“Bistro cooking is good, traditional food, earnestly made and honestly displayed. It is earthy, provincial, or bourgeois; as befits that kind of food, it is served in ample portions.”
David Liederman
Hi there,
For the autumn edition of our Cookbook Club, John Rieber (https://biteeatrepeat.com) suggested Patricia Wells’ excellent cookbook. I was all in because I am a Francophile at heart. So, it was with a lot of pleasure that I read Patricia Wells’ cookbook, and it transported me to little French Bistros where I could while away the hours sipping good wine, eating fabulous food, and people watch.
Wells takes readers on a gastronomic journey through the charming world of French bistro cuisine. Published in 1989, it has become a classic, beloved by home cooks and professional chefs.
One of the standout qualities of “Bistro Cooking” is Wells’ impeccable attention to detail. She provides insightful descriptions of each recipe, guiding readers through the cooking process with elegance and expertise. This cookbook offers a wide array of authentic French recipes, from classic bistro dishes like Coq au Vin and Bouillabaisse to indulgent desserts such as Tarte Tatin.
What sets “Bistro Cooking” apart is Wells’ ability to bring the essence of bistro dining to life. She captures the conviviality and rustic charm of these beloved French eateries, making readers feel as if they are enjoying a meal amidst the cozy ambiance of a quaint Parisian bistro. She also shares personal anecdotes and stories, adding a warm and personal touch to the book.
“Bistro Cooking” recipes are accessible to home cooks of all skill levels. Wells writes with clarity and simplicity, ensuring that even beginners can recreate these cherished French dishes. Each recipe is thoughtfully written, providing clear instructions and valuable tips.
With this book in hand, I channeled my inner French chef and cooked two delicious appetizers to take to a friend’s home for dinner.
LE CACHATHerbed Goat Cheese Spread
Course: AppetizerCuisine: FrenchDifficulty: Easy Peasy8
servings5
minutes10
minutesIngredients
1 lb 1 goat cheese
2/3 lb 2/3 cottage cheese
1 tablespoon 1 extra virgin olive oil
4 sprigs each 4 thyme and summer savory. I substituted fresh oregano for the summer savory.
1 tablesppon 1 brandy or eau-de-vie. I used a grapefruit liquor called Pamplemouse. Any fruit-flavored liquor can be used.
Preparation
- Remove the leaves from the thyme and summer savory
- In a food processor, add all the ingredients except for the liquor and process to blend until smooth
- Scrape the mixture into a small crock and cover it with a thin film of eau-de-vie
- Serve immediately garnished with herbs or store in the refrigerator where it can be stored indefinitely
Notes
- A cachat is traditionally made with leftover bits of cheese, and once started, any leftover cheese can be added to the original recipe.
The next dish I made was a delicious dish of peppers she named Maggie’s Roasted Red Peppers in honor of her friend, Maggie Shapiro.
LES POIVRONS ROUGES DE MAGGIE
Ingredients
1 teaspoon hot red pepper flakes
6 large red bell peppers
2 HEADS of garlic, minced
1/4 cup extra-virgin olive oil
Preparation
Preheat your oven to 400 degrees
Seed and slice the bell peppers
Mince to the heads of garlic
Layer the peppers, chili flakes, and garlic into a large shallow baking dish
Pour the olive oil over the peppers and cover with foil
Bake for 45 minutes. Then remove foil and bake for another 45 minutes uncovered
COOKS NOTE: I prepared this recipe as written and found the amount of garlic distasteful. Before I served this dish, I removed 3/4 of the baked garlic. If I were to make it again, I would only use 1/2 head of garlic or less.
I enjoyed reading this cookbook and found the recipes interesting and authentic. That being said, I could not make room on my bookshelf for it, only because I have very many cookbooks featuring the same recipes. But, it would be an excellent choice, if you are not familiar with Fench Bistro cooking or you are a beginner in the kitchen and are curious about French Bistro cuisine.
20 responses to “Cookbook Confidential Cookbook Club reviews BISTRO COOKING written by Patricia Wells”
Sounds like my kind of cookery book, Bernadette.
I think you would very much enjoy it.
Hi Bernadette, a lovely post including to delicious sounding recipes.
Thanks Robbie.
The roasted red peppers sound very good. Thanks for the tip about the garlic. A super review of the cookbook.
Thanks Darlene.
Both recipes sound delicious.. I would probably use the amount of garlic stated as we love garlic and I generally use more than recipes state if its only one or two cloves…
Like I said to John, Mimi it the nail on the head. It wasn’t the quantity of garlic but the preparation.
Ahhh all down to individual taste I love mine roasted 😘
This book is a classic for a reason. Lovely recipes. 🙂
Such a timeless book! These recipes both look absolutely delicious, and I’m sure were a big hit at your gathering.
The company made short work of the offerings. Thanks Dot.
I understand your point on garlic…I use a lot of it but it can overpower the balance of a dish quickly…thanks for sharing these two appetizers!
Hi John, I think maybe Mimi is right. It wasn’t the amount but the preparation. Anyway, everyone gobbled it up.
Oh, I must have read it wrong. I thought you said it was too much but also remember you mentioned how it impacted the overall flavor…glad they ate it, one time I added too much clove to a gumbo and had to toss it out, made it inedible!
No, you read it right. But then Mimi suggested it was the method of cooking as opposed to the amount that was the problem.
I don’t think, in my opinion, that it was the amount of garlic. I personally detest baked/burnt/browned garlic. Even slow roasted. It has a horrible flavor, but I know people do this all the time. It is a great book.
Hi Mimi, you are probably right about the garlic. It did taste burnt and bitter. Thanks for stopping by.
That cheese spread sounds wonderful Bernadette! I love everything in it, especially the goat cheese! Your peppers look delicious, my husband would love it, I’m not a pepper person.
I LOVED this book and since submitting the review have cooked more from it – including the goat’s cheese – or used it as a jumping off point for another dish. Great review.