BISTRO TABLES AND STOOLS. DROP LEAF CONSOLE TABLE. ALDEN PUB TABLE AND STOOL SET COFFEE.
Tile-Top Bistro Table
Tile-Top Bistro Table. The Terra Cotta Tile-Top Bistro Table top features a top constructed of small, square and triangular, terra cotta and gray sandstone tiles in a ringed pattern. The Marble Table top features a table top constructed of natural octagon marble tiles with black square marble tile accents; trimmed in a rectangular and square, black marble tile ring. The Fishtail Table top features a table top constructed of neutral cream, glazed tiles in a fish scale design. The cabriole designed base is constructed of powder coated steel . Adjustable, nylon glides prevent damage to surfaces caused by movement and provide stability on uneven surfaces. Size: 28" Dia. x 30" H. Order yours from Brookstone today!78% (19)
D1158 - Bar Height Bistro Table with Perforated Surface and Surface Mount
Found at www.upbeat.com/bar-height-bistro-table-perforated-surface... Bar Height Bistro Table Fills A Tall Order Commercial-quality 42" Bistro tall table features heavy-duty plastisol covered steel protected with a patented high-gloss TopCoat® process. This means it is highly resistant to mold, mildew, stains and sun damage. Frame is also protected with a rust-resistant FusionGuard® finish, allowing them to last four times longer than regular powder coated frames. Stools are sold separately.D1155 - Portable Bar Height Bistro Table with Perforated Surface
Found at www.upbeat.com/portable-bar-height-bistro-table-perforate... Bar Height Bistro Table Fills A Tall Order Commercial-quality 42" Bistro tall table features heavy-duty plastisol covered steel protected with a patented high-gloss TopCoat® process. This means it is highly resistant to mold, mildew, stains and sun damage. Frame is also protected with a rust-resistant FusionGuard® finish, allowing them to last four times longer than regular powder coated frames. Stools are sold separately.
Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France.
BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart.
Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.
In this warm look into the world of French bistro food, eminent food writer Patricia Wells reveals her love for this simple, robust cuisine in a collection of recipes garnered from France's best bistros. From Warm Potato Salad with Herbed Vinaigrette to Lamb Stew in White Wine to Pear Clafoutis, Wells admits her preference for hearty, homey bistro dishes. Through clearly written recipes, Wells encourages cooks to buy the best ingredients and turn them into fragrant, warming dishes. Each recipe has a note telling where it came from and alluding to its flavor. Pithy quotes throughout the book relate to bistro style--in cooking, serving, and eating--and historical quotations give a cultural connotation. Wine choices reach deep into the heart of France, from a crisp white from Provence such as a Chateau Simone with lamb, to a good Cotes du Rhone (Cru du Coudelet) with guinea hen. From the introduction to the last dessert recipe (for Prunes in Red Wine), Bistro Cooking is sure to please not just the novice in the kitchen, but the experienced cook as well. --Susan Loomis, Amazon.co.uk