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says
Fran Warde collected many of these recipes from bistro owners during extensive travels to the four corners of France (her ‘amusing French,’ as one restaurateur described it, may have been a key tool). The result is a tasteful and hunger-inducing version of ‘France’s Greatest Regional Hits.’ Recipes such as Calf’s Liver with Bacon and Aligot Potatoes (from the Aquitaine region) and Artichokes Barigoule (from Provence) are the dishes on which fond memories of French holidays are made.
from the publisher
New Bistro profiles a diverse selection of France's best bistros and eateries, from the vintage sophistication of Benoit in Paris, where quality, taste and presentation are of the utmost importance, to the rustic charm of La Colline in the mountains of Provence, with its emphasis on organic, locally sourced ingredients. Acclaimed food writer Fran Warde introduces recipes from 12 cooks who have truly mastered the art of simple, perfectly balanced French food. She outlines the distinctive approach of each to French country cooking, and includes more than 50 of her own recipes, inspired by bistros and eateries from all over France.
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