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(More customer reviews)I first fell in love with this kind of food on a trip to the New Hebrides Islands (the island of Espiritu Santo) in the 60's. Upon returning home I immediately purchased the only book of French cooking around--Julia Child's "Mastering the Art of French Cooking" and put on 20 pounds. This book is wonderful! It's fun to read, easy to work with, and the food is really, really good. I loved the Split Pea soup and the Hunter chicken. Fortuneately, since the paradigm shift in French cooking during the 1970's, there's not a lot of high-fat food here--just good, solid, nourishing comfort food. Enjoy...
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You don't have to be a Cordon Bleu graduate or a religious viewer of Julia Child reruns to cook French food.La Bonne Soupe Cookbook makes French cooking easy and delicious.This book features all the French bistro classics, including an award-winning onion soup, as well as American favorites with a French twist.Menu suggestions accompany most recipes, completing a lunch or dinner, and providing bread and wine recommendations.There are also low-fat ingredient alternatives for each recipe.And charming snapshots and anecdotes capture the spirit of bistro cooking.La Bonne Soupe Cookbook will bring the warmth, charm, and robust food of the French bistro into anyone's kitchen.Jean-Paul Picot owns the midtown Manhattan bistro, La Bonne Soupe, and presently lives in New York City.Doris Tobias is a wine and food writer for magazines and newspapers such as Food & Wine and the New York Daily News.She lives
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