By Patricia Wells
Wells, a critic for the International Herald Tribune, may be the highest American authority on French food since Julia Child, so foodies salivated when she sat down to write a book of recipes from restaurants, food shops and even taxi drivers in Paris, where she has lived since 1980. Wells shows you how to make real French onion soup like they do at Brasserie Balzar (hold the stringy Swiss cheese, please) and a delicious apple cake from an orchardist at her local green market. (HarperCollins, $30)
Bottom Line: A tour de force from soup to tarts
Your Reaction
