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Books : Glorious French Food: A Fresh Approach to the Classics |
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Books : Glorious French Food: A Fresh Approach to the Classics |
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by: James Peterson
Dewey Decimal Number: 641.5945 EAN: 9780471442769 ISBN: 0471442763 Label: John Wiley & Sons Manufacturer: John Wiley & Sons Number Of Items: 1 Number Of Pages: 742 Publication Date: August 30, 2002 Publisher: John Wiley & Sons Sales Rank: 496727 Studio: John Wiley & Sons Editorial Review: Related Items:
Average Rating:
 Rating:  - Tasty and easy French recipesThe duck salad was divine, in fact all the recipes we've tried, have been divine. With the tightening economy, it pays to eat well at home. Glorious French Food: A Fresh Approach to the Classics updates French recipes while maintaining high taste value. Cooks can now eat well at home instead of paying high prices at French restaurants. Gourmet cooking is simplified but tasty when using recipes from Peterson's cookbook. I've never owned a cookbook from this author, but after trying his French recipes I will be buying more of his cookbooks in the future. Rating:  - An excellent reference damaged by ...I agree with previous reviewers on what this excellent book is and isn't (Not really for beginners, there is an implied expertise level of the reader, lots of research in writing the book, etc.) However, after using the book for 5 months now, I have a constructive complaint for the editors, who apparently lack the practical knowledge of using a cookbook. What rationale drove them to use such small and hard to read fonts? What drove them to actually use a pale blue ink for some text? (E.g., try reading the ingredient list on page 272 - miniscule font, in that pale blue ink.) Unless your kitchen is very brightly lit, and you have the eyes of an eagle, you will have great difficulty in reading the text. The entire book has a great deal of unused 'white space' that could have been better used by using a larger, darker contrasting font. If there is a second edition, I hope it is more legible (ditch the pale blue ink.) Rating: - An Amazing Value by One of the BestThis is a wonderful companion to Julia Child, Paula Wolfert and Richard Olney. It is contemporary without being trendy. His recipes are fairly practical--not larded with recipes for truffles and caviar--and yet are unabbreviated and uncompromising. It will appeal primarily to advanced amateurs and consistently sells for under ten dollars--an amazing value for such a comprehensive and well-crafted work. Rating: - If you can only own one French cookbook, this may be itFrench cuisine, despite predictions of its demise by food writers admist inroads of other Western cuisines including Italian and Spanish cuisines, is still going strong. Many people will, have heard classic/haute cuisine, nouvelle cuisine, bourgeois/bistro cuisine, and regional cuisine that form the four important strands of French cuisine, and this book has touched on all four of these cuisines. One important difference between this book and others is it uses 50 dishes as the starting point and teach 4 to 10 more dishes that share either the principal ingredients or are related by techniques. It is, as Peterson himself mentions in the preface, aiming to teach you to how to cook on your own and understanding cooking is not just a mechanical follow-one-recipe process: it is a little like how you learned mathematics in electrical engineering and apply the central methodology into diverse areas like power load flow analysis, calculating a circuit's small signal behaviours, using signal processing in protection relays. Bear in mind that this book is geared towards big city or middle-sized suburban-area American homes. Duck a l'orange, for instance, is in the American adaptation version. This makes the book a little tricky to be used if you live in Auckland, Sydney, or in London, where the ingredients available will likely be different from what's available in US. For those armchair chefs who want to buy a book that tells how French food is actually prepared in France itself, another book, such as the Konemann publications, will likely be more useful. By all means this book is not meant to be an exhaustive coverage of France's cookery. , but most books on French cooking tend to cover very small specialized subject areas (Provence's bistros) or are just a thin compendium of recipes (eg 100 recipe in a 200 page cookbook showcased as "Cuisine of France"). If you are interested to build a library of French cookbooks, I recommend the more exhaustive publications of Jacques Pepin, Alain Ducasse's Grand Livre de Cuisine (currently with 2 titles in English, but there are a few more published in the original French), and the ever reliable Larousse Gastronomique, in addition to this book. Otherwise for a tight bookshelf, this book on its own may be what you want for French cooking.
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