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Bistro Cooking [Hardcover]

Cyril Lignac
5.0 out of 5 stars  See all reviews (1 customer review)
RRP: £15.99
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Book Description

6 May 2013
French chef Cyril Lignac is renowned for his accomplished yet easy-going bistro-style cooking. Based on the food served in his highly successful Parisian restaurant, Le Chardenoux des Prés, Bistro Cooking revisits 40 classic French dishes, reinterpreting them for a contemporary audience. From monkfish cooked with tandoori spices and a macaroni and chard gratin, to pain perdu with cherries and Sicilian pistachio ice cream, Cyril Lignac's recipes combine tradition and modernity in a truly delicious way, allowing the quality of ingredients to shine through.


Product details

  • Hardcover: 128 pages
  • Publisher: Hachette Illustrated UK (6 May 2013)
  • Language: French
  • ISBN-10: 2012315690
  • ISBN-13: 978-2012315693
  • Product Dimensions: 27.4 x 21.6 x 1.8 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 562,960 in Books (See Top 100 in Books)

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Product Description

Book Description

A collection of novel twists on traditional bistro favourites from one of France's most famous chefs.

About the Author

Cyril Lignac is one of France's best-known chefs. He has presented a number of TV cookery series and worked with, among others, Pierre Hermé and Alain Ducasse.

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Most Helpful Customer Reviews
Format:Hardcover
Cyril Lignac, with his refreshing attitude and poster boy good looks, is often hailed as France's equivalent to Jamie Oliver. He was voted the country's favourite chef, has television programmes, cookbooks and a healthy eating revolution to his name. Lignac worked with the likes of Alain Passard, Pierre Hermé and Alain Ducasse, before going solo with his own restaurants, which are celebrated for their modern twist on traditional French cooking.

Bistro Cooking is a homage to his Saint-Germain des Prés restaurant: Le Chardenoux des Prés. The book showcases Lignac's contemporary take on traditional French bistro cooking. Packed with Arthur Delloye's lavish photographs from the restaurant, this book deserves a space on your coffee table before the pages are spattered with wine and cream!

The forty recipes, based on the restaurant menu, are neatly organised into starters, mains and desserts. The instructions are easy-to-follow, with clear labelling of the preparation times and, most satisfyingly, each is accompanied by a crisp full page photograph of the exquisitely presented dish.

Starters are brimming with flavour, but most (save for the odd slab of fois gras) are mercifully light. To whet your appetite, imagine Carpaccio of Sea Bream Flavoured with Citrus and Espelette Chilli Pepper: the components can be prepared in advance and assembled when ready to serve. Burrata with Ligurian Olive Oil and Grilled Vegetables is characteristically unfussy, but rich with the flavours of aubergine, artichoke and courgette. The twist on the classic French bistro sandwich, the Croque-Monsieur, requires a little planning (refrigerate for 8 hours), but is easy to prepare as a hearty starter or, for those with a smaller appetite, a delicious weekend lunch.
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