Published by John Wiley and Sons
By James Peterson
ISBN: 0-471-44276-3
768 pages {pdf}
E-Book
2002
Glorious French Food
A Fresh Approach to the Classics
Peterson brings his tremendous of knowledge, energy and imagination to this and look at the classic dishes of French cuisine.
With a refreshing, broad-minded approach that embraces different French cooking styles.
From fine dining to bistro-style cooking, from hearty regional fare tonouvelle cuisine.
Peterson uses fifty foundation French dishes as the springboard to preparing a variety of related dishes.
FRIENDS AND COLLEAGUES SEEM PERPLEXED WHEN I T E L L THEM I’VE written a book about French cooking.
They’re gentle and discreet, and instead of just coming out with, “Why yet another book about French food?” they ask how my book differs from other books about French cooking and why I would put so much energy into such a thing.
The more chauvinistic among them imply that I’m wasting my time, since cooking in America is now better and more inventive than cooking in France and French cuisine is too rich, complicated, expensive, and pretentious.
These are the same people who tell me that California wines are the best in the world and who react to any contrary statement with annoyance.
I write about French food not because I think it’s intrinsically better than food anywhere else in the world, but for reasons that have to do with more than just how food tastes.
We all have the French to thank for encouraging a culture that takes a more than hedonistic interest in eating and drinking.
In our current era of star chefs and TV cooking personalities, it’s hard to remember America’s attitude toward food in the 1960s and 1970s, when I was in my late teens and early twenties.
When at that age I developed a fascination with fine food and wine, I was eyed with suspicion.
Glorious French Food A Fresh Approach to the Classics
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2:34 PM 2/21/2009