Then it's all about "Bistros and Brasseries - Recipes and Reflections on Classic Cafe' Cooking" by John Fischer and Lou Jones of the Culinary Institute of America in Hyde Park New York.  Lou will be joining us to talk about yet another great book from America's top cooking school. 

With this inaugural Dining Series title, the CIA takes a more personal approach to its traditional cookbooks. The conversational tone of the recipes makes one feel as if Chefs Lou Jones and John Fischer are standing beside you giving suggestions and reassurance.Many classic French recipes, faithful to the traditions of French bistros, will be new to modern readers. In addition to traditional bistro and brasserie recipes, Chef and Sommelier John Fischer shares his expertise with wine, beer and food pairings.