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Summary: Cooking Fiend and Francophile is Right...
Review: ...everything I make from this book is truly delicious and , may I add, nutritious. Parisian Home Cooking teaches us that the value of fresh and diverse ingredients, simply prepared is the core of true health; dishes that yearn to be enjoyed amoung friends and actually leave you energy to enjoy their company! I just love the woman who refuses to spend more than fifteen minutes at her stove yet serves up divine dinners; the butcher's timeless admonition that for the body to work it must have some fat - how avant; the tips that coax real flavor from simple foods - to "sweeten" the vinegar for the perfect vinaigrette by adding a splash of wine (just one tip of many). As the diet gurus duke it out for your dollars, look at the slim, healthy Parisians in the photographs, read what they eat at home, and you will toss out the crazed American diet fads with relief. This book will feed you. It's also a good read. Move over Dr. Ornish and Monsieur Pepin - the secret is out!
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Summary: from NEWSDAY
Review: Book and Author: "Parisian Home Cooking: Conversations, Recipes, and Tips from the Cooks and Food Merchants of Paris," by Michael Roberts. Roberts pioneered California cuisine at his Los Angeles restaurant, Trumps, and is the author of "Secret Ingredients," "Make-Ahead Gourmet" and "What's for Dinner." Details: William Morrow, $25; 352 pages, 175 recipes, black-and-white photographs of Parisian markets and habitues throughout. Description: Roberts starts off with advice on how to shop Parisian style in your hometown (frequent small markets; develop relationships with purveyors), then launches into recipes for every course, which are appended with kitchen tips and trenchant tales of marketing and cooking in Paris. Assessment: During this vogue for all things Italian, Roberts clearly wants to rescue French food from its current reputation as fussy and outdated. He absolutely succeeds with this well-written collection of vigorous, straightforward recipes. The book also paints a vivid picture of Roberts' Parisian crowd, urbane professionals who happen to whip up fabulous meals in their tiny kitchens. -Erica Marcus .
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Summary: from NEWSDAY
Review: Book and Author: "Parisian Home Cooking: Conversations, Recipes, and Tips from the Cooks and Food Merchants of Paris," by Michael Roberts. Roberts pioneered California cuisine at his Los Angeles restaurant, Trumps, and is the author of "Secret Ingredients," "Make-Ahead Gourmet" and "What's for Dinner." Details: William Morrow, $25; 352 pages, 175 recipes, black-and-white photographs of Parisian markets and habitues throughout. Description: Roberts starts off with advice on how to shop Parisian style in your hometown (frequent small markets; develop relationships with purveyors), then launches into recipes for every course, which are appended with kitchen tips and trenchant tales of marketing and cooking in Paris. Assessment: During this vogue for all things Italian, Roberts clearly wants to rescue French food from its current reputation as fussy and outdated. He absolutely succeeds with this well-written collection of vigorous, straightforward recipes. The book also paints a vivid picture of Roberts' Parisian crowd, urbane professionals who happen to whip up fabulous meals in their tiny kitchens. -Erica Marcus .
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Summary: Publishers Weekly May 17, 1999 Starred Review
Review: Chef and hotel restaurant consultant Roberts bings a disarmingly relaxed approach to French cooking and succeeds in taming a cuisine that can intimidate with its sometimes exacting procedures. He shows that Parisian home cooks are as hampered by small kitchens and time shortages as the rest of us, and, that, as a result, their daily recipes are far less complicated than traditional French cookbooks suggest. Roberts proves that techniques are within the reach of anyone. His book provides ingredient lists that are not overwhelming and brims with such fresh ideas as the simple Cream of Radish Leaf Soup. Steamed Mussels West Indian Style tingles with coriader, curry and red pepper flakes. Pan-seared Tuna Served with its Marinade boasts a virtually effortless sauce of red wine, Dijon mustard and shallots. Casserole Roasted Chicken is one of several recipes that that recall earlier Parisian stoves without thermostats, while delivering a very moist bird. Veal Shanks with Bread Sauce has a braising liquid ingeniously thickened with bread crumbs. Beef Tenderloin Steaks with Roquefort Sauce lavishly weds savory flavors popular with Parisians as does Pork in the Style of the Butcher's Wife, heady with a mustard cream sauce, herbs, capers and cornichons. Many dishes are not for the fat concious, but those who want to prepare French food with an informality that's almost Italian will relish Roberts's delectably casual recipes
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Summary: This is fantastic!
Review: Everything I make from this book gets me rave reviews by those who eat it
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Summary: Perfect recipes every time!
Review: I am very interested in french culture - in particular, the culture of food! I have other french cookbooks, but this one is by far the most used. Every single recipe I have cooked from this book has turned out beautifully. My family has especially enjoyed the scallop recipes and the bean soup recipe. I am very pleased with this book. I love the stories of french life and the pictures of the cooks in their kitchens. Hard to believe that so many treats could emerge from such tiny and bare kitchens. Bon appetit!
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Summary: Perfect recipes every time!
Review: I am very interested in french culture - in particular, the culture of food! I have other french cookbooks, but this one is by far the most used. Every single recipe I have cooked from this book has turned out beautifully. My family has especially enjoyed the scallop recipes and the bean soup recipe. I am very pleased with this book. I love the stories of french life and the pictures of the cooks in their kitchens. Hard to believe that so many treats could emerge from such tiny and bare kitchens. Bon appetit!
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Summary: A Wonderful Cookbook
Review: I checked a copy of this book out of the library last summer and read it like a novel. In my attempt to live a little more simply and a little more French, this book was a timely find. I finally bought my own copy and am slowly but surely cooking my way through. I convinced two friends to buy the book and we're comparing notes as we cook through the book together.
I think besides the terrific recipes, one of the things that I enjoyed the most were the stories of Michael's friends and their cooking tips. We've taken one of the tips to heart...eating eggs for breakfast must mean that one is ill or in training. We have 'egg night' every Wednesday and my children love it!
Some of my favorite recipes include the salt cod with potato gratin, the beef filet with red wine and roquefort sauce, any of the roasted chicken recipes, and the very yummy roasted whole cauliflower. That said, everything that I've made has been delicious.
Happy cooking!
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Summary: Not good for the person who has lived in France
Review: I found the disapointing especially in the recipes. I experienced a more exciting market and cooking in my apartment in Paris. This book does not do it justice.
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Summary: One of my top 10 cookbooks
Review: I have lots and lots of cookbooks, but this one definitely makes my top 10 list. All the dishes I've tried have turned out delicious. Highly recommmended (. . .)I love this book. The duck with green peppercorn sauce is unreal and has made me famous to some, friend to many. (. . .)P>Really a wonderful book.
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