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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
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to the Paris Cookbook Page
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