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Glorious French Food by James Peterson (2002, Hardcover, Illustrated) 
Glorious French Food by James Peterson (2002, Hardcover, Illustrated)

 
Glorious French Food by James Peterson (2002, Hardcover, Illustrated)

Publisher: John Wiley & Sons Inc
Publication Date: 2002-09-23
Language: English
Format: Hardcover
ISBN-10: 0471442763
ISBN-13: 9780471442769
Product ID: EPID2148278
Description: Using the great classic French recipes as his starting point, James Peterson not only provides instruction in making them, but expands his discussions to create a primer of French cooking. By mastering the recipes and techniques here, th...
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Synopsis
Using the great classic French recipes as his starting point, James Peterson not only provides instruction in making them, but expands his discussions to create a primer of French cooking. By mastering the recipes and techniques here, the home cook can become an accomplished and fearless French chef.Recipes include Moules à la Marinière, Duck à l'Orange, and Bouillabaisse.

Details
Publication Date:2002-09-23
Edition Description:Illustrated

Size
Length:742 pages
Height:11.5 in
Width:8.5 in
Thickness:2.2 in
Weight:87.2 oz

Publisher's Note
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.

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