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Glorious French Food : A Fresh Approach to the Classics by James Peterson (2002,

windward_nord
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US $5.75
Approximately£4.52
Condition:
Like New
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Located in: Salem, New Hampshire, United States
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eBay item number:116052568972

Item specifics

Condition
Like New: A book that has been read, but looks new. The book cover has no visible wear, and the dust ...
ISBN
9780471442769
Book Title
Glorious French Food : a Fresh Approach to the Classics
Item Length
11in
Publisher
Houghton Mifflin Harcourt Publishing Company
Publication Year
2002
Format
Hardcover
Language
English
Item Height
0.9in
Author
James Peterson
Genre
Cooking
Topic
Regional & Ethnic / French
Item Width
8.5in
Item Weight
84.7 Oz
Number of Pages
768 Pages

About this product

Product Information

"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, Cafeacute; Boulud, and db bistro moderne

Product Identifiers

Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0471442763
ISBN-13
9780471442769
eBay Product ID (ePID)
2148278

Product Key Features

Book Title
Glorious French Food : a Fresh Approach to the Classics
Author
James Peterson
Format
Hardcover
Language
English
Topic
Regional & Ethnic / French
Publication Year
2002
Genre
Cooking
Number of Pages
768 Pages

Dimensions

Item Length
11in
Item Height
0.9in
Item Width
8.5in
Item Weight
84.7 Oz

Additional Product Features

Lc Classification Number
Tx719.P479 2001
Table of Content
Preface.Acknowledgments.Read This First.Assorted Vegetable Salads / Crudit's.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 P't? / Terrine de Campagne.Ham and Parsley Terrine / Jambon Persill?'.Poached Eggs with Red Wine Sauce / Oeufs en Meurette.Omelets / Omelettes.Cheese Souffl? / Souffl? au Fromage.Cheese Fondue / Fondue de Fromage.Traditional Bacon and Cheese Quiche / Quiche Lorraine.NiÇoise Onion, Olive, and Anchovy Tart / Pissaladi're.Cold Leek and Potato Soup / Vichyssoise.French Onion Soup / Soupe ? l'Oignon.Oxtail Soup / Potage de Queue de Boeuf.Chicken Consomm? with Shredded Cr'pes / Consomm? C'lestine.French Country Vegetable Soup with Basil and Garlic Paste / Soupe au Pistou.Mediterranean Fish Soup / Bouillabaisse.Oysters / Hu'tres.Steamed Mussels with White Wine, Shallots, and Parsley / Moules ? la Marini're.Sea Scallops Poached in Vegetable Broth / Coquilles Saint-Jacques ? la Nage.Sole with Hot Butter and Lemon / Sole Meuni're.Sole Braied with Shallots and White Wine / Sole Bercy.Mediterranean Sea Bass Grilled with Fennel / Loup de Mer Grill? au Fenouil.Lobster with Tomato and Cognac Sauce / Homard ? l'Am'ricaine.Roast Chicken / Poulet R?'ti.Rooster in Red Wine Sauce / Coq au Vin.Duck Á L'Orange / Caneton ? 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 ? la Mode.Beef Stew with Pearl Onions, Mushrooms, and Bacon / Boeuf ? la Bourguignonne.Farmhouse-style Poached Beef with Vegetables / Pot-au-feu.Baked Bean and Duck Casserole / Cassoulet.Steak with Red Wine Sauce / Entrec?'te ? la Bordelaise.Pork Noisettes with Prunes / Noisettes de Porc aux Pruneaux.Roast Rack of Lamb with Parsley and Garlic Crust / Carr? d'Agneau PersillÉ).Sauerkraut with Sausages, Bacon, and Pork Shoulders / Choucroute Garnie ? l'Alsacienne.Veal Kidneys with Mushrooms, Mustard, and Port / Rognons de Veau aux Champignons, ? la Moutarde et au Porto.Glazed Sliced Carrots / Carottes ? la Vichy.Baked Creamed Potato Gratin / Gratin Dauphinois.Proven'al 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 Cr'pes with Orange Butter Sauce / Cr'pes Suzette.Floating Islands / Iles Flottantes.Strawberry Preserves Confiture de Fraises.Cookies and Candies / Petits-Fours Secs.Sources.Index.
Copyright Date
2002
Target Audience
Trade
Lccn
2001-046972
Dewey Decimal
641.5945
Dewey Edition
21
Illustrated
Yes

Item description from the seller

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  • by jo1040hgtv
    08 Mar, 2011

    Glorious French Book

    This book is truly a full exploration of the art of French cuisine. It could do with more photographs, but it is very encompassing with so much very helpful information. It will indeed enhance my cookbook library.

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