Current Catalog
Contact: Trina Kaye
310.915.0970
TrinaKaye@tkopr.com
Dark wood, zinc bars, gilt mirrors, and simple, satisfying dishes — this is the world of bistros and brasseries. The latest book from The Culinary Institute of America, BISTROS AND BRASSERIES, is rich and redolent with the sights, sounds, aromas, and romance of classic bistro fare. By traveling to some of the great bistros and brasseries in the United States and France, the authors truly harvested the crème de la crème of casual French food and warm eatery atmosphere.
Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups to inspired salads and succulent stews, all prepared and served with the delightful joie de vivre of Culinary Institute of America authors, John W. Fischer and Lou Jones. They have brought the bistro experience to home cooks everywhere with recipes such as: Provençal-Style Vegetable and Pasta Soup, Savory Shrimp and Asparagus Crêpes, Quiche Lorraine, and Duck Confit with Prunes and Apples.
About the Authors
The Culinary Institute of America, based in Hyde Park, New York, is a premier culinary college with more than 37,000 successful graduates of its Associates and Bachelors programs. More information is available at www.CIAchef.edu.
John W. Fischer has more than 10 years of experience in the restaurant industry, holds an Advanced Certificate from the Wine & Spirit Education Trust, and is the author of At Your Service: A Hands-on Guide to the Professional Dining Room.
Lou Jones hails from Great Britain. He is assistant dean of culinary arts at the Culinary Institute of America and is a two-time gold medalist in the Culinary Olympics, and Culinary World Cup, as well as being appointed a member of the Most Excellent Order of the British Empire in 1994.
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