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Books : Glorious French Food: A Fresh Approach to the French Classics |
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Books : Glorious French Food: A Fresh Approach to the French Classics |
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by: James Peterson
Dewey Decimal Number: 641.5945 EAN: 9780471442769 ISBN: 0471442763 Label: Wiley Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 768 Publication Date: August 30, 2002 Publisher: Wiley Sales Rank: 199757 Studio: Wiley Editorial Review: Related Items:
Average Rating:
 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. Rating: - Almost perfect for me. I am a big fan of his books after receiving copies of Sauce and Splendid Soups. He brings a fresh approach to the subject and it is written in a style more suited to my learning. I have always been slighly intimidated with the Classic side of French cooking. I hope by the end of the book I will be better aquainted, better versed and better versed. Bon Appititte. Rating: - Glorious French FoodI absolutely love this cookbook. As a culinary student, I wish they had issued this book out instead of my $150 doller culinary workbook. This book is such a wealth of information. "Glorious French Food" is big, but Peterson's writing is so interesting and entertaining that I've taken it to the beach with me many times. I've always felt dishes are tastier when one learns the history behind the creations. As for the recipes, they are excellent. I test them on my boyfriend, who by chance is French and a culinary graduate. He feels the recipes are very accurate and will sometimes admit that some of them are better then his family's dishes. I highly recommond this book, for both fun and serious cooks out there. It's a great gift to give.
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