Frenchie: New Bistro Cooking

by Djamel Dine Zitout (Photographer), Greg Marchand

On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand’s game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in color but in flavor, and filled with alluring hints of international influences. Chutneys, pestos, and flavored vinaigrettes take the place of heavier and more traditional French fare, and the juxtaposition of ingredients (watermelon with ricotta salata; roasted carrots with oranges and avocado; raw baby turnips and juicy pears) adds energy to a once hidebound bistro tradition. To the question “Is there anything new under the sun?”  Frenchie  answers, unequivocally, “Yes!”

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

144 pages, Hardcover

First published March 11, 2014

Reviews

[Jillyn · Rating 5 out of 5]

Frenchie: New Bistro Cooking is a collection of recipes from French chef Greg Marchand. Raised in an orphanage and shaped by the culinary arts and food, Marchand worked all over the world in places like London and Spain before opening his own restaurant: Frenchie. Within this cookbook, he shares with you some of the most vibrant recipes with twists of flavor that represent not only his style, but reflect the steps he took along the way.

This book has the recipes divided by season, which I think is a great way to organize. It allows for maximizing the freshest, most available ingredients and to properly plan meals accordingly.

I'll talk about the recipes themselves in a moment, but I'd like to take a minute to talk about the images found in this collection. The photography is stunning. This cookbook is worth getting, even just to admire the pictures- and there are a lot of them. Of course, the recipes sound delicious and I think you should read it in its entirety, but I had to say it.

And then there's the recipes themselves. Chef Marchand offers helpful tips throughout the course of the book to help the home cook. Something that I appreciated in this assortment of recipes is that each recipe includes a wine pairing, and the back of the book contains sources on where to get each bottle. This makes it a lot easier to track down the perfect complement. The included recipes span from salads to desserts and everything in between. The recipes that I'm most eager to try are Chocolate and Passion Fruit Pots de Creme with Lychees and Candied Ginger, Wild Garlic Broth with Fresh Crabmeat, and Pork Braised in Milk with Marinated Fennel.

This is a great book for people looking to add an air of sophistication or that want to step their cooking. This is a bright collection that would be great to have handy in any kitchen. Thanks to Netgalley & Artisan Books for the chance to read this in exchange for an honest review.

This review can also be found on my blog, Bitches n Prose.

[Andrea · Rating 1 out of 5]

While it is admirable that author Greg Marchand got his start cooking at Jamie Oliver’s restaurant “Fifteen” in London, these dishes are only ones that I would order from a restaurant. Using obscure ingredients (for me) like watercress, beef cheeks, and quinces, I would not make these recipes. Tant pis! As they say in France.

[Weatherly Webb · Rating 3 out of 5]

I would try every one of these dishes in a restaurant, but would not be able to recreate these recipes at home. There are too many steps and ingredients for most home cooks. However, this cookbook is a lovely read.

[Graham Roberts · Rating 5 out of 5]

Greg Marchand is incredible! His story of humble beginnings to having a successful restaurant is genuinely inspiring!

Amazing read!

[Steph Myers · Rating 4 out of 5]

I like this for very different reasons that "My Paris Kitchen". Excellent bistro fare from Frenchie To Go (where the staff are all incredibly hip - oh well). There is a recipe for a panna cotta with a citrus "soup" that looks amazing. The photo is nice too(they all are). Granted, I will never make the fois gras, the salads are fresh and simple. Perfect for summer. I may even be inspired to make the pork roast with beet broth and pickled mustard seeds this fall. If it is as good as it looks . . . mmmmm.

[Carrie · Rating 4 out of 5]

I received an advance copy of this book for review and found it to be filled with loads of lovely food photography and recipes made with fresh, seasonal ingredients. I really like how the book is divided into four sections with recipes that work nicely with the four seasons. While many of the recipes are not suited for weeknight cooking, there are many recipes that will be perfect for entertaining guests.

[Teresa · Rating 3 out of 5]

Not really my style-very fancy foods with ingredients to get at deluca and dean's. The ingredients are what make the recipes shine since the techniques are strong and accessible. The photography is luscious-shows steps but not step by step along with more than a few photos of Marchand smelling ingredients. I appreciate the blend of gourmet ingredients and very accessible techniques.

[Bern · Rating 4 out of 5]

I'm not sure I can find everything needed for some of the recipes nor would I make everything but the book is beautifully laid out, from just the paper to the photographs and collages. Greg's story was even more inspiring than his recipes, well done, ami.

[Rena · Rating 3 out of 5]

Not the cookbook for me. Way too high-end for me. The pictures are pretty awesome though! French cuisine is not for me.

[Marianna · Rating 2 out of 5]

Not really a cookbook for the average home cook. Ingredients are pretty fancy.

[Paula · Rating 5 out of 5]

Lovely cookbook. Beautiful photography and Frenchie's story is very interesting. Some of the recipes were a little over-involved, but inspirational. Enjoyable read!