[.ca] Glorious French Food: A Fresh Approach to the Classics (ISBN 0471442763)

From Amazon.com:
In Glorious French Food, James Peterson argues that once you understand a recipe's "logic and context," and the techniques required to follow it, you actually have something much more valuable than the recipe itself--you have the knowledge to create variations, make simplifications, and cook with spontaneity. Although French cuisine is often accused of being fussy and time-consuming, Peterson's clear instructions demystify many traditionally finicky recipes, and in the process, teach us how to cook anything. The hundreds of recipes presented here are a pleasure to peruse; kitchen novices can work their way through this hefty volume and come out the other end accomplished cooks. Peterson details necessary equipment, techniques, and ingredients for each recipe so that by the time you start making it, you're fearless. Some of his dishes are remarkably simple, like the beautifully fresh, ready-in-minutes Shaved Fennel Salad, or the richly aromatic French Onion Soup. Others are more complicated, but all teach a lesson: In the Roast Chicken chapter, learn to roast without a thermometer, truss without a needle, make gravy, and then succeed at Roast Chicken Stuffed Under the Skin with Spinach and Ricotta. Learn to make pasta dough, and then re-present leftover Provençal Lamb Stew (if there's any of this heavenly, melt-in-your-mouth tender, orange-scented stew left) as Meat-Filled Ravioli. Perfect for fans of French cuisine, this is also a remarkably handy reference guide for any kitchen. --Leora Y. Bloom

Glorious Resuscitation of Classic French Recipes:
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.

This book makes it seem so easy:
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.

FRENCH = PRETENTIOUS:
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

Not for beginners !!!!!!!:
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).

A French launching pad:
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.