WORLD FOOD: PARIS

A collection of stories, 75 recipes, and vibrant photography depicting the best round-up from Paris's culinary scene.

Paris has long been synonymous with the best in dining. But until now, no single book has explained why this city continues to matter so much to food lovers. Enter World Food: Paris, which goes beyond the bistros and creperies to celebrate Paris as it is now: a modern, global city where cooks of all stripes are reimagining a glorious culinary tradition.

From the new-chef restaurateurs of the last decade to the cooks of humble suburban kitchens, from haute places to neighborhood cafés and the most creative patisseries, this volume tells the stories of the best cooking found in Paris. Oseland rounds up dishes from all over the city, lavishly photographed during celebrations, as well as daily meals: Fresh Herb and Lemon Zest Dip, Salt-Roasted Pork with Preserved Lemon and Ginger, Lamb Tagine with Saffron and Olives, and Syrian Flatbread with Spicy Lamb Topping. And he honors the fundamental backbone of Parisian cooking, serving up techniques for the classic dishe:spissaladière, steak frites, mille feuille, mousse au chocolate, and more.

This mouthwatering, eye-opening jaunt through the gastronomic capital of the world includes visits to world-renowned restaurants, hidden gems off the beaten path, classic and modern Parisian cuisine, and so much more. ACHIEVALBE RECIPES: Authentic recipes sourced locally, rigorously tested in a home kitchen, and written specifically for American cooks.

James Oseland was the editor-in-chief of Saveur from 2005 to 2014. He was the founding editor-in-chief of Rodale's Organic Life. He is also a veteran of Bravo TV's Top Chef Masters. He is the author of Cradle of Flavor, named one of the best books of the year by the New York Times and by the James Beard Foundation and the International Association of Culinary Professionals, and Jimmy Neurosis, a memoir of his days in the 1970s punk scene.