Glorious French Food: A Fresh Approach to the Classics

图书标准信息

• 作者 James Peterson 著
• 出版社 John Wiley & Sons
• 出版时间 2002-08
• 版次 1
• ISBN 9780471442769
• 定价 320.40元
• 装帧 精装
• 开本 其他
• 纸张 其他
• 页数 742页
• 正文语种 英语

【内容简介】

FromtheJamesBeardaward--winningauthorofSauces-anewclassiconFrenchcuisinefortoday'scookHisaward-winningbookshavewonthepraiseofTheNewYorkTimesandGourmetmagazineaswellassuchculinaryluminariesaschefsDanielBoulud,JeremiahTower,andAliceWaters.NowJamesPetersonbringshistremendousstoresofculinaryknowledge,energy,andimaginationtothisfreshandinspiringlookattheclassicdishesofFrenchcuisine.Witharefreshing,broadmindedapproachthatembracesdifferentFrenchcookingstyles-fromfinediningtobistro-stylecooking,fromheartyregionalfaretonouvellecuisine-Petersonusesfifty"foundation"Frenchdishesasthespringboardtopreparingavarietyofrelateddishes.Inhisinventivehands,theclassicMoulesàlamarinièreinspiresthedelightfulMiniatureServingsofMusselswithSeaUrchinSauceandMusselSoupwithGarlicPureeandSaffron,whilethetimelessDuckàl'orangegivesrisetothesubtleSaladofSautéedorGrilledDuckBreastsandSautéedDuckBreastswithClassicOrangeSauce.Throughtheserecipes,PetersonrevealstheunderlyingprinciplesandconnectionsinFrenchcookingthatliberatereaderstodeviseandpreparenewdishesontheirown.Withhundredsrecipesanddazzlingcolorphotographythroughout,GloriousFrenchFoodgiveseveryonewhoenjoyscookingaccesstoessentialFrenchcookingtraditionsandtechniquesandhelpsthemgivefreereigntotheintuitionandspontaneitythatlieintheheart-andstomach-ofeverygoodcook.ItwilltakeitsplaceontheshelfrightnexttoJuliaChild'sMasteringtheArtofFrenchCooking.

【作者简介】

JamesPetersonhastaughtprofessionalandhomecooksatTheFrenchCulinaryInstituteandPeterKump'sNewYorkCookingSchool(nowcalledTheInstituteofCulinaryEducation).AFrench-trainedchefandformerownerofahighlyacclaimedFrenchrestaurantinNewYork,heisalsotheaward-winningauthorof:SAUCES(Winner,1992JamesBeardFoundation);SPLENDIDSOUPS(Nominee,1994JamesBeardFoundation);FISHANDSHELLFISH(Winner,1997InternationalAssociationofCulinaryProfessionals);VEGETABLES(Winner,1999JamesBeardFoundation);ESSENTIALSOFCOOKING(Nominee,2000InternationalAssociationofCulinaryProfessionalsandNominee,2000JamesBeardFoundation);SIMPLYSALMON;SWEETWINE.