American Bistro: Great Recipes in the New Cooking Tradition

Posted On: December 18, 2009 – 2:30 pm
American Bistro: Great Recipes in the New Cooking Tradition

Review

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.

It’s casual, it’s satisfying, and it’s the way we want to eat now. Inspired by European corner cafes, the new American…
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    Reviews & Comments

  1. 3 Responses to “American Bistro: Great Recipes in the New Cooking Tradition”

  2. By Ummi on Dec 18, 2009 | Reply

    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!

  3. By Raffaello on Dec 18, 2009 | Reply

    If you love to cook and love to eat good food this is for you. The elegance of Bisto food with the simplicty of casual cooking. I love it and my collection would not be complete with out it and I would miss it.

  4. By Sabah on Dec 18, 2009 | Reply

    Don’t feel like braving the crowds or forking over alot of money at your favorite restaurant? A friend gifted me with Diane Worthington’s American Bistro and I’ve had fabulous fun producing bistro fare right at home, thanks to her clear, concise directions, use of wonderful fresh ingredients, and her fusion of cooking traditions found throughout our country. Bravo Bistro cooking–and “yumola,” Ms. W!

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