American Bistro: Great Recipes in the New Cooking Tradition at Chef2Chef

When you think bistro, it usually conjures images of casual dining in French corner cafes and Italian trattorias. American bistro is our own variation, and the author presents the case for using fresh local ingredients and integrating ethnic and regional cuisines. This is the new American cuisine coming out of L.A. bistros, Napa Valley grills, New York cafes, and Chicago trattorias. Author of over nine cookbooks, including the best-selling The Cuisine of California, Ms. Worthington has once again created an inspirational work that makes you want to dash home and cook.

Book Description
It's casual, it's satisfying, and it's the way we want to eat now. Inspired by European corner cafes, the new American bistro fare is defined by fresh ingredients and a preference for locally grown, seasonal items. Sophisticated in its simplicity, featuring ethnic flavors, regional foods, and easy-to-master techniques such as grilling and roasting, this exciting new American cuisine has turned up across the country, from the Union Square Cafe in the east to Cafe Beaujolais in the west. Just as she defined California Cuisine with her classic cookbook The Cuisine of California, Worthington brings the newest sensation in American cooking into home kitchens everywhere with American Bistro. Rustic and sophisticated, earthy and eclectic, American Bistro melds European traditions with homegrown innovation to create the signature cuisine of America

Reader Reviews
Diane Rossen Worthington is my favorite cookbook author. In American Bistro, I loved the Grilled Lime-Cilantro Chicken with Tomatillo Salsa, Southwestern-style Beef Chili, and Grilled Veal Sausages with Sauteed Apples and Carmelized Fennel and Red Onions. For holiday desserts, her Pumpkin Caramel Flan and Pumpkin Ice Cream Pie with Gingersnap Crust are welcome alternatives to standard pumpkin pie. Her Warm Chocolate Pudding Cakes are out of this world! Comment | Permalink | (Report this)