Glorious French food2002

From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules ? la marini?re inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck ? l'orange gives rise to the subtle Salad of...