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Cookbook Review: Bistros and Brasseries – Recipes and Reflections on Classic Café Cooking

Updated on August 17, 2008

Do you enjoy dining in lovely bistros and brasseries in your home town and during your travels? Would you like to bring some of the delicious cuisine these eateries are famous for serving into your own home?

If you'd like to learn to prepare your own delicious casual French meals rather than bringing home takeout from your local bistro, then Bistros and Brasseries - Recipes and Reflections on Classic Café Cooking will be a welcome addition to your cookbook collection.

French Cuisine for Any Occasion

Written by John W. Fischer and Lou Jones of the Culinary Institute of America, Bistros and Brasseries - Recipes and Reflections on Classic Café Cooking is filled with tasty recipe ideas that are sure to remind you of your favorite restaurant meals.

Whether you're looking for simple dishes to prepare for weeknight meals or you're looking for preparation instructions for more elaborate meals suitable for entertaining, you're sure to find exactly what you're looking for in this wonderful cookbook. Packed with taste tempting meal and recipe ideas, this book is filled with delightful dishes perfect for any occasion you can imagine.

Recipe Examples

There are many delicious recipes in this book. Some of the best ones (in my humble opinion) are:

  • Soupe au Pistou (a lovely pasta and vegetable soup, perfect for an aperitif or even as a main dish)
  • Oignons Farcies (delicious stuffed onions, filled with a tasty concoction of mushrooms, pork, bread crumbs, and more)
  • Ragout de Champignons (a tasty mushroom and shallot side dish)
  • Pot-au-Feu (translated to "pot on fire", this dish is a meaty concoction featuring several types of meat and vegetables)

An Education in Bistro Style Cooking and Dining

When you use Bistros and Brasseries - Recipes and Reflections on Classic Café Cooking as a guide to preparing delightful casual dining and comfort meal entrees, side dishes, and desserts you'll learn a great deal about the art and science of French cooking. In keeping with their roles as Culinary Institute of America faculty members, the authors provide readers with much more information than just simple ingredient lists and cooking instructions.

When you read and use this book, you'll learn a great deal about French cuisine, French cooking, and other interesting facts and details about the bistro and brasserie dining experience. For example, the book includes extensive instruction regarding how to select and store cheeses, as well as which wines are the best choices to pair with each type of recommended cheese. This book will help you become much more knowledgeable about how to prepare bistro and brasserie style food, as well as better prepare you for your next visit to one of these lovely eateries.


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