Bistro style fish with black olive tapenade
Combine tomatoes, onion and basil in a large bowl with 1 tablespoon of the extra virgin olive oil. Toss briefly to combine, season to taste and set aside. Heat a large non-stick frying pan until hot. Season fish and rub with a little olive ... [... more]
Australian Womens Weekly |
Tomato, Red Pepper Puree
Found this in The French Vegetarian Bistro Cookbook...it's creamy and delicious and very adaptable to your own tastes At the same time broil the peppers until very blackened on the outside - peel and seed and add to onions (approx. 7 min) Let ... [... more]
International Vegetarian Union |
Daniel Boulud
Daniel Bouludwas raised near Lyon, France. In 1993 he opened his much-heralded restaurant Daniel, which was awarded four stars by the New York Times and praised as one of the best in the world. He has since opened DB Bistro Moderne and Café ... [... more]
Harper Collins |
Francois Payard
Francois Payard is a third-generation pastry chef who has worked in some of the world's greatest kitchens, including La Tour d'Argent in Paris and Le Bernadin and Daniel in New York. In 1997 he opened his own patisserie and bistro to tremendous ... [... more]
Harper Collins |
Jean Georges Vongerichten
JEAN-GEORGES VONGERICHTEN became a culinary star when he first began cooking at Lafayette in New York City. He went on to establish the charming bistro JoJo in New York; introduced "fusion" cooking at Vong (three stars from the New York Times), [... more]
Random House |
Gordon Hamersley
Bistro cooking-bold and full-flavored-is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now ... [... more]
Random House |
Courtney Febbroriello
Courtney Febbroriello is at once a no-holds-barred memoir of restaurant life and a revealing look at married life. For Courtney Febbroriello, the two are intertwined. She and her husband own an American bistro in Connecticut. He's the chef, so ... [... more]
Random House |
Linda Dannenberg
The kitchen is truly the heart of the home, and nowhere is... The best home-style cooking in the world comes from the best bistros in Paris. Linda Dannenberg's Paris Bistro Cooking serves up 19 of the greatest, from the classic bistros to the ... [... more]
Random House |
Francois Payard
François Payard, a third-generation French pastry chef and James Beard Award winner, owns Payard Pâtisserie & Bistro in New York City with locations in São Paulo, Rio de Janeiro, Tokyo, and Caesars Palace, Las Vegas. He is the [... more]
Random House |
Ella Brennan
Ella and Dick Brennan have been in the restaurant business for forty years. They own the highly praised Commander's Palace in New Orleans' Garden District, as well as Mr. B's Bistro in the French Quarter and Brennan's in Houston.Lynne Roberts is ... [... more]
Random House |
Greg Case from HarperCollins Publishers
Greg Case began his culinary career at Dean & Deluca in New York before moving to Boston, where he worked as a pastry chef at Hamersley's Bistro. In 1999, he left to open G. Case Baking Company, which now supplies cakes, pastries, and other ... [... more]
Harper Collins |
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