World Food: Paris: Heritage Recipes for Classic Home Cooking [A Parisian Cookbook]

by James Oseland

"This book embodies the culinary soul of Paris. It describes the incredible diversity of France's capital's food scene and markets and provides quintessential French recipes, as well as stories from passionate home cooks and bistros alike. Accompanied by superb photos of the city, dishes, and ingredients, from cheeses to wines to bread, World Food: Paris is useful and fun to read and cook from."--Jacques P�pin

A definitive user's guide that unlocks the secrets to real Parisian cooking, while the beautiful photography tells the tale of the world's most dazzling food city.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY MINNEAPOLIS STAR TRIBUNE

Seasoned cooks and beginners alike will be inspired by this authoritative and delightful book, a new classic for everyone who loves Paris. With more than fifty accessible recipes and contributions from the city's leading home cooks and chefs, World Food: Paris--part of the World Food series from award-winning author and food expert James Oseland--intimately captures the Parisian way with food as never before.

Included are recipes for time-honored dishes such as Burgundy-style beef braised in red wine and bacon, as well as new ones like roast pork seasoned with preserved lemon and ginger. Readers will also find fundamentals such as how to grill a bistro-style steak to perfection along with tips for recreating a classic Parisian ap�ro, or appetizer party, complete with wine, cheese, and small plates. There are also desserts such as cr�me br�l�e and Grand Marnier souffl�, a dish as luscious as it is makeable.

Paris has long been synonymous with the best
 in dining. But until now no single book has explained why it continues to matter so much to cooks and food lovers. With more than one hundred fifty photographs, information about ingredients and history, and a comprehensive glossary, World Food: Paris captures a vital modern city where cooks from all walks of life are continuing a glorious culinary tradition.

Genres: Cookbooks, Food

224 pages, Hardcover

Published November 16, 2021

About the author

James Oseland is an American writer, editor and television personality. He is the author and editor-in-chief of World Food, an acclaimed book series from Ten Speed Press. He served as editor-in-chief of the U.S. food magazine Saveur from 2006 to 2014. His memoir and cookbook Cradle of Flavor (2006, W.W. Norton) was named one of the best books of 2006 by the New York Times, Time Asia, and Good Morning America, among others. He has edited an array of bestselling and award-winning anthologies and cookbooks, notably Saveur: The New Comfort Food (2011, Chronicle), A Fork In the Road (2013, Lonely Planet), and Saveur: The New Classics (2014, Weldon Owen). His writing has appeared in the Wall Street Journal, Gourmet, Vogue, and dozens of other media outlets. He was a judge from 2009 to 2013 on the Bravo television series Top Chef Masters.
Oseland is the author of Jimmy Neurosis (2019, Ecco Press), a critically acclaimed coming-of-age memoir set against the California and New York City punk rock movements of the late 1970s. Out called the book "nonstop entertainment," while Rolling Stone hailed it as a "vibrant coming-of-age memoir [told] in an instantly lovable voice."

Reviews

[Mister Moose · Rating 2 out of 5]

This book is very peculiar and very few of the recipes are original or interesting. The author has never lived in Paris, and so his perception of the city is cool, colonial and often unknowing. I can't imagine why anyone would buy a book like this instead of one by a writer like Susan Loomis, Patricia Wells or David Lebovitz, who actually live there and speak French.

[Megan · Rating 5 out of 5]

I have also recently made the French chicken broth page 188 (excellent) and the Cream of Asparagus soup page 36 (wonderful).

Just tried the Herb-Poached Fish with Beurre Blanc Sauce on page 88....a perfect 10. WOW!!

Rhubarb Tart recipe is outstanding!

Just recently made Catherine's Spinach tart with bacon and béchamel sauce..... Crazy good!

[Jerry Ciesielski · Rating 4 out of 5]

World Food Paris is a very attractive book. In a visual and editorial sense, it is very stylish, and set up very much like a 200 page hard bound magazine. Flipping through its thick and colorful pages, you will find beautiful full page photographs of charming and/or attractive people doing very Parisienne things, like picnicking by the Saint-Martin Canal, shopping at the outdoor Marché, or pouring each other hard cider into stemmed glasses at a white linen restaurant. Interspersed amongst the book are vignettes of slice-of-life stories of local Parisiennes, about fifty recipes, some very basic descriptions of ingredients (like bread, wine, and cheese) and suggestions for kitchen tools.
I already own much more definitive French cookbooks (Child, Pepin, Larousse, Escoffier) , as well as French food non-fiction (Lebovitz, Mayle) but this title was immediately added to the library because it was so attractive and inspiring. Flipping through is almost like vicariously revisiting Paris. If you are a very visual person, you may find this book gets your creative juices flowing and jump right into the recipes.
As for negatives, the publisher, Ten Speed Press, touts the book as ‘authoritative’ and the recipes as ‘accessible’, but here I would disagree. Recipes appear to be moderate to advanced difficultly, and the text makes no attempt at being an introduction to Paris cuisine, nor authoritative or complete on any one subject.
You will enjoy this book if you are already familiar with Paris or French cooking.

[Aasinathena · Rating 4 out of 5]

Paris is a whole other world filled with everything ever so charming and also a lot of really good FOOD !