The best of French Bistro cooking--simple yet sophisticated tastes--by
the owner and chef of the celebrated New York restaurant.
Buvette will celebrate and capitalize on the trend of informal eating
and simple entertaining, but with delicious flair. Jody Williams, owner
of Buvette restaurant, shows the home cook how to create casual,
polished meals without spending a lot of money or time. She has a
certain aesthetic that is a combination of Italian and French bistro
cooking in that she uses sophisticated taste combinations, but prepared
in simple ways to make unforgettable dishes. A comfortable and
interesting table will make your meals a pleasure and Williams offers
suggestions for using varied plates (from your shelves or the flea
market) and helps you think creatively about serving food, like scooping
ice cream into a tea cup, or serving chocolate mousse in a silver
tablespoon.
There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved
Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary
Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom
Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special
Tarte Tatin. There will be sections on Aperitifs and Cocktails and
Coffees and Teas. Also included will be 25 sidebars that offer useful
tips on everything from building a bar to removing wine stains. With
gorgeous photography and surprisingly simple recipes, this will be the
book cooks will turn to again and again.
