Make your table the delicious place everyone wants to linger.
If you’ve ever had the pleasure of eating at a French bistro, you know that this beloved style of cooking is rustic yet elegant, intimate and inviting. Researched and developed by our team of test cooks, Modern Bistro is an ode to the comforting, classic and soul-satisfying cuisine of French Bistros. Over 180 failproof bistro recipes complete with variations bring this celebrated style of cuisine in your own home. Dishes like classic French Onion Soup, Whole Roast Duck with Cherry Sauce, and fluffy Omelets with Asparagus and Smoked Salmon transport you to the side streets of France with your first bite.
Some of what you'll find inside
Most ratatouille recipes call for labor- and time-intensive treatments like salting and/or pressing to remove excess moisture from the vegetables. We started our streamlined recipe by sautéing onions and aromatics and then added chunks of eggplant and tomatoes before transferring the pot to the oven, where the dry heat thoroughly evaporated moisture and caramelized some of the vegetables. The tomatoes and eggplant became meltingly soft and could be mashed into a thick, silky sauce. Zucchini and bell peppers went into the pot last so that they retained a hearty texture.
We chose to amp up the béchamel sauce called for in traditional recipes by adding some Gruyère and Parmesan cheeses. To ensure that the sandwiches were ready to eat at the same time, we assembled all four of them on a baking sheet, layering in the cheese sauce and Black Forest ham before topping them all with more sauce and cheese. A stint under the oven's broiler was all that was needed to meld the sandwich ingredients together, creating a bubbly-browned top in the process.
Duck-Fat Roasted Potatoes
Duck fat provides unmatched flavor and richness, and combined with satisfying, crispy potatoes you are left with one irresistible recipe. We peel the potatoes for maximum surface area and roast them on a sheet pan on the top shelf of a hot oven to cook them from all sides at once, then rough them up in the pot to create a starchy paste that transforms into a crispy shell in the heat of the oven. And we use an easy but effective scrape-and-toss approach rather than turn them one at a time.
What you'll find inside:
BRUNCH AND BREAD BASKET
- Croque Monsieur
- Chocolate-Orange Crepes
- No Knead Brioche
- Potatoes Lyonnaise
- Oven-Steamed Mussels
- Roasted Salmon with Orange Beurre Blanc
- Pan-Seared Trout with Brussel Sprouts and Bacon
BEEF, PORK, AND LAMB
- Cold Seared Thick-Cut, Bone-In Pork Chops
- Authentic Steak Frites
- Beef Burgundy
- Crème Brûlée
- Grand Marnier Soufflé
- Roasted Plum and Mascarpone Tart
- Chocolate Pots de Creme
Item Number: CL42
Item Weight: 1.5 pounds
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More about Modern Bistro:
Perfect for Lovers of France and Bistro Cuisine
We bring the test kitchen’s valuable experience testing classic French recipes to home cooks, guiding you through modern techniques so you can easily cook bistro food with American ingredients.
Techniques for Success
You’ll learn from our discoveries, such as our splatter-free cold searing techniques for steak and pork chops, a two-step cooking technique for evenly cooked roast whole duck, and our trick of adding cream of tartar to egg whites while whisking to guarantee height.
Makes French Cooking Approachable to All
Modern Bistro makes French cooking simple, accessible, eminently doable (and fun!) in a home kitchen with stories and glimpses into food history, techniques, and ATK adaptations.
Take a Trip to France Without Leaving Home
Can’t sit in a bistro in Paris? We bring the bistro to you!
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