A01=Greg Marchand
A12=Djamel Dine Zitout
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Author_Djamel Dine Zitout
Author_Greg Marchand
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Category1=Non-Fiction
Category=WBN
chutney
colorful food
cook in the kitchen
cookbook
cooking
COP=United States
creative food
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fall recipes
finishing touches
flavorful food
food
food prep
food revolution
foodlovers
game changing restaurant
innovative recipes
inspired recipes
international influences
juxtaposed ingredients
kitchen setting
Language_English
new bistro cooking
new ways to prepare food
original recipes
PA=Available
pesto
Price_€20 to €50
PS=Active
recipes
seasonal recipes
serving instructions
softlaunch
spring recipes
starters to desserts
summer recipes
vinaigrette
winter recipes
zing of citrus
Product details
- ISBN 9781579655341
- Weight: 620g
- Dimensions: 196 x 232mm
- Publication Date: 01 Apr 2014
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand’s game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in color but in flavor, and filled with alluring hints of international influences. Chutneys, pestos, and flavored vinaigrettes take the place of heavier and more traditional French fare, and the juxtaposition of ingredients (watermelon with ricotta salata; roasted carrots with oranges and avocado; raw baby turnips and juicy pears) adds energy to a once hidebound bistro tradition. To the question “Is there anything new under the sun?” Frenchie answers, unequivocally, “Yes!”
GREG MARCHAND’s passion for cooking began in the kitchen of the French orphanage where he was raised. At 20, after putting himself through cooking school, Marchand began a journey that would take him to London, Hong Kong, Spain, and New York. While cooking at Jamie Oliver’s Fifteen, he earned the nickname Frenchie, an appellation that stuck. After 10 years cooking abroad, he returned home to open Frenchie the restaurant, and soon thereafter, a wine bar and a take-out food shop called Frenchie to Go—all on rue du Nil, which is now the most exciting food street in Paris.
