From Publishers Weekly
As a veteran cookbook author and culinary school instructor, Peterson (Glorious French Foods and Essentials of Cooking) brings to the table this lavish cookbook dedicated to the consumption of waterfowl. Beautifully illustrated with close-up photographs of each dish, the volume covers the all the possible methods for cooking duck: sauteing, braising, roasting, confit, smoking and curing. First, however, Peterson begins by explaining the varieties of duck (as well as how to cut it up) in the simple, elegant prose style for which he is known. While he incorporates many types of cuisine into his recipes, his influence is largely French. He offers a traditional Duck a l'Orange, for example, made with kumquats and Grand Marnier, as well as a traditional Cassoulet with Duck Confit. He also includes dishes such as Pappardelle with Duck Sauce, Duck Sausages, and Duck Prosciutto with Figs. He surprises with recipes that balance the duck's heaviness, such as Duck Confit Spring Rolls and Duck Legs with Thai Green Curry. This is a perfect book for fall cooking.
Copyright 2003 Reed Business Information, Inc.
About the Author
James Peterson is the author of six award-winning cookbooks, including his most recent success, Sweet Wines (STC 2002). For 17 years, he taught cooking at the French Culinary Institute and at Peter Kump's Cooking School in New York City, and is today a frequent guest teacher at cooking schools.