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 cafs 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 dishes pissaladire, steak frites, mille feuille, mousse au chocolate, and more.