Glorious French Food (PDF)
A Fresh Approach to the Classics
(Sprache: Englisch)
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cookHis 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...
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From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cookHis 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 "e;foundation"e; 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.
Inhaltsverzeichnis zu „Glorious French Food (PDF)“
Preface. Acknowledgments. Read This First. Assorted Vegetable Salads / Crudités. 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 Pâté / Terrine de Campagne. Ham and Parsley Terrine / Jambon Persillé. Poached Eggs with Red Wine Sauce / Oeufs en Meurette. Omelets / Omelettes. Cheese Soufflé / Soufflé au Fromage. Cheese Fondue / Fondue de Fromage. Traditional Bacon and Cheese Quiche / Quiche Lorraine. Niçoise Onion, Olive, and Anchovy Tart / Pissaladière. Cold Leek and Potato Soup / Vichyssoise. French Onion Soup / Soupe à l'Oignon. Oxtail Soup / Potage de Queue de Boeuf. Chicken Consommé with Shredded Crèpes / Consommé Célestine. French Country Vegetable Soup with Basil and Garlic Paste / Soupe au Pistou. Mediterranean Fish Soup / Bouillabaisse. Oysters / Huîtres. Steamed Mussels with White Wine, Shallots, and Parsley / Moules à la Marinière. Sea Scallops Poached in Vegetable Broth / Coquilles Saint-Jacques à la Nage. Sole with Hot Butter and Lemon / Sole Meunière. Sole Braied with Shallots and White Wine / Sole Bercy. Mediterranean Sea Bass Grilled with Fennel / Loup de Mer Grillé au Fenouil. Lobster with Tomato and Cognac Sauce / Homard à l'Américaine. Roast Chicken / Poulet Rôti. Rooster in Red Wine Sauce / Coq au Vin Duck Á L'Orange / Caneton à 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 à la Mode. Beef Stew with Pearl Onions, Mushrooms, and Bacon / Boeuf à la Bourguignonne. Farmhouse-style Poached Beef with Vegetables / Pot-au-feu. Baked Bean and Duck Casserole / Cassoulet. Steak with Red Wine Sauce / Entrecôte à la Bordelaise. Pork Noisettes with Prunes / Noisettes de Porc aux Pruneaux. Roast Rack of Lamb with Parsley and Garlic Crust / Carré d'Agneau Persillé). Sauerkraut with Sausages,
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Bacon, and Pork Shoulders / Choucroute Garnie à l'Alsacienne. Veal Kidneys with Mushrooms, Mustard, and Port / Rognons de Veau aux Champignons, à la Moutarde et au Porto. Glazed Sliced Carrots / Carottes à la Vichy. Baked Creamed Potato Gratin / Gratin Dauphinois. Provençal 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 Crêpes with Orange Butter Sauce / Crêpes Suzette. Floating Islands / Iles Flottantes. Strawberry Preserves / Confiture de Fraises. Cookies and Candies / Petits-Fours Secs. Sources. Index.
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Autoren-Porträt von James Peterson
James Peterson has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). A French-trained chef and former owner of a highly acclaimed French restaurant in New York, he is also the award-winning author of: SAUCES (Winner, 1992 James Beard Foundation); SPLENDID SOUPS (Nominee, 1994 James Beard Foundation); FISH AND SHELLFISH (Winner, 1997 International Association of Culinary Professionals); VEGETABLES (Winner, 1999 James Beard Foundation); ESSENTIALS OF COOKING (Nominee, 2000 International Association of Culinary Professionals and Nominee, 2000 James Beard Foundation); SIMPLY SALMON; SWEET WINE.
Bibliographische Angaben
- Autor: James Peterson
- 2002, 768 Seiten, Englisch
- ISBN-10: 047143423X
- ISBN-13: 9780471434238
- Erscheinungsdatum: 15.11.2002
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