American Bistro by Diane Rossen Worthington
Great Recipes in the New Cooking Tradition

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It's casual, it's satisfying, and it's the way we want to eat now. Inspired by European corner cafes, the new American bistro fare is defined by fresh ingredients and a preference for locally grown, seasonal items. Sophisticated in its simplicity, featuring ethnic flavors, regional foods, and easy-to-master techniques such as grilling and roasting, this exciting new American cuisine has turned up across the country, from the Union Square Cafe in the east to Cafe Beaujolais in the west. Just as she defined California Cuisine with her classic cookbook The Cuisine of California, Worthington brings the newest sensation in American cooking into home kitchens everywhere with American Bistro. Rustic and sophisticated, earthy and eclectic, American Bistro melds European traditions with homegrown innovation to create the signature cuisine of America

About Diane Rossen Worthington

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Diane Rossen Worthington is a Los Angeles-based food writer and consultant. Trained at the London Cordon Bleu and taught by James Beard, Madeleine Kamman, Giuliano Bugialli, and Jacques P?pin, she has won the prestigious James Beard Award for her work as a radio broadcaster. Worthington's cookbooks include "The Cuisine of California, The Taste of Summer, The California Cook, " and "American Bistro." She also created the recipes for "Picnics and Tailgates" and "Snow Country Cooking" in the Williams-Sonoma Outdoors series.
Published October 1, 1997 by Chronicle Books. 208 pages
Genres: Cooking. Non-fiction

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Old faithfuls like slow-simmered Ragout of Beef and Winter Vegetables are given new zing with sun-dried tomatoes, while traditional seafood soup (modernized with grilled seafood) is zapped with ancho chile rouille.

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