Let's Eat Paris!
The Essential Guide to the World's Most Famous Food City
(Sprache: Englisch)
IN LET'S EAT PARIS!, a follow up to the success of Let's Eat France! and Let's Eat Italy!, Parisian lovers and Francophile foodies unite in the most joyful, absolute, fanatic guide to the foods and culinary culture of the world's most beloved city.
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IN LET'S EAT PARIS!, a follow up to the success of Let's Eat France! and Let's Eat Italy!, Parisian lovers and Francophile foodies unite in the most joyful, absolute, fanatic guide to the foods and culinary culture of the world's most beloved city.Inhaltsverzeichnis zu „Let's Eat Paris! “
ForewordGourmet Chronology of Paris
Types of Restaurants in Paris
At the Restaurants
Shopping Districts
Restaurant Jobs
Paris Markets
In the Name of Paris
Parisian Prices
Gallery of Eaters
French Terroir
Leek Vinaigrette
Underground Breweries
Jambon Beurre
Profile: Prosper Montagne
The Local Grocery Store
Parisian Flan
Restaurant Profile: Angelina
Millefeuille
The Invention of the Restaurant
Musard Puree
Hot Chestnuts!
Profile: Colette
From Cow Sheds to Dairy Farms
An Epic of French Wines
Floating Island
The Crossing of Paris
Restaurant Profile: Maxim’s
Dead at the Table
Beef Miroton
Balzac’s Guide to Paris
Oysters with Les Halles Sauce
Sèvres: Setting the Table
French Peas
Regions of Paris
The Feast of Counterfeit Foods
Profile: Felix Potin
Cheese Naan
Souffle
Heavyweights at the Table
History of the Baguette
Street Food in the Middle Ages
Restaurant Profile: Le Relais de Venise
Calf’s Head
Restaurant Profile: La Closerie Des Lilas
Les Halles: History of a Capital’s Center
Small Trades and the Art of Living
At Les Halles with Zola
Hungry at Les Halles
Rungis: The Market of Markets
Paris-Brest
The Seats of Paris
Profile: Édouard Nignon
Restaurant Profile: Le Train Bleu
From Monselet to Ponchon: Poets of the Table
Beef Rossini
The Royal Kitchens of the Conciergerie
Pâté Pantin
Crepe
Profile: Taillevent
One Small Black Coffee, Please
Bloody Tales and Legends
Restaurant Profile: Tour D’Argent
Vol-au-Vent
Kebab
Poilane, A Family History
Salvador Dali’s Bread
Beef Bourguignon
Restaurants at the Eiffel Tower
Rum Baba
Harry’s New York Bar
Not the Same Lemonade
Fries, Always
Profile: Urbain Dubois
Counters that Count
And Then Came Bistronomy
Pizza Conquers Paris
Restaurant Profile: Le Fouquet’s
Financier
Profile: Antonin Carême
Saint Denis Turnovers
Art Nouveau or Art Deco?
Paris Eats White Bread
Paris, a Global
... mehr
City
Onion Soup
Caviar Dynasties
St. Honoré Cake
Likes and Dislikes
The Burger
Restaurant Profile: Bouillon Charter
Opera Cake
Edible Plants in the City
Profile: Claude Jolly dit Claude Lebey
In the Eye of Doisneau
Parisian Restaurants in Letters
Restaurant Profile: Chez L’Ami Louis
Herring Recipes
The Fifth District of Paris
Profile: Alexandre Balthazar Laurent Grimond de la Reynière
Paris and the Taste of Wine
Restaurant Profile: Ladurée
Holy croissant
Croissant
Sautet…With Both Feet in the Bistro
Lamb Stew
Goldsmiths: Craftsmen Who Set the Table
Queens of the Stove
Gnocchi
Jean Coctuea: The Sketcher and His Sketches
Poultry Recipes
Gabin, Keeper of Pantruche
Small Catering Trades
Profile: Nicola Appert
American-style Lobster
Macaron
A Feast of Paris
Diplomacy and Good Food
Celery Remoulade
Taste of Goncourt
Food Slang
Manqué
Profile: La Marquise de Sévigné
Best Steak Tartar in Paris
Café de Flore or Les Deux Magots?
Veal Stew
Restaurant Profile: Brasserie LIPP
Gardening Traditions
Oeuf Mayonnaise
Bourdaloue Tart
Gainsbourg at the Table
Paris in Soup
Profile: Gaston Lenôtre
Restaurant Profile: Le Club des Cent
Restaurant Profile: Berthillon
Garçon, a Glass of Water!
