Frenchie: New Bistro Cooking
“Greg is a brilliant chef and his cooking has an honesty and simplicity that really makes him stand out.”—Jamie Oliver, author ofFood Escapes “Frenchie’s recipes are everything right: fresh, seasonal, simple, using locally sourced and sustainable ingredients, including a lot of delightful vegetables.”—Alice Waters, author ofThe Art of Simple Food II “If this is the future, I like it!”—Anthony Bourdain, author ofMedium Raw “I don’t gushthatoften, but I really admire Greg Marchand, whose matchup of French and American cooking showcases the best of both cultures.”—David Lebovitz, author ofMy Paris Kitchen “Marchand is on the forefront of an exuberant new mode of dining in Paris: the ingredients are fastidiously seasonal, the cooking both soulful and refined.”—Danny Meyer, author ofSetting the Table(Publishers Weekly)“Inspired and adventurous. . . . These are delicious dishes with wonderful flavor combinations that come together quickly and easily.” —Publishers Weekly(Various)“Inspired. . . . These are delicious dishes with wonderful flavor combinations that come together quickly and easily.”—Publishers Weekly “Marchand’s wildly popular food turns French bistro food on end, incorporating techniques like chutneys and pestos to give a modern feel to classics.”—Eater(BookPage)“In his beautifully illustrated debut cookbook,Frenchie: New Bistro Cooking, Marchand makes his vibrant recipes totally accessible for the home cook.”—BookPage