Frenchie: New Bistro Cooking

Received this cookbook yesterday and love it already. Went to our local farmer's market and bought the ingredients for the roasted carrot, orange and avocado salad. Wonderful! A big hit with some friends we had over. Look forward to other recipes, including the tagliatelle with chanterelles and lemon zest, the butternut squash risotto and the beef cheeks. We have gone to Frenchie's over the last two years when in Paris and treasure Greg's highly innovative cooking, changing completely each time. Finally, as I hope for in a cookbook that I actually use, this book has excellent photos that accompany the very helpful descriptions of the cooking process.ADDITION TO MY REVIEW 5/10/14: Suggest also the Fresh Peaches, Smoked Mozzarella and Aged Balsamic salad. Peaches now coming into season in California, and this salad is excellent. We tried it with burrata, an alternative choice in the recipe. Must say, I enjoyed the sensual tearing of the peaches. Served it as second course at a dinner party and it got rave reviews.

This is a wonderful cookbook that reflects the innovative cooking of young chefs in Paris. Greg Marchand grew up in France but trained as a chef in Britain and New York, then returned home to Paris. His restaurants have gotten rave reviews and this cookbook was a response from patrons who asked him for recipes. I was able to easily find the ingredients he calls for and his instructions are clear and easy to follow. The recipes are innovative and delicious! If you want a cookbook that rehashes old tired American recipes that have been around forever, this is not the cookbook for you. If you are looking for fresh flavors and a taste of what Parisians are flocking to eat now -- this is the book you should buy.

This book is great I just wish there was more to it. Frenchie leaves you wanting more total dishes in recipe form. The recipes are broken down into components so it there some substance just hoping for more!

Great recipes and unusual pairings. Makes we want to go back to Frenchie, again and again! (I did pass on the copy that I bought on Amazon, as I was lucky enough to visit the restaurant last month, and I now a copy signed, to me, by Greg. Wonderful souvenir of France!!

Interesting book, but obviously targeting those who are accomplished "chefs" for their friends and family. Very entertaining but fairly complex for the home cook. Not that any recipe couldn't be followed; each one could, IF you had the resources needed at your disposal. But, I look forward to attempting many of the dishes.Overall, I enjoyed reading this book, and will enjoy the challenge of duplicating the art of this Chef!

It was a great book, great gift for my son...Who is now into cooking. Easy to understand with lots of pictures - appetizing!

A really interesting cookbook with solid bistrot recipes. Just looking at the pictures makes you hungry. We will be trying his restaurant on our next trip to Paris, if we can get an impossibly difficult to get reservation.

After I opened the package I was overtaken by the smell of formaldehyde. Even after airing it out for several days the smell persisted. I was not surprised when I discovered that it was printed in China. Too bad - loved the contents.

Inizialmente ero un po' prevenuto nei confronti di questo chef, pur conoscendolo in modo superficiale, ma il mio atteggiamento era dovuto alla sbornia da cucine simil bistrot che si subisce di questi tempi, cucine che risultano spesso oppressive e statiche, oppure eccessivamente pretenziose.Quella di Gregory Marchand ha il giusto mix di ingredienti, è semplice ma moderna, ha elementi tradizionali ma sposati con gusto vivace, è francese quel tanto necessario da lasciare spazio ad una perfetta combinazione con diversi ascendenti mediterranei, sia per i prodotti che per l'uso (la stagionalità).Le ricette non sono impossibili da replicare anche tra le mura domestiche e il cibo nei piatti sembra sempre cibo, non un rebus per alieni.Se vi fidate, chef e libro sono consigliati anche da Jamie Olivier, Alice Waters, David Lebovitz e dal compianto Anthony Bourdain.

Combination of autobiography, photographs and recipes. It’s wonderful.

A greatChef and a fantastic book.

The kindle edition is good. Just wish it had more pictures. The recipes are fantastic with a focus on season ingredients. I ate at Greg Marchand's restaurant, Frenchie, in Paris. It was a great experience and great to have his cookbook to tie it all together.

The book is well set out clear instructions and good photographs. It has a nice story of how he started and what can be achieved with hard work. As to the recipes we have not tried any yet.