Glorious French Food A Fresh Approach to the Classics

ISBN-10: 0471442763

ISBN-13: 9780471442769

Edition: 2002

Authors: James Peterson
List price: $45.00
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Description: French cooking is defined by la cuisine classique, (from royal and noble homes; la cuisine bourgeoise (from well-run households); la cuisine du terroir (developed in the regions); and nouvelle cuisine (a cook's modern interpretation). This title includes recipes from all styles.

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Book details

List price: $45.00
Copyright year: 2002
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 9/9/2002
Binding: Hardcover
Pages: 768
Size: 8.50" wide x 11.50" long x 2.25" tall
Weight: 5.434
Language: English

Preface
Acknowledgments
Read This First
Assorted Vegetable Salads / Crudit's.Green Salads / Slades Vertes
Composed Salads / Salade Composeeacute;s.Assorted Cooked Vegetables, Hard-Boiled Eggs, and Salt Cod with Garlic Mayonnaise / Grand Aioli
Country-Style Pork P??t?? / Terrine de Campagne
Ham and Parsley Terrine / Jambon Persill??.Poached Eggs with Red Wine Sauce / Oeufs en Meurette
Omelets / Omelettes
Cheese Souffl?? / Souffl?? au Fromage
Cheese Fondue / Fondue de Fromage
Traditional Bacon and Cheese Quiche / Quiche Lorraine
Niccedil;oise Onion, Olive, and Anchovy Tart / Pissaladi??re
Cold Leek and Potato Soup / Vichyssoise
French Onion Soup / Soupe ?
l'Oignon
Oxtail Soup / Potage de Queue de Boeuf
Chicken Consomm?? with Shredded Cr??pes / Consomm?? C??lestine
French Country Vegetable Soup with Basil and Garlic Paste / Soupe au Pistou
Mediterranean Fish Soup / Bouillabaisse
Oysters / Hu??tres
Steamed Mussels with White Wine, Shallots, and Parsley / Moules ?
La Marini??re.Sea Scallops Poached in Vegetable Broth / Coquilles Saint-Jacques ?
La Nage
Sole with Hot Butter and Lemon / Sole Meuni??re.Sole Braied with Shallots and White Wine / Sole Bercy
Mediterranean Sea Bass Grilled with Fennel / Loup de Mer Grill?? au Fenouil
Lobster with Tomato and Cognac Sauce / Homard ?
L'Am??ricaine
Roast Chicken / Poulet R?'ti.Rooster in Red Wine Sauce / Coq au Vin
Duck Aacute
L'Orange / Caneton ?
L'Orange
Fricassee of Young Rabbit with Pearl Onions, Bacon, and Mushrooms / Lapereau en Gibelotte
Veal Stew with Cream and Mushrooms / Blanquette de Veau
French-Style Pot Roast / Boeuf ?
La Mode
Beef Stew with Pearl Onions, Mushrooms, and Bacon / Boeuf ?
La Bourguignonne
Farmhouse-style Poached Beef with Vegetables / Pot-au-feu
Baked Bean and Duck Casserole / Cassoulet
Steak with Red Wine Sauce / Entrec?'te ?
La Bordelaise
Pork Noisettes with Prunes / Noisettes de Porc aux Pruneaux
Roast Rack of Lamb with Parsley and Garlic Crust / Carr?? d'Agneau Persilleacute;)
Sauerkraut with Sausages, Bacon, and Pork Shoulders / Choucroute Garnie ?
L'Alsacienne
Veal Kidneys with Mushrooms, Mustard, and Port / Rognons de Veau aux Champignons, ?
La Moutarde et au Porto
Glazed Sliced Carrots / Carottes ?
La Vichy
Baked Creamed Potato Gratin / Gratin Dauphinois
Proven??al Vegetable Stew / Ratatouille
Baked Whole Truffles / Les Truffes sous la Cendre
Apple Tart / Tarte aux Pommes
Chocolate Mousse / Mousse au Chocolat
Caramel-Glazed Cream Custard / Cregrave;me Brucirc;leacute;e)
Hot Cr??pes with Orange Butter Sauce / Cr??pes Suzette
Floating Islands / Iles Flottantes
Strawberry Preserves Confiture de Fraises
Cookies and Candies / Petits-Fours Secs
Sources
Index
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