"John W. Fischer" news and stories

I have never been to France (just Poland, Hong Kong and Indonesia). However, I dream about going someday, to have an opportunity to taste real French food (particularly the cheese). Until I find the time (and the budget) to make that trip, I've got a new cookbook to help me pretend and prepare. That book is Bistros and Brasseries: Recipes and Reflections on Classic Cafe Cooking. Written by two chef/instructors, John W. Fischer and Lou Jones, from the Culinary Institute of America it is an authentic and tasty collection of recipes that evoke the French bistro.

The book is divided up into six chapters, that focus on Cheeses and Aperitifs, Appetizers and Soups, Pancake and Egg-Based Dishes, Side Dishes, Main Dishes and Desserts in turn. There's also an additional section that discusses foundational cooking knowledge and can be immensely helpful for a novice cook.

For me, one of the marks of a good cookbook is when the writing conveys a personal involvement and appreciation for the food it is trying to convince you to prepare. This volume is so lucious with description that even opening the front cover inspires me to leap up and run to the stove, so that I can prepare the dish. If you are a fan of French cooking and are looking for some fresh spins on classic dishes, this might just be a good cookbook for you.

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