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Buvette : the pleasure of good food

Author: Jody Williams; Julia Turshen
Publisher: New York : Grand Central Life & Style, [2014]
Edition/Format:   Print book : English : First editionView all editions and formats
Summary:
"The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant. BUVETTE: The Pleasure of Good Food BUVETTE will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money  Read more...
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Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Jody Williams; Julia Turshen
ISBN: 9781455525522 1455525529 9781455525515 1455525510
OCLC Number: 857141341
Notes: Includes index.
Description: xvii, 285 pages : color illustrations ; 26 cm
Contents: Mornings --
Coffee and Tea --
Afternoons --
Aperitives --
Prosciutto & formaggio/Jambon et formage --
Evenings --
Sweets --
How to build a larder.
Responsibility: Jody Williams with Julia Turshen ; photographs by Gentl & Hyers ; foreword by Mario Batali.

Abstract:

"The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant. BUVETTE: The Pleasure of Good Food BUVETTE will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again"--Publisher's description.

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Primary Entity

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