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February 2013 COTM -- Bistro Cooking at Home by Gordon Hamersley

blue room | Jan 31, 201311:39 PM

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

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

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