The book reads like an entertaining narrative, despite its straightforward organization into chapters on salads, vegetables, poultry and such.Įach dish was inspired by a visit to a market, a memorable bistro lunch or a conversation with a taxi driver. But what makes it a worthwhile addition to a Wells library - or a fine start to one - are the recipes that emerge from her dining experiences in the grand restaurants of Paris, in the places where innovation coexists with tradition. One such recipe is Pierre Gagnaire's vanilla-laced Jerusalem artichoke purée. Wells reports, is known for flavors in surprising combinations.
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