Bistronomy: French Food Unbound Hardcover – October 1, 2015

I was interested in this book just by the information on Amazon. It is everything I thought it would be. This book is fantastic, one that I will be excited to open time after time.

Beautifully designed book, great ideas.

Absolutely beautiful book to read and to cook from. The recipes are not for everyday but still manageable for the confident home cook.

This book really excited me! Luke Burgess of Garagistes did the photography and contributed some recipes and quotes. Personally I bought the book because of his contributions and James Henry of Bones in Paris.The recipes are good with many techniques to extract from each. Some of the sauces in particular are interesting but, a little complex with multi-day prep time. The photos are amazing but, more plated food would be nice.

Ego transformed to paper. This books sucks, recipies are weak.

Really good ideas on this one, totally recommend it

this recipes are innovative and stylish

Great book that focuses on what a modern spin can do for the traditional bistro format. There is plenty of great inspiration here in terms of food combinations and interesting technique. While I adore traditional french fare and am an avid fan of refined technique at the high end of the market I haven't seen such a good, english language, treatment of mid market modern french cooking available before.Well worth the investment.

One of the best, chefs will love it

This is a very pretentious collection of recipes. In an eclectic circle there may be an audience. 20-35 ingredients is of little value to the average and above average cook. Ingredients which are close to impossible to source is close to ridiculous. The introduction uses all French terminology for the recipes but does not provide a glossary or reference them in the index. Rather than show pictures of the food, one is regaled with pristine photos of cows, buildings and pastures. If one reads between the line, there are concepts which may be of value to other recipes [therefore 3 rather than 1 star], which is great, but overall the book would be interesting if it was sitting on waiting room table of the doctors office.

I have bought this book after my culinary trip to Paris where I have visited some of the greatest bistros. I fell in love with their food and atmosphere so this was a logical step to widen my knowledge for my future trips and my food writing.