Bistro Cooking at Home - Rilegato

“Reading Bistro Cooking at Home is like having a productive conversation with a great chef who is truly on your side. Gordon Hamersley’s recipes are as honest and generous as his wonderful restaurant, and each is seasoned with the kind of insightful tips that will make his food sing in your home kitchen. I’d crave the book for the chicken recipes alone.”
--Danny Meyer, coauthor, The Union Square Café Cookbook

“More than anyone in America, Gordon Hamersley deserves credit for bringing classic French bistro cooking to prominence in America at his namesake restaurant in Boston. What other chefs have copied from him over the past two decades is now between the covers of this splendid book for everyone to enjoy–recipes full of deep taste and strong conviction, with plenty of passion to go around.”
--John Mariani, Esquire magazine

“This is a great tale of food, and of cooking and dining, overflowing with the poetry of all the senses. The richness of each image, each word, is–like the best literature–intoxicating, and is at times as intensely local as it is universal. This eloquent book is filled with respect for its subjects–ingredients, recipes, seasons of the year, chefs, and diners. I’d as soon read this book as a novel or collection of poems or stories, and
found myself unable to put it down.”
--Rick Bass, author of The Hermit’s Story and The Roadless Yaak

“Gordon Hamersley is a cook’s cook–his food is earthy, honest, and deeply satisfying. Only the very best chefs are unafraid of simplicity (Broiled Tomatoes with Crispy Breadcrumbs) while being courageous enough to offer the unexpected (Wild Mushroom and Roasted Garlic Sandwich). His roast chicken recipe alone is worth the price of the book.”
--Christopher Kimball, Publisher, Cook’s Illustrated, and author of The Cook’s Bible

After training with Wolfgang Puck at the famed Ma Maison in Los Angeles, GORDON HAMERSLEY lived for a year in Nice, learning everything he could about French bistros. Ever since he and his wife Fiona opened Hamersley’s Bistro in 1987, numerous publications (includingZagat’s) have regularly ranked it among Boston’s top restaurants. In 1988,Food & Wine named Hamersley one of the country’s best new chefs and in 1995, he received the James Beard Award for Best Chef in the Northeast. He lives outside of Boston.JOANNE McALLISTER SMART is a freelance food writer and has been an editor atFine Cooking magazine. She lives and cooks in Connecticut with her husband and two children.