarole à la julienne de jambon et aux pommes)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Salads; Appetizers / starters; Side dish; French
    • Ingredients: peanut oil; escarole; cooked ham; apples; chives
    show

  • Chez René's mutton with white beans (Haricot de mouton Chez René)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Main course; French
    • Ingredients: lamb shoulder; dry white wine; tomatoes; carrots; onions; thyme; bay leaves; parsley; whole cloves; white beans; dried thyme
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  • Le Caméléon's golden pear cake (Fondant aux poires Le Caméléon)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Cakes, large; Quick / easy; Dessert; French
    • Ingredients: pears; eggs; peanut oil; rum; sugar
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  • Chez Maître Paul's broiled gratinéed chicken (Poulette à la crème gratinée Chez Maître Paul)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Main course; French
    • Ingredients: whole chicken; lemons; peanut oil; mushrooms; Wondra flour; chicken stock; heavy cream; sour cream; nutmeg; Comté cheese
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  • Sauerkraut, sausages, and bacon (Choucroute)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: sauerkraut; lard; onions; Riesling wine; chicken stock; pork chops; whole cloves; juniper berries; bay leaves; knackwurst sausages; frankfurters beef sausage; smoked pork sausages; new potatoes; slab bacon
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  • Taillevent's chocolate cake (Marquise au chocolat Taillevent)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

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  • Pistachio sauce (Sauce à la pistache)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    show

  • Pistachio paste (Pate de pistache)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Cooking ahead; French; Vegetarian
    • Ingredients: unsalted pistachio nuts; egg whites
    show

  • Julien's salmon pâté (Saumon en rillettes Julien)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: salmon fillets; dry white wine; Cognac; smoked salmon
    show

  • Cartet's salad of bacon, greens, shallots, and parsley (Salade au lard Cartet)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Salads; Appetizers / starters; Side dish; Spring; Winter; French
    • Ingredients: shallots; slab bacon; peanut oil; dandelion greens; parsley; chives
    show

  • L'Oulette's field salad with shallots and chives (Salade verte aux echalotes et aux ciboulettes L'Oulette)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Quick / easy; Salads; Side dish; French; Vegan; Vegetarian
    • Ingredients: shallots; sherry vinegar; salad greens; chives
    show

  • Rabbit with mustard (Lapin à la moutarde)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Main course; French
    • Ingredients: peanut oil; rabbit; whole grain mustard; dry white wine; heavy cream; sour cream; parsley
    show

  • Beef simmered with vegetables (Pot-au-feu)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Stews & one-pot meals; Main course; French
    • Ingredients: beef short-ribs; beef shanks; oxtail; onions; leeks; fennel; carrots; garlic; bay leaves; parsley; dried thyme; apples; beef marrow bones; whole cloves
    show

  • Summer peach soup (Soupe de pèches)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Quick / easy; Soups; Dessert; Cooking ahead; Summer; French
    • Ingredients: peaches; nectarines; confectioner's sugar; Chardonnay wine; orange flower water; mint
    show

  • La Cagouille's salad of tuna and curly endive (Salade de lardons de thon La Cagouille)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Salads; Main course; French
    • Ingredients: curly endive; chives; white onions; tuna steaks
    show

  • Le Duc's salmon with basil sauce (Saumon nature sauce basilic Le Duc)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Sauces for fish; Quick / easy; Main course; French
    • Ingredients: basil; tomatoes; salmon steaks
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  • Warm fresh tuna with fennel and spicy citrus vinaigrette (Marinade de thon tiède et fenouil, vinaigrette aux agrumes)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Dressings & marinades; Main course; French
    • Ingredients: Tabasco sauce; tuna steaks; limes; oranges; balsamic vinegar; whole star anise; curry powder; paprika; ground cardamom; fennel; thyme
    show

  • Benoit's braised beef shoulder (Paleron braisé à la Bourgeoise)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Main course; Winter; French
    • Ingredients: beef shoulder; onions; shallots; carrots; bouquet garni; whole star anise; Syrah wine
    show

  • Claudio's quick fresh tomato and basil pasta (Pasta romantica)

    from The Food Lover's Guide to Paris, Fourth Edition The Food Lover's Guide to Paris, Fourth Edition by Patricia Wells

    • Categories: Pasta, doughs & sauces; Main course; Summer; Italian; Vegetarian
    • Ingredients: tomatoes; tomato paste; basil; fettuccine pasta
    show

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  • ISBN 10 0761114793
  • ISBN 13 9780761114796
  • Published Apr 01 1999
  • Format Paperback
  • Page Count 432
  • Language English
  • Edition Fourth Edition
  • Countries United States
  • Publisher Workman Publishing Company

Publishers Text

An internationally acclaimed authority on French cuisine, an award-winning cookbook writer, and restaurant critic for France's weekly International Herald Tribune, Patricia Wells knows a thing or two about food in Paris. And what she knows she shares with one and all in her Food Lover's Guide To Paris, the book Bon Appetit calls "a must for every food lover."

It's been six years since Ms. Wells last revised the guide, and for the Fourth Edition she's returned to the more than 450 restaurants, bistros, cafes, patisseries, and specialty food shops listed. She samples, she reviews, she updates all vital statistics -- and she drops those that have disappointed. She tells us what is new and wonderful (over 50 restaurants and 100 bakers, cheesemongers, wine shops, and other food establishments have been added), what is old and still trustworthy, what will make us shake our heads with amazement, and what will comfort us with the knowledge that what we loved 20 years ago we can return to today. Included with the Fourth Edition are 50 recipes, 10 of which are new, and an expanded glossary so that readers will never be at a loss when they are facing a French menu.

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