Highlighting the rich traditions of Viennese cuisine, Chef Kurt Gutenbrunner presents a blend of classic and contemporary recipes inspired by his cultural heritage. The book features over 100 dishes, including timeless favorites like apple strudel and Wiener Schnitzel, alongside innovative creations using fresh ingredients. Accompanied by stunning photography that reflects the elegance of early 20th-century Vienna, these accessible recipes cater to various occasions, making Austrian cooking approachable for home chefs.
Sigal does an exemplary job providing examples of the evolution of the French
culinary scene , while also tapping into the foundations of French foods by
including sections on food staples that will never change. . . Sigal knows the
scene well and fully embraces new and innovative restaurants only found off
the beaten path. Chefs are taking the starch out of tired French cooking and
we couldn't be more excited . - BookTrib.com If you love good, classy food,
you will surely love Bistronomy . - THE WASHINGTON BOOK REVIEW If anything can
instantly transport you to Paris more than biting into a Laduree macaron, it's
flipping through the new cookbook Bistronomy . Brimming with inventive recipes
and incredible photos from the city's most-talked-about modern bistros , it's
a book meant for both the cocktail table and the kitchen counter. -
ARCHITECTURAL DIGEST Photographer Fredrika Stjärne has beautifully, and
perfectly, captured the atmospheric French flavour and joie de vivre of casual
dining, observing the details, and those that work and create in the bistros.
The delicious recipes in this book will make you feel like you are sat down on
a pretty side street in a charming bistro , soaking up the gallic charm of the
City of Light...bon appétit! - TheLifestyleEditor.com This new generation of
bistro chefs has found a way to create vibrant dishes while hewing to the
dictates of a dull economy . . .[ Jane Sigal ] has in-depth knowledge of
French culinary traditions, and has carefully adopted these recipes for the
home cook. - NASHUA TELEGRAPH If you believe media who insist French cuisine
has become stultified, open this beautiful book [ Bistronomy ] and be prepared
to find that the best young chefs of Paris are doing stunning work, usually in
homage to the classics but also wholly their own invention. . . A sense of
conviviality and youthful enthusiasm runs through the book, without a
scintilla of affectation . - THE HUFFINGTON POST Two minutes after I got
Bistronomy, I got cooking! The glorious photographs will transport you to
Paris, and Jane's writing, her beautifully detailed instructions, and the
collection of enticing recipes will send you to the kitchen to cook and cook
some more. -Dorie Greenspan, author of Baking Chez Moi and Around My French
Table Bravo to Jane Sigal for having pulled together, with talent, all the
details, culinary but also human, that define the personality of the bistro
phenomenon that is Bistronomy! -Chef Guy Savoy I can't think of anyone more
qualified to write about the ever-changing Paris bistro scene than Jane Sigal.
The food in this book is thoroughly appealing and totally accessible to the
home cook, so much so that you want to grab it and begin cooking, right away.
-Patricia Wells, author of Bistro Cooking and The Food Lover's Guide to Paris
More than recipes, more than a guide: a vibrant homage to today's French
cuisine. - Chef Alain Ducasse [Jane Sigal] writes about what is happening in
the hottest Parisian bistros today. This is modern day food, not your fatty
duck cassoulet . There is also a lot of material on how the home cook can
reproduce bistro food in the small house kitchen. - GoodFoodRevolution.com
