Description

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Why eat out? Bring home the bistro and make your table the delicious place everyone wants to linger, with more than 150 classic and modern dishes to share.

Bistro cooking is intimate and inviting, rustic yet casually elegant. America’s Test Kitchen brings you recipes that will comfort and impress, from simple Chicken Provençal with Saffron, Orange, and Basil; French Onion Burgers; and Leeks Vinaigrette to splendid Gnocchi à la Parisienne and Chocolate Brioche Buns.
 
Foolproof techniques and plentiful photos help you master even the most finicky foods:

Turn out tender French omelets folded around hearty fillings

Cold–sear steak for a great crust while your stove stays spatter–free

Roast duck to golden, succulent perfection using our two–step method

Make perfectly smooth chocolate pots de crème easily, on the stovetop instead of the traditional oven

 
Put it all together with panache:

Classy Brunch: From no-fail Eggs Benedict to custardy Brioche French Toast

Perfect Appetizers: crispy, airy Gougères, velvety Chicken Liver Pâté, and tempting Gruyère, Mustard, and Caraway Cheese Coins to nibble with wine 

Charcuterie boards, oyster bars, French cheese, and more

A sweet finish: The ultimate profiteroles, refined tarts, and a buttery rich Gâteau Breton 

About the Author

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America's Test Kitchen is a 15,000-square-foot kitchen that publishes award-winning cookbooks along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It brings 25 years of expertise in recipe development to the table in creating Modern Bistro Cooking.