February 2013 COTM -- Bistro Cooking at Home
I slipped the dust cover off and was pleased to see a butter yellow book, a nice unsophisticated food color. So we begin now with this month’s bistro cooking, which by definition is also not sophisticated. I think though that “good food” could define it!
Everyone is welcome, please do participate. This is COTM -- Cookbook of the Month. Here is some general information *and* a full list of the many books we’ve already cooked from:
Links to the threads for nominating and voting on this month’s book:
For this month, please report on your boisterous (or becalmed) bistro cooking here:
Introduction: Pages 12 - 23 have recipes for a few nice concoctions from crème fraîche to stocks.
The Art of the Salad 25 - 48
Soul-Satisfying Soups 49 - 64
Small Plates 65 - 100 http://chowhound.chow.com/topics/8887...
Savory Gratins, Gallettes, and Tarts 101 - 124
Pasta, Risotto, and Polenta 125 - 148
Fish, Bistro Style 149 - 176
Chicken and other Winged Things 177 - 208
Meat -- Braised, Roasted, Seared, and Grilled 209 - 252
Vegetables on the Side 253- 276
Desserts 277 - 315