For centuries, France's identity has been confused with Paris, its capital. This is where the history of French vice is played, where culinary art plays a leading role. But Parisian cuisine, even in its most iconic dishes, is of provincial origin: twelve of the fourteen chefs who wrote this book's recipes come from Aquitaine, Auvergne, Béarn, Bourgogne, Bresse, Corsica, Normandy and the Basque Country. This diversity, the long tradition and the spirit of invention that make Paris a capital of taste permeate every page of this book.
COOKIE DE PARIS offers over 60 original recipes to summarize the flavors of the city-light, described in detail and easy to make even by beginners.