Glorious French Food: A Fresh Approach to the Classics

by James Peterson

Hardcover, 2002


Call number

French -- PET

Call number

French -- PET


John Wiley & Sons (2002), Edition: 1, Hardcover, 742 pages


From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise ofThe New York Times andGourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes asthe springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules #65533; la marini#65533;re inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck #65533; l'orange gives rise to the subtle Salad of Saut#65533;ed or Grilled Duck Breasts and Saut#65533;ed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connectionsin French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout,Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child'sMastering the Art of French Cooking.… (more)

Physical description

742 p.; 11.08 inches

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