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Glorious French Food: A Fresh Approach to the Classics

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From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cookHis 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 imaginatio From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cookHis 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 à 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 à 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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From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cookHis 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 imaginatio From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cookHis 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 à 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 à 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.

30 review for Glorious French Food: A Fresh Approach to the Classics

  1. 4 out of 5

    Stephanie

    If I had to make a choice between Julia Child's Mastering the Art of French Cooking, and this comprehensive tome, I think I would get Peterson's. He is a good teacher, and it is more reflective of the modern American kitchen. If I had to make a choice between Julia Child's Mastering the Art of French Cooking, and this comprehensive tome, I think I would get Peterson's. He is a good teacher, and it is more reflective of the modern American kitchen.

  2. 5 out of 5

    Lynn

    Glorious French Food is one impressive cookbook. James Peterson is an incredible teacher, and I can't believe how much I learned. I've grown used to cookbooks expecting you to know and understand every little detail about cooking that when I read this one I was blown away. I felt like I was taking an actual cooking course, and I am thankful for what this cookbook has taught me. I haven't yet cooked every recipe from the book, and I am far away from doing so but I can't wait to keep experimenting Glorious French Food is one impressive cookbook. James Peterson is an incredible teacher, and I can't believe how much I learned. I've grown used to cookbooks expecting you to know and understand every little detail about cooking that when I read this one I was blown away. I felt like I was taking an actual cooking course, and I am thankful for what this cookbook has taught me. I haven't yet cooked every recipe from the book, and I am far away from doing so but I can't wait to keep experimenting with the magnificent dishes.

  3. 5 out of 5

    Tim Kropp

    Best cookbook I have. What you'll love about this cookbook is the very simple approach to a recipe and then an optional LONG discussion on how to perfect it. The roast chicken is a perfect example. The simple version is 2 sentences. The optional techniques are a page or two. So however deep you want to go you can get there. Also does a great job of helping you see connections between dishes which helps you be creative. (Sometimes literally, with lists of substitutions for mix and match creation) Best cookbook I have. What you'll love about this cookbook is the very simple approach to a recipe and then an optional LONG discussion on how to perfect it. The roast chicken is a perfect example. The simple version is 2 sentences. The optional techniques are a page or two. So however deep you want to go you can get there. Also does a great job of helping you see connections between dishes which helps you be creative. (Sometimes literally, with lists of substitutions for mix and match creation)

  4. 4 out of 5

    Irene

    what an enjoyable read! yes, it's a cookbook, and the recipes are clear, concise and the results are fabulous! what an enjoyable read! yes, it's a cookbook, and the recipes are clear, concise and the results are fabulous!

  5. 4 out of 5

    Karen Auvinen

    Peterson has a HUGE amount of knowledge and shares it easily--plus he's a really nice man. Peterson has a HUGE amount of knowledge and shares it easily--plus he's a really nice man.

  6. 4 out of 5

    Ryan Snyder

    This is the cookbook that I continue to return to when looking for classic techniques and new inspirations.

  7. 4 out of 5

    Catherine Woodman

    beautiful book

  8. 5 out of 5

    Locke

    I cannot wait to try out some of these recipes.

  9. 5 out of 5

    Tania Shook

  10. 5 out of 5

    Jinky Cailipan

  11. 4 out of 5

    Lorraine

  12. 5 out of 5

    Helen Mingin

  13. 5 out of 5

    G--

  14. 5 out of 5

    Stuart

  15. 4 out of 5

    Jenaya

  16. 4 out of 5

    Janet

  17. 4 out of 5

    Ante Ljubicic

  18. 5 out of 5

    Johnluke King

  19. 4 out of 5

    Brittainy Bolding

  20. 5 out of 5

    Terry Mckenzie

  21. 4 out of 5

    Noah Barrett

  22. 4 out of 5

    Lisaz

  23. 5 out of 5

    Cerulean

  24. 4 out of 5

    Marc Searcy

  25. 4 out of 5

    Dramont Wright

  26. 5 out of 5

    Joe Wiktorek

  27. 4 out of 5

    Dave Hastings

  28. 4 out of 5

    Kathleen Martin

  29. 4 out of 5

    Nonika

  30. 4 out of 5

    Joanna

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