Description - Glorious French Food by James K. Peterson
French cooking can be defined by: 1) "la cuisine classique", a style that was developed in the courts of royalty and in the homes of the nobility until the French revolution, and one which can be found today in fine French restaurants; 2) "la cuisine bourgeoise" (a style developed in well-run households), and one which can be found today in good bistros; 3) "la cuisine du terroir" (developed in regions throughout France, using local products); and 4) "nouvelle cuisine" (a cook's modern interpretation of a classic technique or dish). The author draws on his experience as a chef and as a teacher in an approachable new look at French cuisine in 50 chapters, "each one about a dish designed to lead the reader into a series of cooking lessons that use the dish as a point of reference ...and offer people a metaphorical hand in the kitchen."
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(277mm x 215mm x 53mm)
John Wiley & Sons Inc
Publisher: Houghton Mifflin Harcourt Publishing Company
Country of Publication:
Book Reviews - Glorious French Food by James K. Peterson
Author Biography - James K. 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.