French twist on comfort food in 'Bistros and Brasseries' cookbook cookbook

For those blessed with a hunger for authentic comfort food and a willingness to take the time to create simple and satisfying food, consider The Culinary Institute of America’s (CIA) “Bistros and Brasseries” cookbook. Put together by John W. Fischer and Lou Jones, both CIA instructors, there is earthy reality, humor and two lifetimes of learning and loving bistro fare in a manageable manner in this book. It is full to the brim of experiences as recent as an intense tour through the French countryside seeking a “simpler, quicker lunch menu that was still undeniably French” for the CIA’s Escoffi...