Our recommendations for titles that you can cook from and book from this summer in France.
Thirty years after first publishing The Food Lover’s Guide to Paris, Patricia Wells has succumbed to demand and finally updated her seminal guide.
According to her blog, the fifth edition will be released on March 11th in the United States and on April 1st in Europe, and is available for preorder now.
For years, people have stopped me on the streets of Paris to ask the same question: “When are you going to update The Food Lover's Guide to Paris?"
It's truffle season in Paris, and the knobby tubers are turning up on restaurant menus all over town. Many people, however, don't know their Alba from their elbow, and can't understand why a kilo of fungus might sell for thousands of euros. Are are some basics, with a little help from truffle maven Patricia Wells.
The first cookbook I ever used (but not the first I ever owned) was written by Patricia Wells. I still own this sauce-stained copy of Trattoria and remember our first collaboration: penne all’Arrabiata, cooked for a boy during my senior year of college. Because it turned out well (the pasta, not the affair), Patricia Wells became my hero.
That affection was compounded when I later moved to Paris and began abusing a borrowed copy (thanks, Jennifer) of The Food Lover’s Guide to Paris. I relied on Wells’ website fordining recommendations and flipped furtively under restaurant tables through her French/English food glossary.