Parisian Home Cooking by Michael Roberts
Conversations, Recipes, And Tips From The Cooks And Food Merchants Of Paris

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In Parisian Home Cooking, Michael Roberts offers a look at how real people shop, cook, and eat in the City of Lights. The side streets and markets of Paris come alive with anecdotes about traditional recipes and the daily shopping. Each chapter takes a trip to a different part of the market, with descriptions of the shopkeepers and their goods. And more than 150 recipes document the meals that many Parisians know by heart and consider their daily fare.

This isn't fancy restaurant cooking that is difficult to duplicate in the home kitchen, but rather wholesome, easy-to-make recipes, most of which take less than thirty minutes to prepare. Take your pick from Smothered Duck Legs and Apples, Baked Tomatoes with Pesto, and Stuffed Cod with Asparagus. Indulge yourself in Lamb and Red Bean Stew, Tuna Braised in Sherry with Rosemary, or Parisian Bread Pudding. From cover to cover, Parisian Home Cooking is a delicious way to bring a bit of everyday Paris into your own home.


About Michael Roberts

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Michael Roberts is the fashion and style director of Vanity Fair. He served as fashion director at The New Yorker from 1997-2006 as well as the fashion editor of The Sunday Times, style director and art director of Tatler, design director of British Vogue, and Paris editor of Vanity Fair. He has contributed his photographs and illustrations to numerous publications, among them Vanity Fair; L'Uomo Vogue, British, Italian, French, American, Chinese, Brazilian, and Japanese Vogue; The Sunday Times; and The Independent on Sunday. He is also the author of four books of illustrations: The Jungle ABC, Mumbo Jumbo, Snowman in Paradise, and The Snippy World of New Yorker Fashion Artist Michael Roberts.
Published May 19, 1999 by William Morrow Cookbooks. 352 pages
Genres: Education & Reference, Cooking. Non-fiction

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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.

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