Glorious French Food: A Fresh Approach to the Classics / Edition 1

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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 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.

Winner of the 2003 James Beard Foundation Award for Best Cookbook: Mediterranean

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Editorial Reviews

Library Journal
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.] Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9780471442769
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 9/28/2002
  • Edition number: 1
  • Pages: 768
  • Sales rank: 625,603
  • Product dimensions: 8.92 (w) x 10.90 (h) x 2.13 (d)

Meet the Author

JAMES PETERSON trained as a chef in France and worked at several notable French restaurants before opening his own restaurant in New York in 1979. He has taught professional and home cooks at The French Culinary Institute and The Institute of Culinary Education. He is the author of many widely acclaimed cookbooks, including the James Beard Foundation Award–winning Glorious French Food and Vegetables, the IACP Award–winning Fish & Shellfish, and, most recently, the James Beard Foundation Award–winning Cooking. His Web site is

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Table of Contents



Read This First.

Assorted Vegetable Salads / Crudités.

Green Salads / Slades Vertes.

Composed Salads / Salade Composeés.

Assorted Cooked Vegetables, Hard-Boiled Eggs, and Salt Cod with Garlic Mayonnaise / Grand Aioli.

Country-Style Pork Pâté / Terrine de Campagne.

Ham and Parsley Terrine / Jambon Persillé.

Poached Eggs with Red Wine Sauce / Oeufs en Meurette.

Omelets / Omelettes.

Cheese Soufflé / Soufflé au Fromage.

Cheese Fondue / Fondue de Fromage.

Traditional Bacon and Cheese Quiche / Quiche Lorraine.

Niçoise Onion, Olive, and Anchovy Tart / Pissaladière.

Cold Leek and Potato Soup / Vichyssoise.

French Onion Soup / Soupe à l'Oignon.

Oxtail Soup / Potage de Queue de Boeuf.

Chicken Consommé with Shredded Crèpes / Consommé Célestine.

French Country Vegetable Soup with Basil and Garlic Paste / Soupe au Pistou.

Mediterranean Fish Soup / Bouillabaisse.

Oysters / Huîtres.

Steamed Mussels with White Wine, Shallots, and Parsley / Moules à la Marinière.

Sea Scallops Poached in Vegetable Broth / Coquilles Saint-Jacques à la Nage.

Sole with Hot Butter and Lemon / Sole Meunière.

Sole Braied with Shallots and White Wine / Sole Bercy.

Mediterranean Sea Bass Grilled with Fennel / Loup de Mer Grillé au Fenouil.

Lobster with Tomato and Cognac Sauce / Homard à l'Américaine.

Roast Chicken / Poulet Rôti.

Rooster in Red Wine Sauce / Coq au Vin

Duck Á L'Orange / Caneton à 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 à la Mode.

Beef Stew with Pearl Onions, Mushrooms, and Bacon / Boeuf à la Bourguignonne.

Farmhouse-style Poached Beef with Vegetables / Pot-au-feu.

Baked Bean and Duck Casserole / Cassoulet.

Steak with Red Wine Sauce / Entrecôte à la Bordelaise.

Pork Noisettes with Prunes / Noisettes de Porc aux Pruneaux.

Roast Rack of Lamb with Parsley and Garlic Crust / Carré d'Agneau Persillé).

Sauerkraut with Sausages, Bacon, and Pork Shoulders / Choucroute Garnie à l'Alsacienne.

Veal Kidneys with Mushrooms, Mustard, and Port / Rognons de Veau aux Champignons, à la Moutarde et au Porto.

Glazed Sliced Carrots / Carottes à la Vichy.

Baked Creamed Potato Gratin / Gratin Dauphinois.

Provençal 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 / Crème Brûlée).

Hot Crêpes with Orange Butter Sauce / Crêpes Suzette.

Floating Islands / Iles Flottantes.

Strawberry Preserves / Confiture de Fraises.

Cookies and Candies / Petits-Fours Secs.



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