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September 11, 2005

French Bistro Cooking by Farid Zadi

SeabassAlong with reports of North African cooking becoming the next big thing in America, I have been reading trend studies that point to simple French bistro cooking and cuisine de grandmere as strong contenders on the American food scene.

I wrote a bit about the city of my birth in my post about Eugénie Brazier, Bouchons and Terroir of Lyon. I've decided to do an online tutorial of simple traditional bistro/bouchon dishes and French homecooking.

After the foundation of cooking techniques and the use of ingredients have been built I'll move on to cover cuisine gastronomique. Haute cuisine is really a phrase mostly used by Anglophones.

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