Parisian Home Cooking

‘- Conversations, Recipes, and Tips from the Cooks and Food Merchants of Paris –

“… Author Michael Roberts spent years shopping in the markets of Paris, and cooking with friends, to discover true Parisian home cooking, presented here to be made in American kitchens for the first time. For home cooks in the city of Light the philosophy is simple – buy whatever foods look best in the market, whatever is freshest, and prepare them simply. Too many ingredients hide the true flavors of foods, and complex cooking methods have no place in the home.

Parisian Home-Cooking brings this philosophy to life in 175 wonderful recipes and evocative stories of the author’s travels A greengrocer at the market in the Porte de Vanves proposes making soup from radish leaves, and the result is wonderful. A vendor in the Marché Passy, near the Bois de Boulogne, suggests serving a warm mushroom loaf when wild mushrooms are in season. The fishmonger, or poissonnier, has the most colorful stand in any market, and tries to convince everyone to cook fish whole for the best flavor. At the Port-Royale market, Monique divulged her recipe for poached turbot, served with a sorrel sauce.”