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Glorious French Food: A Fresh Approach to the Classics Hardcover – September 23, 2002
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The hundreds of recipes presented here are a pleasure to peruse; kitchen novices can work their way through this hefty volume and come out the other end accomplished cooks. Peterson details necessary equipment, techniques, and ingredients for each recipe so that by the time you start making it, you're fearless. Some of his dishes are remarkably simple, like the beautifully fresh, ready-in-minutes Shaved Fennel Salad, or the richly aromatic French Onion Soup. Others are more complicated, but all teach a lesson: In the Roast Chicken chapter, learn to roast without a thermometer, truss without a needle, make gravy, and then succeed at Roast Chicken Stuffed Under the Skin with Spinach and Ricotta. Learn to make pasta dough, and then re-present leftover Provençal Lamb Stew (if there's any of this heavenly, melt-in-your-mouth tender, orange-scented stew left) as Meat-Filled Ravioli. Perfect for fans of French cuisine, this is also a remarkably handy reference guide for any kitchen. --Leora Y. Bloom
From Library Journal
Copyright 2002 Cahners Business Information, Inc.
Top Customer Reviews
Wealth of material to pass on well describes this monumental effort of over 700 pages. Techniques and equipment and sources are all nicely organized and explained here, as this is a trademark of Peterson's published efforts.
What I find exceptional to other French efforts is a pronunication guide which is thorough and delightful to use. No more fastly slurring when ordering now. This provides what we need to order Fletan Aux Moules.
Where does one start to comment on this massive undertaking of reviewing this, only to say that the recipe collection is extensive and flavorful and within the reach of serious home chefs. One certainly cannot comment on trying even a small majority of these quickly, however, the few tried on magnificent! E.g. Mediterranean Fish Soup (Bouillabaisse) for which he provides a history of the dish, the contentions over its meaning, etc. Plus he adds tips to achieve as close to the real thing dish in making the rouille, spice tricks and fillet advice. The result is superior Fish Stew!
Second dish tried was Saute of Beef or Lamb En Surprise. This amply demonstrates his concern to provide necessary substitute considerations (e.g. here for morels). This quickly prepared dish is exquisite, and demonstrates the depth of flavor and concentration on the red wine beef broth which serves as defining layer here.
I cannot wait to dive into other delights here. This is truly one to invest in and turn to often. Most of us home chefs will thrive on this most welcome and well-done offering.
I have a very `love / hate' relationship with James Peterson's books. Peterson has a very well deserved reputation as the author of the classic reference, `Sauces', now in a second edition (rare for cookbooks) and his Jacques Pepin homage, `Essentials of Cooking' (for those of you who need your culinary show and tell in full color). He has also done several excellent texts on special subjects such as Vegetables, Salmon, Duck, and Soups. I have reviewed each and every one of these books favorably, yet my experience when doing specific Peterson recipes (except those in `Sauces') is mixed. I am not entirely surprised at this, as I sometimes find his individual recipe descriptions just a bit mixed up, as if his copy editor was taking a coffee break as they were editing that recipe.
Peterson may in this book offer a great explanation for this paradox. He says that his greatest ambition would be to write a cookbook with no recipes. This is not as easy as it sounds, since I reviewed Pam Anderson's book `How to Cook Without a Book' and I found it wanting in several regards. Peterson also says that his greatest compliment is when a reader says they made one of his recipes, but changed it a bit, and it came out very well.Read more ›
Most Recent Customer Reviews
Break out your magnifying glass. This book is printed in the tiniest font. Worse, the page numbers are even tinier (1/16" high) and printed in middle of the outer edge of the... Read morePublished 16 months ago by Peter K.
This is for a professional, I gave it to friend who cooks for a livingPublished 20 months ago by Amazon Customer
This book will, in time, stand up there with the other great boos such as the classic books by Pepin, Child and Escoffier. Read morePublished on June 27, 2014 by Michael T. Lawson
A complete, thorough, and insightful guide to French cooking. James Peterson has based the book on 50 of the best known French recipes--those we're most likely to have encountered. Read morePublished on May 16, 2014 by James Peterson
Great book. Makes me want to take up cooking, my wife is the cook, I sometimes help. This book ( we have many of Peterson's books ) explains how many simple ( delectable )... Read morePublished on January 16, 2014 by RICHARD O'CONNOR
It met all myecpectations, and it was in very good condition. It is a wonderful book. Thank you so much.Published on April 18, 2013 by Jane H. Wakal
Provides excellent How-to prose. Great methodology from a superior chef that gives pertinent reasons for the technique expounded. Read morePublished on April 10, 2013 by spydr
First, a set of requirements. If you don't fit, I don't think this book is for you:
1. You must like French food
2. You must be serious about cooking. Read more