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

Search this book for Recipes »
    • Categories: Salads; Appetizers / starters; Side dish; French; Vegetarian
    • Ingredients: celeriac; parsley; mayonnaise
    show
    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; canola oil; store-cupboard ingredients
    show
    • Categories: Salads; Appetizers / starters; Side dish; French; Vegan; Vegetarian
    • Ingredients: carrots; parsley; white pepper; store-cupboard ingredients
    show
    • Categories: Salads; Appetizers / starters; Side dish; French; Vegan; Vegetarian
    • Ingredients: red cabbage; sherry vinegar; walnut oil; pistachio nuts
    show
    • Categories: Salads; Appetizers / starters; Side dish; French; Vegetarian
    • Ingredients: cucumbers; mint; crème fraîche
    show
    • Categories: Sauces, general; French
    • Ingredients: heavy cream; buttermilk
    show
    • Categories: Salads; Appetizers / starters; Side dish; French; Vegan; Vegetarian
    • Ingredients: mushrooms; tarragon; sherry vinegar; olive oil
    show
    • Categories: Salads; Side dish; Appetizers / starters; French; Vegan; Vegetarian
    • Ingredients: baby artichokes; sherry vinegar; walnut oil; walnuts; lemons
    show
    • Categories: Salads; Appetizers / starters; Side dish; French; Italian; Vegan; Vegetarian
    • Ingredients: fennel; olive oil; store-cupboard ingredients
    show
    • Categories: Salads; Appetizers / starters; Side dish; French; Vegan; Vegetarian
    • Ingredients: tomatoes; sherry vinegar
    show
    • Categories: Salads; Appetizers / starters; Side dish; French; Vegan; Vegetarian
    • Ingredients: dry white wine; shallots; parsley; red potatoes
    show
    • Categories: Salads; Appetizers / starters; Side dish; French; Vegan; Vegetarian
    • Ingredients: salad greens; store-cupboard ingredients
    show
    • Categories: Salads; Appetizers / starters; Main course; French
    • Ingredients: frisée; bacon; sherry vinegar; country bread
    show
    • Categories: Salads; Appetizers / starters; Lunch; French
    • Ingredients: tomatoes; canned anchovies; Niçoise olives; greens of your choice; waxy potatoes; string beans; canned tuna in olive oil
    show
    • Categories: Salads; Appetizers / starters; Main course; French
    • Ingredients: greens of your choice; edible flowers; squab; shallots; thyme; chicken broth
    show
    • Categories: Salads; Appetizers / starters; Side dish; French; Vegetarian
    • Ingredients: walnuts; apples; celeriac; mayonnaise
    show
    • Categories: Salads; Appetizers / starters; American; French; Vegetarian
    • Ingredients: tomatoes; potatoes; celery; vinaigrette; hard-boiled eggs
    show
    • Categories: Salads; Side dish; French; Vegan; Vegetarian
    • Ingredients: tomatoes; red peppers; rice; parsley; vinaigrette
    show
    • Categories: Salads; Side dish; French; Vegan; Vegetarian
    • Ingredients: beetroots; potatoes; endive; truffles; vinaigrette
    show
    • Categories: Salads; Appetizers / starters; French
    • Ingredients: tomatoes; peas; Worcestershire sauce; mayonnaise; string beans; hard-boiled eggs
    show
    • Categories: Salads; Side dish; French; Vegan; Vegetarian
    • Ingredients: carrots; asparagus; mushrooms; vinaigrette
    show
    • Categories: Salads; Appetizers / starters; French
    • Ingredients: celery; chicken breasts; artichokes; macaroni pasta; tomatoes; mayonnaise; hard-boiled eggs
    show
    • Categories: Salads; Appetizers / starters; French
    • Ingredients: celery; celeriac; endive; ham; apples; parsley; chervil; tarragon; potatoes; beetroots
    show
    • Categories: Salads; Side dish; French; Vegetarian
    • Ingredients: tomatoes; asparagus; bananas; rice; celery; sour cream
    show
    • Categories: Salads; Side dish; French; Vegan; Vegetarian
    • Ingredients: celeriac; truffles; artichokes; apples; potatoes; asparagus; vinaigrette
    show

Notes about this book

  • Eat Your Books

    2003 James Beard Award Winner

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0471442763
  • ISBN 13 9780471442769
  • Linked ISBNs
  • Published Sep 23 2002
  • Format Hardcover
  • Page Count 742
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

2003 James Beard Award Winner! Mediterranean Category!


His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine.


With a refreshing, broadminded approach that embraces different French cooking styles--from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine--Peterson uses fifty foundation French dishes as the springboard to preparing a variety of related dishes.


In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own.


With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart--and stomach--of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.



Other cookbooks by this author