Patricia Wells

Whether it's a bustling eatery in the heart of Florence or a tiny alcove tucked away on a side street in Venice, the trattoria is where Italians go for robust flavors, great friendship, and good times. Patricia Wells' Trattoria now feeds America's passion for Italian food with 150 authentic recipes. Savor a Fresh Artichoke Omelet, succulent Lamb Braised in White Wine, Garlic, and Hot Peppers, a hearty portion of Lasagne with Basil, Garlic, and Tomato Sauce, or a luscious Fragrant Orange and Lemon Cake, and much more. This essential cookbook of Italian trattorias presents a full range of homemade recipes for antipasti, soups, dried and fresh pastas, polenta, seafood, poultry, and meat, with special chapters on breads, pizzas, and desserts. Come explore the heart and soul of Italian cooking in Patricia Wells' Trattoria.

Famed bestselling cookbook author Patricia Wells creates a blueprint for success in the kitchen with this superb collection of recipes drawn from her cooking schools in France--the perfect successor to Julia Child's classic The Way to Cook.At her cooking schools in Paris and Provence, Patricia Wells's students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes.Here Patricia Wells codifies the skills she imparts in her classes in this inviting instruction manual and cookbook. Each of the recipes teaches particular techniques--blanching, searing, simmering, sweating, steaming, braising, deep-frying--with additional recipes that take your skills in directions both savory and sweet, simple and profound--giving you the knowledge and assurance to expand your cooking even further.For each master recipe, Patricia provides creative sub recipes, such as: Braised Meat: Four-Hour Braised Aromatic Pork (Master Recipe), plus Proven al Lamb Daube with Tomatoes, Olives, and MushroomsGrilling: Scallops Grilled in Shells with Truffle Butter (Master Recipe), plus Grilled Chicken Under a BrickBrioche: Honey Brioche (Master Recipe), plus Blueberry and Orange Blossom French ToastMadeleines: Sweet Chestnut Honey Madeleines (Master Recipe), plus a stunning Walnut Cake using the same batter.Roasted Vegetables: Autumn Rainbow Vegetables (Master Recipe), plus Roasted Eggplant with Harissa, Fennel Seeds, and HoneyPanna Cotta: Lemon Panna Cotta with Candied Lemon Zest (Master Recipe), plus Raspberry Panna CottaRustic Galette: Apple and Fresh Rosemary (Master Recipe), plus Apricot and Lavender Honey GalettePatricia also provides a list of pantry essentials, necessary equipment, sources for finding the best ingredients--such as oils, fish and shellfish--a dependable list of preferred wine importers, and advice on when to make easy ingredient substitutions and when to stick to the original recipe.

The book that cracks the code, from the incomparable Patricia Wells. An acclaimed authority on French cuisine, Ms. Wells has spent more than 30 years in Paris, many as former restaurant critic for The International Herald Tribune. Now her revered Food Lover’s Guide to Paris is back in a completely revised, brand-new edition. In 457 entries—345 new to this edition, plus 112 revisited and reviewed classics—The Food Lover’s Guide to Paris offers an elegantly written go-to guide to the very best restaurants, cafés, wine bars, and bistros in Paris, as well as where to find the flakiest croissants, earthiest charcuteries, sublimest cheese, most ethereal macarons, and impeccable outdoor markets. The genius of the book is Ms. Wells’s meritocratic spirit. Whether you’re looking for a before-you-die Michelin three-star experience (Guy Savoy, perhaps, or Restaurant Alain Ducasse au Plaza Athénée) or wanting to sample the new bistronomy (Bistrot Paul Bert, Le Comptoir du Relais) or craving something simple and perfect (L’As du Fallafel, or Breizh Café for crêpes), Patricia Wells tells you exactly where to go and why you should go there. You no longer have to rely on the iffy “reviews” of Yelp or Trip Advisor. Included are 40 recipes from some of her favorite chefs and purveyors and, of course, all the practical information: addresses, websites, email, hours, closest métro stop, specialties, and more.

For more than a quarter century, Patricia Wells, who has long been recognized as the leading American authority on French food, and her husband, Walter, have lived the life in France that many of us have often fantasized about. In this delightful memoir they share in two voices their experiences--the good, the bad, and the funny--offering a charming and evocative account of their beloved home and some of the wonderful people they have met along the way.

A celebration of Provence cuisine features more than two hundred simple recipes complemented by a guide to local markets, profiles of farmers and vendors, wine-pairing suggestions, descriptions of regional vineyards, and seventy-five duotone photographs. By the author of The Paris Cookbook. 60,000 first printing.

For the past fifteen years, Patricia Wells has been carrying on a love affair with a region of France, a centuries-old farmhouse, and a cuisine. Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines Wells's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and so exciting that they will instantly become part of your daily repertoire. Here are over 175 recipes from Wells's farmhouse kitchen, including whole chapters on salads, vegetables, pasta, and bread There are simple but imaginative "palate openers," such as Tuna Tapenade and Curried Zucchini Blossoms, and soul-satisfying soups, with such delights as Monkfish Bouillabaisse with Aroli, Wells's own brilliant interpretation of a Provencal classic. When it comes to meat and poultry, Wells offers earthy daubes, the slow-simmered stews so beloved by the French, and such melt-in-your-mouth delicacies as Butter-Roasted Herbed Chicken You will savor Wells's fish and shellfish creations with recipes like Seared Pancetta-Wrapped Cod. And no meal would be complete without a delight from the treasure trove of desserts here, including Cherry-Almond Tart and Winemaker's Grape Cake. Illustrated with famed photographer Robert Freson's captivating pictures, "Patricia Wells at Home in Provence" is a book you'll want to revisit time and again.

Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France.BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart.Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.