Glorious French Food: A Fresh Approach to the Classics by James Peterson
By James Peterson
From the James Beard award-winning writer of Sauces - a vintage on French food for today's cook
His award-winning books have received the compliment of The big apple Times and Gourmet journal in addition to such culinary luminaries as cooks Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his great shops of culinary wisdom, strength, and mind's eye to this clean and encouraging examine the vintage dishes of French food. With a fresh, broadminded strategy that embraces various French cooking styles-from high-quality eating to bistro-style cooking, from hearty neighborhood fare to nouvelle cuisine-Peterson makes use of fifty "foundation" French dishes because the springboard to getting ready a number of comparable dishes. In his artistic palms, the vintage Moules à los angeles marinière evokes the pleasant Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, whereas the undying Duck à l'orange provides upward thrust to the delicate Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with vintage Orange Sauce. via those recipes, Peterson finds the underlying ideas and connections in French cooking that unencumber readers to plan and get ready new dishes on their lonesome. With hundreds of thousands recipes and astounding colour images all through, Glorious French Food supplies every person who enjoys cooking entry to crucial French cooking traditions and methods and is helping them provide unfastened reign to the instinct and spontaneity that lie within the heart-and stomach-of each solid cook dinner.
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Extra info for Glorious French Food: A Fresh Approach to the Classics
This is because classic French cooking—the cooking that evolved in the French court and later in ﬁne restaurants—has been based on butter since the seventeenth century. ) Butter is used in French cooking in many ways: for sautéing all manner of foods; for thickening sauces (see beurre blanc, page 281, and monter au beurre, page 20); for giving them a silky texture and unifying ﬂavors; for pouring over cooked ﬁsh or poultry (see the recipe for sole meunière, page 294); as a sauce unto itself; and for baking into pastries.
T W O - P R O N G E D F O R K S : Most people use tongs or a spatula to turn foods over on the grill or in a sauté pan. In restaurants, cooks are more likely to use a fork with two long, thin tines to quickly turn steaks, chops, or poultry, but a two-pronged fork is most valuable to help you loosen ﬁsh, especially whole ﬁsh, that sticks to the grill. When lifting ﬁsh off the grill to turn it over or serve it, slide the two-pronged fork between the grill bars under the ﬁsh. Gently lift up under the ﬁsh, detaching it from the grill.
Commercial demi-glace or glace de viande (speciﬁcally the More Than Gourmet brand) is roughly the equivalent to homemade glace de viande. To make concentrated broth with commercial demi-glace or glace de viande, combine 4 to 6 tablespoons glace de viande or demi-glace with 8 tablespoons water. A jus is the liquid released by a roast (see Chapter 26); it is usually passed at the table as a pure natural sauce to accompany slices of meat. A jus has a full, meaty aroma and intense ﬂavor that for centuries cooks have tried to duplicate without having to make a whole roast to get a cup [250 ml] or so of jus.