GLORIOUS FRENCH FOOD: A Fresh Approach To The Classics

large dark blue hardbound 4to ~ 4º (quarto). large & heavy ("coffee table" book), international or priority shipping will cost extra. dustwrapper in protective plastic book jacket cover. fine cond. binding square & tight. covers clean. edges clean. contents free of markings. dustwrapper in fine cond. not worn or torn or price clipped (no price listed). nice clean copy. no library markings or store stamps, no stickers or bookplates, no names, no inking , no underlining, no remainder markings etc ~. first edition. first printing ( # 1 in # line) possible book club edition. tutone frontis. illustration. decorative title pg. tutone map of france. 2 color ink used thoughout (blue & black)xxv+742p. illustrated chapter headings. sources .index. cookbooks. gastronomy. cucina. cocina. culina. ethnic cuisine. international cuisine. french cuisine. continental cuisine. ~ JAMES PETERSON'S BOOKS have won enthusiastic acclaim, from the pages of the New York Times to the accolades of leading chefs such as Daniel Boulud, Jeremiah Tower, and Alice Waters. Now this James Beard Award~winning author and teacher shares his passion for the flavors of France with a completely original and inspiring new approach to the classic dishes of French cuisine. In Glorious French Food, Peterson explores the essential ingredients, techniques, and recipes of French cooking to uncover the underlying principles and connections that have helped define its unique culinary traditions. Through this broadened perspective, he shows cooks how to move beyond recipes and bring the spirit and techniques of French cuisine to their own special dishes. Comprehensive in scope and scale, Glorious French Food can help everyone acquire a deeper understanding of French food~and become a better cook in the process. Peterson begins with classic French recipes that embrace the full range of French cooking styles, from cuisine classique to bistro cooking to nouvelle cuisine. He "gets inside" each basic recipe to reveal the essence of the dish through its history, evolution, ingredients, and preparation techniques. Then he shows how to use this knowledge to create delicious new dishes that are faithful to the spirit of the original recipe, but also distinctive and fresh. In Peterson's hands, timeless Duck a l'Orange gives rise to the subtle Salad of Sauteed or Grilled Duck Breasts and Sauteed Duck Breasts with Classic Orange Sauce, while traditional Cheese Souffle blossoms into stunning Individual Goat Cheese Souffles and Twice Baked Mushroom Souffles with Morel Sauce. He also charms sweet tooths with such delightful desserts as Ginger Pots~de~Creme and Orange~Flavored Creme Caramel, both derived from classic Creme Brulee. Infused with Peterson's characteristic wit, warmth, and easy conversational style, Glorious French Food is as delicious to read as it is to cook from. Filled with exciting recipes and ideas, it is an irresistible resource for everyone who enjoys French cooking at its glorious best. James 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.…