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From the James Beard award-winning author of Sauces comes a fresh and inspiring exploration of classic French cuisine for modern cooks. Celebrated by The New York Times, Gourmet magazine, and culinary icons like Daniel Boulud and Alice Waters, this work showcases the author's extensive culinary knowledge and creativity. Embracing a wide range of French cooking styles—from fine dining to bistro fare—he uses fifty foundational dishes as a springboard for a variety of related recipes. For instance, the classic Moules à la marinière inspires inventive dishes like Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while Duck à l'orange leads to a Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, the author reveals the principles and connections within French cooking, empowering readers to create their own dishes. With hundreds of recipes and stunning color photography, this book provides access to essential French cooking traditions and techniques, encouraging intuition and spontaneity in the kitchen. It promises to be a valuable addition to any cook's collection, standing alongside Julia Child's classic works.
Buchkauf
Glorious French Food, James Peterson
- Sprache
- Erscheinungsdatum
- 2002
- Einband
- (Hardcover),
- Buchzustand
- Gebraucht - Gut
- Preis
- 8,99 €inkl. MwSt.
Keiner hat bisher bewertet.
- Titel
- Glorious French Food
- Untertitel
- A Fresh Approach to the Classics
- Sprache
- Englisch
- Autor*innen
- James Peterson
- Verlag
- John Wiley & Sons
- Erscheinungsdatum
- 2002
- Einband
- Hardcover
- Seitenzahl
- 742
- ISBN10
- 0471442763
- ISBN13
- 9780471442769
- Reihe
- Schlagwörter
- Kochbücher, Frankreich, Essen
- Beschreibung
- From the James Beard award-winning author of Sauces comes a fresh and inspiring exploration of classic French cuisine for modern cooks. Celebrated by The New York Times, Gourmet magazine, and culinary icons like Daniel Boulud and Alice Waters, this work showcases the author's extensive culinary knowledge and creativity. Embracing a wide range of French cooking styles—from fine dining to bistro fare—he uses fifty foundational dishes as a springboard for a variety of related recipes. For instance, the classic Moules à la marinière inspires inventive dishes like Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while Duck à l'orange leads to a Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, the author reveals the principles and connections within French cooking, empowering readers to create their own dishes. With hundreds of recipes and stunning color photography, this book provides access to essential French cooking traditions and techniques, encouraging intuition and spontaneity in the kitchen. It promises to be a valuable addition to any cook's collection, standing alongside Julia Child's classic works.