Pot-au-Feu
Paris Churches
A Royal Garden
Mocha Cake
Profile: Curnonsky
Yule Log
Chouquette and its Cousins
When Paris Received…
Restaurant Profile: Le Procope
To See and to Drink
Brioche
Croque-Monsieur
When Hollywood Eats Paris
Fountainebleu
Gourmet Books
Sole on Stage
Facades Save Face
King Cake
The Food of Ancient Paris
Puff Pastry Tart
From One Lunch on the Grass to Another
Restaurant Profile: La Coupole
Rabbit Stew
Couscous
A River Runs Through It
The Adventures of Bercy
Bearnaise Sauce
Profile: Adolphe Dugléré
Interview with Proust
Cordon Bleu
The Hour of Pain
Bakeries
Pastry Shops
Butchers
Deli-caterers
Cheese Shops
Seafood Shops
Produce Markets
Spice Counters
Delicatessens
Confectionaries
Chocolateries
Ice Cream Shops
Wine Merchants
Microbreweries
Urban Farms
Covered Markets
Palace Restaurants
Top Bistros
Grand Restaurants
Creators’ Restaurants
Bistros
Brasseries
Cafés
Hotel Restaurants
Late-Night Dining
Steak Restaurants
Seafood Restaurants
Vegetarian Restaurants
Cabarets
Bars
Tables by the Fire
Teahouses
Coffee shops
Cocktail Bars
Renowned Cellars
Flea Markets
Kitchen Stores
Index
Bibliography
The Brigade on Let’s Eat Paris
Image Credits
Onion Soup
Caviar Dynasties
St. Honoré Cake
Likes and Dislikes
The Burger
Restaurant Profile: Bouillon Charter
Opera Cake
Edible Plants in the City
Profile: Claude Jolly dit Claude Lebey
In the Eye of Doisneau
Parisian Restaurants in Letters
Restaurant Profile: Chez L’Ami Louis
Herring Recipes
The Fifth District of Paris
Profile: Alexandre Balthazar Laurent Grimond de la Reynière
Paris and the Taste of Wine
Restaurant Profile: Ladurée
Holy croissant
Croissant
Sautet…With Both Feet in the Bistro
Lamb Stew
Goldsmiths: Craftsmen Who Set the Table
Queens of the Stove
Gnocchi
Jean Coctuea: The Sketcher and His Sketches
Poultry Recipes
Gabin, Keeper of Pantruche
Small Catering Trades
Profile: Nicola Appert
American-style Lobster
Macaron
A Feast of Paris
Diplomacy and Good Food
Celery Remoulade
Taste of Goncourt
Food Slang
Manqué
Profile: La Marquise de Sévigné
Best Steak Tartar in Paris
Café de Flore or Les Deux Magots?
Veal Stew
Restaurant Profile: Brasserie LIPP
Gardening Traditions
Oeuf Mayonnaise
Bourdaloue Tart
Gainsbourg at the Table
Paris in Soup
Profile: Gaston Lenôtre
Restaurant Profile: Le Club des Cent
Restaurant Profile: Berthillon
Garçon, a Glass of Water!
Pot-au-Feu
Paris Churches
A Royal Garden
Mocha Cake
Profile: Curnonsky
Yule Log
Chouquette and its Cousins
When Paris Received…
Restaurant Profile: Le Procope
To See and to Drink
Brioche
Croque-Monsieur
When Hollywood Eats Paris
Fountainebleu
Gourmet Books
Sole on Stage
Facades Save Face
King Cake
The Food of Ancient Paris
Puff Pastry Tart
From One Lunch on the Grass to Another
Restaurant Profile: La Coupole
Rabbit Stew
Couscous
A River Runs Through It
The Adventures of Bercy
Bearnaise Sauce
Profile: Adolphe Dugléré
Interview with Proust
Cordon Bleu
The Hour of Pain
Bakeries
Pastry Shops
Butchers
Deli-caterers
Cheese Shops
Seafood Shops
Produce Markets
Spice Counters
Delicatessens
Confectionaries
Chocolateries
Ice Cream Shops
Wine Merchants
Microbreweries
Urban Farms
Covered Markets
Palace Restaurants
Top Bistros
Grand Restaurants
Creators’ Restaurants
Bistros
Brasseries
Cafés
Hotel Restaurants
Late-Night Dining
Steak Restaurants
Seafood Restaurants
Vegetarian Restaurants
Cabarets
Bars
Tables by the Fire
Teahouses
Coffee shops
Cocktail Bars
Renowned Cellars
Flea Markets
Kitchen Stores
Index
Bibliography
The Brigade on Let’s Eat Paris
Image Credits
... weniger
Autoren-Porträt von François-Régis Gaudry
François-Régis Gaudry is the author of Let’s Eat France!, Let’s Eat Italy!, and a food critic and host of the show On va déguster on the French public radio channel Inter France. He is also a food journalist at L’Express and the host of Très très bon on French television channel Paris Première. He lives in Paris. Find him on Instagram @frgaudry.
Bibliographische Angaben
- Autor: François-Régis Gaudry
- 2023, 400 Seiten, Maße: 20 x 26,7 cm, Gebunden, Englisch
- Verlag: Workman Publishing
- ISBN-10: 1648293212
- ISBN-13: 9781648293214
- Erscheinungsdatum: 17.10.2023
Sprache:
Englisch
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