Peeps or Bistros Brasseries and Wine Bars of Paris

Peeps: A Candy-Coated Tale

Author: Mark Masyga

Part whodunit, part pop culture craziness, Peep Fiction is a testament to the unbelievable popularity of and goofiness surrounding America's #1 selling non-chocolate candy.

Alert the media-a prominent Peepsville family of marshmallow Peeps has gone missing! Told primarily through newspaper and magazine stories, their mysterious disappearance provides the basis for this weird and hilarious whodunit. How did the Peeps family find themselves in such a predicament? Who is responsible? And more importantly, can they be rescued before their sell-by dates?

Clues (and some crafty characters) abound as you peep through the pages of the Peepsville local newspaper, an old Peepsville High School yearbook, and of course, the infamous Peeple Magazine. With craft ideas included throughout-because, after all, 1/3 of all peeps are purchased for purposes other than eating-this goofy book, sure to be a big hit with Peeps fans everywhere, celebrates the zaniness of peep culture while offering up something all its own. Sweet, silly, and immensely popular all over the country, Peeps have finally found a book to call their own!

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Bistros, Brasseries, and Wine Bars of Paris: Everyday Recipes from the Real Paris

Author: Daniel Young

You can spend years in Paris and never hear the same answer twice to this cookbook's underlying question: what is the difference between a bistro, a brasserie, and a wine bar? In his third cookbook, acclaimed author and expert on all things French Daniel Young explains the nuances between the three, as he takes home cooks on a vibrant, spirited tour of Paris's best eateries.

Daniel explains that, as true Parisians know; a bistro is a small, informal restaurant serving a few simple, hearty dishes, while a brasserie is a larger, cafe–restaurant providing continuous service and rough–and–ready food. In a wine bar, expect to find a large selection of wines by the glass and light bites to go with them.

Daniel also introduces home cooks to many of his favorite spots (some are famous, others are his own best–keep secrets) and presents classic recipes from each, including Salmon Terrine with Leeks and Pesto, Cream of Carrot Soup with Cumin, Pan–Grilled Rib Steak with Béarnaise Sauce, and Warm Almond Cake with Caramel Cream. Bistros, brasseries, and wine bars, define what it means to be out and eat out in Paris, to dine simply and very well. Theirs is the food that nourishes and sustains the Paris of Parisians – the real and everyday Paris – with local flavor, style, sophistication, personality, and attitude.

Publishers Weekly

The premise of this savvy, stylish cookbook is that French chefs can teach us a thing or two about fast food. Young (The Paris Caf Cookbook) trains his investigative palate on Paris's sophisticated but informal eateries: wine bars, bistros and brasseries. In his well-researched introduction, he distinguishes the three types of establishments, offering a short history of each (all three, it happens, have evolved in a similar direction, so that classifications like "gastro bistro" and "brasserie du luxe" are less descriptive than they used to be). Cooking in such places elevates local, seasonal and often cheap ingredients into inventive concoctions, like a chicken roasted with crushed hazelnuts and cauliflower florets, or Nectarine Gratin with Mango Coulis. Many of the recipes are simply classic: Cheese Puffs (Gougeres), Warm Lentil Salad, Onion Soup Gratinee, Pan-Grilled Rib Steak with Bearnaise Sauce, Choucroute and Chocolate Profiteroles. For a somewhat experienced chef with a willful disregard for cholesterol, these are easy to make at home. For the more casual cookbook browser, Young has also included a dining guide of the essential bistros, brasseries and wine bars he so temptingly describes. B&w photos. (Feb.) Copyright 2005 Reed Business Information.

Library Journal

Francophiles and food lovers will all enjoy Young's (The Paris Caf Cookbook) compendium of classic bistro, brasserie, and wine bar fare like Poached Skate Wing with Brown Butter Sauce and new favorites like Willi's Wine Bar Mix, which can easily be made by any North American cook. From appetizers to main courses and desserts, the book features something for every cook, no matter what her or his comfort level in the kitchen. Readers are also offered an examination of the differences among the three titular establishments and a directory for each, which will especially interest those wanting to learn more about these typically Parisian places. Young, who worked as the restaurant critic for the New York Daily News, spends part of the year in Paris, and his knowledge of the city certainly comes through. A useful and enjoyable addition to public libraries.-Shelley Brown, Richmond P.L., Vancouver, B.C. Copyright 2006 Reed Business Information.