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Books: Cooking by Cuisine -> Cooking French
Glorious French Food: A Fresh Approach to the French Classics
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by:
Peterson, James
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Publisher:
Wiley
Published: August 30, 2002
ISBN: 0471442763
Format:Hardcover
Pages:768
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Book Description
Amazon.com
In Glorious French Food, James Peterson argues that once you understand a recipe's "logic and context," and the techniques required to follow it, you actually have something much more valuable than the recipe itself--you have the knowledge
to create variations, make simplifications, and cook with spontaneity. Although French cuisine is often accused of being fussy and time-consuming, Peterson's clear instructions demystify many traditionally finicky recipes, and in the process, teach us
how to cook anything.
The hundreds of recipes presented here are a pleasure to peruse; kitchen novices can work their way through this hefty volume and come out the other end accomplished cooks. Peterson details necessary equipment, techniques,
and ingredients for each recipe so that by the time you start making it, you're fearless. Some of his dishes are remarkably simple, like the beautifully fresh, ready-in-minutes Shaved Fennel Salad, or the richly aromatic French Onion Soup. Others are
more complicated, but all teach a lesson: In the Roast Chicken chapter, learn to roast without a thermometer, truss without a needle, make gravy, and then succeed at Roast Chicken Stuffed Under the Skin with Spinach and Ricotta. Learn to make pasta
dough, and then re-present leftover Provençal Lamb Stew (if there's any of this heavenly, melt-in-your-mouth tender, orange-scented stew left) as Meat-Filled Ravioli. Perfect for fans of French cuisine, this is also a remarkably handy reference guide for
any kitchen. --Leora Y. Bloom
Product Description:
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 of The New York Times and Gourmet 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 as the springboard to
preparing a variety of related dishes. In his inventive hands, the classic Moules and#224; la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck
and#224; l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in 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's Mastering the Art of French Cooking.
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