Le Triangle

We have not yet reviewed this restaurant, but you’ll find practical information about location and hours on this page, along with links to other reviews. Feel free to share your own opinion in the comments. Practical information Address: 13 rue Jacques Louvel Tessier, 75010 Nearest transport: Goncourt (11) Hours: Closed Sunday & Monday Reservations: Walk-Ins Welcome … Continue reading Le Triangle Paris by Mouth

Arab World Institute

While some historic sites are traditionally part of the landscape of Paris, other monuments have emerged more recently. This is the case of the Institute of the Arab world opened in 1987.
Partly designed by renowned architect Jean Nouvel, the building preserves many details that make its charm. Take for example the 240… Read more

My french cuisine

Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas

Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas

Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas

The sequel to the classic Mastering the Art of French Cooking
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking.
This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.
Among its many treasures:
• the first authentic, successful recipe ever devised for making real French bread—the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor—with American all-purpose flour and in an American home oven;
• soups from the garden, chowders and bisques from the sea—including great fish stews from Provence, Normandy, and Burgundy;
• meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery;
• chickens poached (thirteen ways) and sauced;
• vegetables alluringly combined and restored to a place of honor on the menu;
• a lavish array of desserts, from the deceptively simple to the absolutely splendid.

But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie.
In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France’s professional chefs and bakers.
With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings—five times as many as in Volume One—are demonstrations in themselves, making the already clear instructions doubly clear.
More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!

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The Sweet Life in Paris: Delicious Adventures in the World’s Most Glorious – and Perplexing – City

The Sweet Life in Paris: Delicious Adventures in the World’s Most Glorious – and Perplexing – City

The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City

  • Used Book in Good Condition

NEW YORK TIMES BESTSELLING AUTHOR OF MY PARIS KITCHEN

Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood.

But he soon discovered it’s a different world en France.

From learning the ironclad rules of social conduct to the mysteries of men’s footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David’s story of how he came to fall in love with—and even understand—this glorious, yet sometimes maddening, city.

When did he realize he had morphed into un vrai parisien? It might have been when he found himself considering a purchase of men’s dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything.

The more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar–Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha–Crème Fraîche Cake, will have readers running to the kitchen once they stop laughing.

The Sweet Life in Paris is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.

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Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

A “culinary guru” and author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs

With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country.

Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows.

Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.

Featured Recipes from Baking Chez Moi

Chocolate Cream Puffs with Mascarpone Filling
Download the recipe for Chocolate Cream Puffs with Mascarpone Filling

Canneles
Download the recipe for Mini Canneles

Palets de Dames, Lille Style
Download the recipe for Palets de Dames, Lille Style

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Price: $ 16.55

The Little Paris Bookshop

The Little Paris Bookshop

The Little Paris Bookshop

The international bestseller, translated from the German by Simon Pare. On a beautifully restored barge on the Seine, Jean Perdu runs a bookshop; or rather a ‘literary apothecary’, for this bookseller possesses a rare gift for sensing which books will soothe the troubled souls of his customers. The only person he is unable to cure, it seems, is himself. He has nursed a broken heart ever since the night, twenty-one years ago, when the love of his life fled Paris, leaving behind a handwritten letter that he has never dared read. His memories and his love have been gathering dust – until now. The arrival of an enigmatic new neighbour in his eccentric apartment building on Rue Montagnard inspires Jean to unlock his heart, unmoor the floating bookshop and set off for Provence, in search of the past and his beloved.

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List Price: $ 12.93

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Peco Peco

We have not yet reviewed this restaurant, but you’ll find practical information about location and hours on this page, along with links to other reviews. Feel free to share your own opinion in the comments. Practical information Address: 47 rue Jean-Baptiste Pigalle, 75009 Nearest transport: Pigalle (2,12), Saint-Georges (12) Hours: Closed Sunday & Monday Reservations: Reservations … Continue reading Peco Peco Paris by Mouth