[image: (C) Bistro: Classic French Comfort Food by Alain Ducasse, Rizzoli New York, 2018]
Bistro: Classic French Comfort Food is a exciting new cookbook from acclaimed chef Alain Ducasse that reveals the recipes of some of his most popular recipes from across his successful bistro-style restaurants: Aux Lyonnais, Benoit, and Allard. Far from being an imposing tome of recipes that appear impenetrable for even experienced chefs, the recipes chosen for this book are presented in an incredibly accessible format. In addition, all of the recipes based on traditional and beloved French comfort foods, given a classic Ducasse contemporary twist that brings them to new tasteful heights.
There are a total of 110 recipes included in the book, ranging from decadent appetizers such as camus artichokes with Lyon-style cold foie gras to heartier dishes such as tournedos of beef with black pepper sauce and roast dock with olives, all the way to rich French desserts that are sure to delight any tastebuds, such as an incomparable mousse au chocolat.
The book is divided into Appetizers, Main Courses (Fish, Organ Meats, Meats, etc) and finally Desserts. Each recipe carries a designation indicating which of Ducasse's critically acclaimed restaurants it hails from, which is a great touch for Ducasse fans. The greatest element of this recipe book is the very accessible formatting of each recipe, which is broken down into simple steps that makes even the more complicated recipes much more approachable.
I've tried a few of the simpler recipes and my favorite is definitely the onion soup. It's got the classic taste one would expect from a simple French onion soup with a special "Ducasse" touch that makes it a definite delicious hit! I will likely be sticking to this recipe for my onion soups from now on, since it resulted in a much smoother, richer taste and other recipes I've tried before.
[image: (C) Bistro: Classic French Comfort Food by Alain Ducasse, Rizzoli New York, 2018/Photo (C) Pierre Monetta]
[A review copy of this book was provided to me by the publisher]