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| Author: Clotilde Dusoulier |
Dusoulier,
a native Parisian and passionate
explorer of the city’s
food scene, has won a tremendous
following online with her insider
reports and wonderful recipes
on her blog. Her book, Chocolate
and Zucchini, introduced her
to a wider, equally enthusiastic
audience.
In Clotilde’s
Edible Adventures in Paris,
she reveals her all-time
favorite food experiences
in her native city. She takes
us on a mouthwatering tour
of the restaurants, markets,
and shops she loves the most:
from the best places to go
for lunch, tea, or a glass
of wine, to “neo bistros” and
the newest places to find
spectacular yet affordable
meals. Packed with advice
on everything from deciphering
a French menu to ordering
coffee correctly, this book
is like having Clotilde as
a personal guide. A dozen
tempting recipes are also
included, shared or inspired
by her favorite
chefs and bakers.
The book offers
invaluable insider recommendations
on
eating and shopping with
Parisian panache. It offers
the best of Paris and features
restaurants,
bistros,
wine bars, and salons de
thé, as well as over
130 bakeries, pastry shops,
cheese shops, bookstores,
chocolate and candy shops,
cookware and tableware stores,
specialty shops, and outdoor
markets.
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From Publishers Weekly
Dusoulier (Chocolate and
Zucchini ) combines the
best of easy-to-page-through
travel guides with the
friendly, immediate feel
of her charming blog and
other Internet resources
to provide the ideal foodie's
guide to Paris. Dusoulier's
inquisitiveness, sharp
observation and affection
for list-making serve her
well in making this culinary
heaven seem manageable.
Her restaurant recommendations
for each of the 20 arrondissements
feel fresh and personalized,
like tips from a friend,
and most are relatively
affordable if one follows
Dusoulier's advice for
when and what to eat. She
also includes a welcome
range of cuisines, unlike
many Paris guides; boxed
sections feature Japanese,
Indian and Chinese quarters
of the city, with food
from numerous other nations
sprinkled throughout, but
she doesn't neglect classic
brasseries and neo-bistros.
Nearly as valuable as the
lists are Dusoulier's pointers
on reading menus, how to
treat the staff and French
restaurant quirks. The
book's second half features
judiciously selected markets,
bakeries, cheese shops
and other specialty outlets;
again, international travelers
will be gratified by her
attention to non-French
stores as well as those
selling the best escargots,
honey and wine from around
the country. Topping off
the book, a dozen intriguing
recipes
© Reed
Business Information, a
division of Reed Elsevier
Inc. |
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| 256 pages |
$17.95 (softcover)
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