Introducing World Food, an exceptional new series in the tradition
of classic cookbooks that takes you on a journey to the world's
greatest cuisines and the remarkable cultures they come from.
Paris
has long been synonymous with the best in dining. But until now, no
single book has explained why this city continues to matter so much to
food lovers. Enter World Food: Paris, which goes beyond the
bistros and creperies to celebrate Paris as it is now: a modern, global
city where cooks of all stripes are reimagining a glorious culinary
tradition.
From the new-chef restaurateurs of the last decade to
the cooks of humble suburban kitchens, from haute places to
neighborhood cafés and the most creative patisseries, this volume tells
the stories of the best cooking found in Paris. James Oseland rounds up
dishes from all over the city, from celebrations and daily meals: Fresh
Herb and Lemon Zest Dip, Salt-Roasted Pork with Preserved Lemon and
Ginger, Lamb Tagine with Saffron and Olives, and Syrian Flatbread with
Spicy Lamb Topping. And he honors the fundamental backbone of Parisian
cooking, serving up techniques for the classic dishes: pissaladière, steak frites, mille feuille, mousse au chocolate, and more.
This
mouthwatering, lavishly photographed jaunt through the gastronomic
capital of the world includes visits to world-renowned restaurants,
hidden gems off the beaten path, classic and modern Parisian cuisine,
and so much more.
