Glorious French Food: A Fresh Approach to the Classics

by James Peterson

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0471442763
• ISBN13: 9780471442769
• Release Date: August 2002
• Publisher: Houghton Mifflin
• Length: 768 Pages
• Weight: 4.40 lbs.
• Dimensions: 2.1" x 8.7" x 11.1"

Customer Reviews

Glorious French Food

I absolutely love this cookbook. As a culinary student, I wish they had issued this book out instead of my $150 doller culinary workbook. This book is such a wealth of information. "Glorious French Food" is big, but Peterson's writing is so interesting and entertaining that I've taken it to the beach with me many times. I've always felt dishes are tastier when one learns the history behind the creations. As for the recipes, they are excellent. I test them on my boyfriend, who by chance is French and a culinary graduate. He feels the recipes are very accurate and will sometimes admit that some of them are better then his family's dishes. I highly recommond this book, for both fun and serious cooks out there. It's a great gift to give.

A Glorious Book!

This book has ample recipes for advanced beginners, with most for intermediate experience level home cooks. Yes, some recipes are for advanced cooks, or moderately persistent intermediate cooks! The meals are well worth the preparation. These recipes are not rocket science; Peterson guides one well through the more unfamiliar techniques as needed. These are generally extremely well written recipes, often with a commentary on a dish's history or general context, and gives many lessons in technique, without "lecturing". Best of all, the few recipes I've tried have been very tasty! Do read "Read this first", the first 30 pages, before progressing to individual recipes, to get a broad idea of what it to be presented, and needed as backgroundl Curiously, he recommends not to saute or cook at higher heat in a mixture of butter and oil. That's his choice, however I've seen this mixture as the saute norm, rather than an exception, in French kitchens in the USA and in France. He is an American cook, not a Classically trained French master chef. Some recipe topics include: Various salads, assorted cooked vegetables, pates and terrines, omelettes, souffles, cheese fondues, vichyssoise (not truly French in origin, but actually American), oxtail soup and stews, vegetable and fish soups, mussels, scallops, soles and lobster dishes, with easily 5 dishes within each of the named categories. It goes on with chicken, duck, veal, rabbit, and many beef dishes. Desserts include tarts, mousse, custards, crepes, cakes, and preserves. Almost encyclopedic in coverage, more than enough to keep you busy for years, cooking classic French dishes. Even if you do not get around to cook one recipe from this book, you will enjoy reading these tantalizing recipes, and with Peterson's writing style, savor the varied selections of French dishes, learning many techniques and "secrets" from a great chef, these techniques carry over into cooking with all sorts of ingredients available at your local grocery store!

Glorious

Some of you may be familiar with Auguste Escoffier, the legendary cullinarian of French descent that was responsible for classifying and for many complicating French cuisine. This book truly takes that intimidating factor out of the preparation of French food. This book is focused on recipes that any person with a basic understanding of culinary dos and do nots will have no trouble in grasping and mastering in a very short period of time. In conclusion, if you have felt intimidated in the past of trying to create French masterpieces, buy this book fearlessly, it is well worth the price

Glorious Resuscitation of Classic French Recipes

Peterson is thorough and talented and creative, and cut his culinary teeth (so to speak) in France. Thus, he has a wealth of info at hand to write this book.Wealth of material to pass on well describes this monumental effort of over 700 pages. Techniques and equipment and sources are all nicely organized and explained here, as this is a trademark of Peterson's published efforts.What I find exceptional to other French efforts is a pronunication guide which is thorough and delightful to use. No more fastly slurring when ordering now. This provides what we need to order Fletan Aux Moules.Where does one start to comment on this massive undertaking of reviewing this, only to say that the recipe collection is extensive and flavorful and within the reach of serious home chefs. One certainly cannot comment on trying even a small majority of these quickly, however, the few tried on magnificent! E.g. Mediterranean Fish Soup (Bouillabaisse) for which he provides a history of the dish, the contentions over its meaning, etc. Plus he adds tips to achieve as close to the real thing dish in making the rouille, spice tricks and fillet advice. The result is superior Fish Stew!Second dish tried was Saute of Beef or Lamb En Surprise. This amply demonstrates his concern to provide necessary substitute considerations (e.g. here for morels). This quickly prepared dish is exquisite, and demonstrates the depth of flavor and concentration on the red wine beef broth which serves as defining layer here.I cannot wait to dive into other delights here. This is truly one to invest in and turn to often. Most of us home chefs will thrive on this most welcome and well-done offering.