Cover image for Glorious French food : a fresh approach to the classics
Title:
Glorious French food : a fresh approach to the classics
Author:
Peterson, James.
Personal Author:
Publication Information:
New York : J. Wiley, [2002]

©2002
Physical Description:
xxv, 742 pages : color illustrations, map ; 29 cm
Language:
English
Subject Term:
Electronic Access:
Table of contents http://www.loc.gov/catdir/toc/wiley021/2001046972.html
ISBN:
9780471442769
Format :
Book

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Summary

Summary

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 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's Mastering the Art of French Cooking .


Author Notes

JAMES PETERSON is a James Beard Award-winning food writer who has authored more than 15 books, including Glorious French Food , Cooking , Baking , and Vegetables . Trained as a chef in France, he has taught professional and home cooks at The French Culinary Institute and The Institute of Culinary Education. He lives in Brooklyn.


Reviews 1

Library Journal Review

Cooking teacher Peterson is the author of several other big cookbook/reference works, including Fish & Shellfish and Splendid Soups. The recipes in those books reflected influences from cuisines all over the world, but here Peterson, who worked in France and had his own French restaurant in New York's Greenwich Village, turns to his first culinary love. He has chosen 50 classic recipes as the starting point for his wide-ranging exploration of French food and techniques; each recipe serves both to demonstrate a variety of techniques and as the inspiration for a diverse collection of other recipes related to it in one way or another. Thus, the bouillabaisse chapter, for example, shows how to thicken a sauce with a beurre manie, intensify flavor with herbs, and work with eel and octopus; the spin-off recipes include French-style fish and shellfish chowder and pureed fish soup from Marseille, among others. One of Peterson's aims is to inspire his readers to use his recipes as a starting point for their own creations, so each chapter includes boxes and charts on improvising with different ingredients and flavors. The suggested variations for individual recipes, often mini-essays in themselves, open up dozens of other possibilities. Peterson is both passionate and knowledgeable about his subject, and his new book is an essential purchase. [Good Cook Book Club main selection.] (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Preface
Acknowledgments
Read This First
Assorted Vegetable Salads / Crudit's.Green Salads / Slades Vertes
Composed Salads / Salade Composeeacute;s.Assorted Cooked Vegetables, Hard-Boiled Eggs, and Salt Cod with Garlic Mayonnaise / Grand Aioli
Country-Style Pork P??t?? / Terrine de Campagne
Ham and Parsley Terrine / Jambon Persill??.Poached Eggs with Red Wine Sauce / Oeufs en Meurette
Omelets / Omelettes
Cheese Souffl?? / Souffl?? au Fromage
Cheese Fondue / Fondue de Fromage
Traditional Bacon and Cheese Quiche / Quiche Lorraine
Niccedil;oise Onion, Olive, and Anchovy Tart / Pissaladi??re
Cold Leek and Potato Soup / Vichyssoise
French Onion Soup / Soupe ?
l'Oignon
Oxtail Soup / Potage de Queue de Boeuf
Chicken Consomm?? with Shredded Cr??pes / Consomm?? C??lestine
French Country Vegetable Soup with Basil and Garlic Paste / Soupe au Pistou
Mediterranean Fish Soup / Bouillabaisse
Oysters / Hu??tres
Steamed Mussels with White Wine, Shallots, and Parsley / Moules ?
La Marini??re.Sea Scallops Poached in Vegetable Broth / Coquilles Saint-Jacques ?
La Nage
Sole with Hot Butter and Lemon / Sole Meuni??re.Sole Braied with Shallots and White Wine / Sole Bercy
Mediterranean Sea Bass Grilled with Fennel / Loup de Mer Grill?? au Fenouil
Lobster with Tomato and Cognac Sauce / Homard ?
L'Am??ricaine
Roast Chicken / Poulet R?'ti.Rooster in Red Wine Sauce / Coq au Vin
Duck Aacute
L'Orange / Caneton ?
L'Orange
Fricassee of Young Rabbit with Pearl Onions, Bacon, and Mushrooms / Lapereau en Gibelotte
Veal Stew with Cream and Mushrooms / Blanquette de Veau
French-Style Pot Roast / Boeuf ?
La Mode
Beef Stew with Pearl Onions, Mushrooms, and Bacon / Boeuf ?
La Bourguignonne
Farmhouse-style Poached Beef with Vegetables / Pot-au-feu
Baked Bean and Duck Casserole / Cassoulet
Steak with Red Wine Sauce / Entrec?'te ?
La Bordelaise
Pork Noisettes with Prunes / Noisettes de Porc aux Pruneaux
Roast Rack of Lamb with Parsley and Garlic Crust / Carr?? d'Agneau Persilleacute;)
Sauerkraut with Sausages, Bacon, and Pork Shoulders / Choucroute Garnie ?
L'Alsacienne
Veal Kidneys with Mushrooms, Mustard, and Port / Rognons de Veau aux Champignons, ?
La Moutarde et au Porto
Glazed Sliced Carrots / Carottes ?
La Vichy
Baked Creamed Potato Gratin / Gratin Dauphinois
Proven??al Vegetable Stew / Ratatouille
Baked Whole Truffles / Les Truffes sous la Cendre
Apple Tart / Tarte aux Pommes
Chocolate Mousse / Mousse au Chocolat
Caramel-Glazed Cream Custard / Cregrave;me Brucirc;leacute;e)
Hot Cr??pes with Orange Butter Sauce / Cr??pes Suzette
Floating Islands / Iles Flottantes
Strawberry Preserves Confiture de Fraises
Cookies and Candies / Petits-Fours Secs
Sources
Index