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 delicacies for today's cook

His award-winning books have gained the compliment of The long island 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 delicacies. With a fresh, broadminded technique that embraces assorted French cooking styles-from effective eating to bistro-style cooking, from hearty nearby 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 fingers, the vintage Moules à los angeles marinière conjures up 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 sophisticated 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 release readers to plot and get ready new dishes on their lonesome. With hundreds of thousands recipes and incredible colour images all through, Glorious French Food supplies everybody who enjoys cooking entry to crucial French cooking traditions and strategies and is helping them supply loose reign to the instinct and spontaneity that lie within the heart-and stomach-of each sturdy prepare dinner.

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Extra info for Glorious French Food: A Fresh Approach to the Classics

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5-cm] oval gratin dishes for smaller servings. 5 cm] across) also work for gratins, creme brûlée, and individual servings of quiche or dessert tarts. Pot-de-créme Molds: Some kinds of these pot-shaped porcelain molds have a handle, others do not, but all have lids. They are perfect for rich custards. I’ve seen them in 2-ounce [60-ml], 3-ounce [90-ml], and 4-ounce [125-ml] sizes. Pyrex Custard Cups: These familiar glass cups with slanted sides come in 6-ounce [175-ml] and 10-ounce [300-ml] sizes and make an inexpensive if less elegant substitute for porcelain ramekins and small baking dishes.

Whatever we call them, peptides or osmazone, how do we get the most out of meats and bones? The secret is caramelization. When proteins are broken down in the presence of air, flavorful compounds are formed that are different from those extracted, for example, during the simple simmering of broth or poached foods. Try making chicken jus out of chicken broth by boiling a cup [250 ml] of the broth down in a frying pan until it completely evaporates and browns on the bottom of the pan. Just before the broth is about to burn, add another cup [250 ml] of broth.

Be sure to cut under the small morsel of meat (the oyster) embedded in the back so that you leave it attached to the thigh. Continue sliding the knife along the backbone while pulling on the thigh until the thigh comes away. Turn the chicken onto its other side and repeat with the other thigh. 4. Holding the chicken on the cutting board with the tip of the breast pointing up, make a series of rapid chops with a chef ’s knife to cut through the rib cage, almost all the way down to the cutting board.

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