|Book Size||253 x 209 x 28 mm (H x W x D)|
|Imprint||New Holland Publishers|
|Release Date||1 Sep 2011|
|Subject Classification||Cookery / food & drink etc / General cookery & recipes|
Recipes without pretence, no complicated techniques or expensive ingredients, just good, honest home cooking. That's what Bistro is!
A bistro, a uniquely Parisian invention, is like an old friend ? as soon as you walk in there is an air of familiarity, a sense that it?s always been there and always will be. Usually a small family-run establishment, the traditional bistro serves timeless, comforting classics and seasonal specialities, in modest surroundings where the service is usually fast and the prices low. The recipes in Bistro are some of the many in the repertoire of every good bistro chef. This is food without pretence. But it is food that is delicious and timeless - from the classic onion soup and bouillabaisse to duck breast with peaches to the best tarte au citron and fondant au chocolat.
David has been cooking for 20 years and has experience with fine dining, pub food and is a survivor of the ‘fusion’ era but it is at La Brasserie that he freely uses his knowledge of French tradition and fundamentals that he feels most at home. He is currently executive chef at La Brasserie, a popular French restaurant in Sydney’s Darlinghurst. With over twelve years’ experience in the Sydney fine dining scene, including at such institutions as Level Forty One and International, David brings a particular passion and expertise to the great traditions of French cookery, with artful and subtle variations that create a perfect symbiosis of the past and present.