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Glorious French Food: A Fresh Approach to the Classicsby James Peterson
2003 James Beard Award Winner: Mediterranean
Synopses & Reviews
James Peterson's books have won enthusiastic acclaim, from the pages of the New York Times to the accolades of leading chefs such as Daniel Boulud, Jeremiah Tower, and Alice Waters. Now this James Beard Award-winning author and teacher shares his passion for the flavors of France with a completely original and inspiring new approach to the classic dishes of French cuisine.
In Glorious French Food, Peterson explores the essential ingredients, techniques, and recipes of French cooking to uncover the underlying principles and connections that have helped define its unique culinary traditions. Through this broadened perspective, he shows cooks how to move beyond recipes and bring the spirit and techniques of French cuisine to their own special dishes. Comprehensive in scope and scale, Glorious French Food can help everyone acquire a deeper understanding of French food-and become a better cook in the process.
Peterson begins with classic French recipes that embrace the full range of French cooking styles, from cuisine classique to bistro cooking to nouvelle cuisine. He "gets inside" each basic recipe to reveal the essence of the dish through its history, evolution, ingredients, and preparation techniques. Then he shows how to use this knowledge to create delicious new dishes that are faithful to the spirit of the original recipe, but also distinctive and fresh.
In Peterson's hands, 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, while traditional Cheese Soufflé blossoms into stunning Individual Goat Cheese Soufflés and Twice-Baked Mushroom Soufflés with Morel Sauce. He also charms sweet tooths with such delightful desserts as Ginger Pôts-de-Crème and Orange-Flavored Crème Caramel, both derived from classic Crème Brulée.
Infused with Peterson's characteristic wit, warmth, and easy conversational style, Glorious French Food is as delicious to read as it is to cook from. Filled with exciting recipes and ideas, it is an irresistible resource for everyone who enjoys French cooking at its glorious best.
A new, beautifully rendered edition of Richard Olney's classic book Simple French Food, widely considered one of the most important cookbooks ever published.
Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook includes a fresh cover, new interior design, and a foreword by Mark Bittmanand#8212;so that a whole new generation of food lovers can enjoy this inspiring book. Olneyand#8217;s 175 recipes are so straightforward that cooks will be inspired to go right into the kitchen: herb omelets, fish with zucchini, lamb shanks with garlic, and many more. He also shares techniques (several featuring his own illustrations), such as fermenting vinegar, in line with the back-to-basics trend in cooking. Olneyand#8217;s emphasis on simplicity and improvisation in cooking will resonate with todayand#8217;s cooks and food lovers.
"The work of James Peterson brilliantly reexamines the great French classics and, in so doing, invites us to rediscover the recipes that have made the tradition of France."
—Paul Bocuse, Executive Chef and Owner, Le restaurant de Paul Bocuse
"James Peterson has done an amazing job reviving classics and making them accessible for the home cook. French cuisine has never sounded so exciting!"
—Eric Ripert, Executive Chef, Le Bernardin
"An authoritative encyclopedia and a fascinating geography of French food. It not only makes me want to cook, it makes me want to hurry back to France. . . . a treasury of slow-cooking recipes."
—Sara Moulton, Executive Chef, Gourmet magazine; and Host, Food Network's Sara's Secrets
"James Peterson knows his topic-and it certainly shows in his newest book, Glorious French Food. This cookbook will become a must in the culinary library of any serious home cook."
—Daniel Boulud, Chef and Owner, Daniel, Café Boulud, and db bistro moderne
About the Author
James Peterson has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). A French-trained chef and former owner of a highly acclaimed French restaurant in New York, he is also the award-winning author of: SAUCES (Winner, 1992 James Beard Foundation); SPLENDID SOUPS (Nominee, 1994 James Beard Foundation); FISH AND SHELLFISH (Winner, 1997 International Association of Culinary Professionals); VEGETABLES (Winner, 1999 James Beard Foundation); ESSENTIALS OF COOKING (Nominee, 2000 International Association of Culinary Professionals and Nominee, 2000 James Beard Foundation); SIMPLY SALMON; SWEET WINE.
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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