Glorious French Food: A Fresh Approach to the French Classics

Rating:
Summary: A French launching pad
Review: Glorious French Food is well written but has a somewhat different approach. Instead of huge lists of formulas to be followed, this book is more like base lessons in French cooking. All the basics and classics are included and at the end of the lesson are variations. If one is looking for the "ground rules" in order to evenutally use your own creativity then this is the book for you. If however, you want to just be told "do this, then do that", other volumes may be a better match.

Rating:
Summary: A French launching pad
Review: Glorious French Food is well written but has a somewhat different approach. Instead of huge lists of formulas to be followed, this book is more like base lessons in French cooking. All the basics and classics are included and at the end of the lesson are variations. If one is looking for the "ground rules" in order to evenutally use your own creativity then this is the book for you. If however, you want to just be told "do this, then do that", other volumes may be a better match.

Rating:
Summary: Glorious Resuscitation of Classic French Recipes
Review: Peterson is thorough and talented and creative, and cut his culinary teeth (so to speak) in France. Thus, he has a wealth of info at hand to write this book.

Wealth of material to pass on well describes this monumental effort of over 700 pages. Techniques and equipment and sources are all nicely organized and explained here, as this is a trademark of Peterson's published efforts.

What I find exceptional to other French efforts is a pronunication guide which is thorough and delightful to use. No more fastly slurring when ordering now. This provides what we need to order Fletan Aux Moules.

Where does one start to comment on this massive undertaking of reviewing this, only to say that the recipe collection is extensive and flavorful and within the reach of serious home chefs. One certainly cannot comment on trying even a small majority of these quickly, however, the few tried on magnificent! E.g. Mediterranean Fish Soup (Bouillabaisse) for which he provides a history of the dish, the contentions over its meaning, etc. Plus he adds tips to achieve as close to the real thing dish in making the rouille, spice tricks and fillet advice. The result is superior Fish Stew!

Second dish tried was Saute of Beef or Lamb En Surprise. This amply demonstrates his concern to provide necessary substitute considerations (e.g. here for morels). This quickly prepared dish is exquisite, and demonstrates the depth of flavor and concentration on the red wine beef broth which serves as defining layer here.

I cannot wait to dive into other delights here. This is truly one to invest in and turn to often. Most of us home chefs will thrive on this most welcome and well-done offering.

Rating:
Summary: This book makes it seem so easy
Review: Take it from someone who isn't that comfortable in the kitchen, James Peterson makes this "cooking thing" easy. Even I can follow the recipes. I highly recommend this book to anyone interested in cooking or recipes.

Rating:
Summary: This book makes it seem so easy
Review: Take it from someone who isn't that comfortable in the kitchen, James Peterson makes this "cooking thing" easy. Even I can follow the recipes. I highly recommend this book to anyone interested in cooking or recipes.

Rating:
Summary: FRENCH = PRETENTIOUS
Review: The "Emperor's Clothes" springs to mind when one thinks of french food. It is over priced and has one simple design , which is to separate the world according to how mcu pretentious twaddle you are prepared to put up with.

I dine out with clients at French restaurants occassionally (when they are paying, it would never be my choice if I were paying) and there is never enough food on the plate, but the bill is enormous ! I dont mind that bit because I am not paying.

I hate French food, and to have to sit down and read a book glorying in French food makes me want to shed real tears.

French Food - NON NON NON

Rating:
Summary: FRENCH = PRETENTIOUS
Review: The "Emperor's Clothes" springs to mind when one thinks of french food. It is over priced and has one simple design , which is to separate the world according to how much pretentious twaddle you are prepared to put up with.

Take a look at the UK...if French food was so good why wouldnt the British (who really are food geniuses) have more French restaurants? The answer = they know overpriced and overhyped rubbish when they see it. Hey perhaps not rubbish...but lets help the French realise that they have been left behind in the food stakes.

Any book on French food is really a history book on what we once beleived but we have now seen the light.

Long live the Tandoori restaurant.

I scoff out with clients at French restaurants occassionally (when they are paying, it would never be my choice if I were paying) and there is never enough food on the plate, but the bill is enormous ! I dont mind that bit because I am not paying.

I hate French food, and to have to sit down and read a book glorying in French food makes me want to shed real tears.

But I know it makes people feel cultured and important so good on you pal.

But for me and the majority of the real people on this planet: French Food - NON NON NON

Rating:
Summary: FRENCH = PRETENTIOUS
Review: The "Emperor's Clothes" springs to mind when one thinks of french food. It is over priced and has one simple design , which is to separate the world according to how mcu pretentious twaddle you are prepared to put up with.

I dine out with clients at French restaurants occassionally (when they are paying, it would never be my choice if I were paying) and there is never enough food on the plate, but the bill is enormous ! I dont mind that bit because I am not paying.

I hate French food, and to have to sit down and read a book glorying in French food makes me want to shed real tears.

French Food - NON NON NON

Rating:
Summary: Not for beginners !!!!!!!
Review: This is an advanced level cookbook. This was given to me as a gift and I spent a lot of time trying to master one recipe which turned out a flop despite following the intructions to the letter. While James Peterson's techniques are helpful, the recipes cannot be implemented verbatim, unless you are a professional cook who knows the special tricks and secret additional ingredients. READ THE SECTIONS ON TECHNIQUES BUT DONT TRUST THE RECIPES IF YOU ARE A BEGINNER. You will be often left wondering what secret ingredients were not included because the recipes taste flavorless (if you are a professional cook, you would understand why).