James Peterson's "Glorious French Food"

[hansjoakim]

I just borrowed a copy of James Peterson's "Glorious French Food" from my local library, and I'm pretty excited about the range of recipes and the bits of kitchen science sprinkled throughout the pages of the book. I believe it was first published back in 2002, and I am wondering if fellow eGullet'ers have tried any of the recipes in the book? If you've read it, what do you think of it?

There's an old thread about the book here TDG: Is Glorious French Food Glorious? that's quite interesting to read. I would very much like to read the book review by Suzanne Fass, but I haven't located it online yet. Perhaps someone can point me in the right direction?

Thanks all!

[Jon Tseng]

Good book. Very reliable. Excellent recipe for foie gras terrine.

Some of Mr Ps more recent ingredient focused books (Duck, Shrimp etc.) have been a bit disappointing. But Glorious French Food is a good choice if you want a structured and up-to-date introduction to cuisine.

J

[hansjoakim]

Hi Jon,

Thanks for your reply! You wrote interesting thoughts on the book already in the TDG thread. I've browsed and read chapters here and there the last couple of days, and I'm quite impressed as well.

Edited June 21, 2011 by hansjoakim (log)

[paulraphael]

I like this book a lot for history, technique, general information, structure, etc...

But beware of the details of some recipes. Pay special attention to things like cooking times and temperatures. Some are just way off (I suspect editing issues). The book offers a curious opportunity to become an expert on certain French dishes and then incinerate them.

Edited June 22, 2011 by paulraphael (log)