The word bistro conjures up images of an intimate, neighborhood place with flavorful, uncomplicated food – and nobody in Boston does bistro like Gordon Hamersley. Now, in Bistro Cooking At Home: More Than 150 Classic And Contemporary Dishes he and Joanne McAllister Smart, former editor at Fine Cooking Magazine, are set to share the secrets behind the exquisitely roasted chicken, slow-cooked soups and stews, creamy gratins, light salads, crisp vegetables, and refreshing sorbets. Hamersley shows home cooks how to make bistro food like Cornish hens stuffed with onions, bacon, and chanterelles; classic onion soup au gratin and parmesan-crusted lamb shanks part of their repertoire. All of the recipes exhibit the casual style and hearty flavors that you’d expect to find at Hamersley’s. Readers will discover how surprisingly simple they are to make at home. Click on the image to the right to purchase your own copy