By James Peterson
From the James Beard award-winning writer of Sauces - a vintage on French food for today's cook
His award-winning books have received the compliment of The long island Times and Gourmet journal in addition to such culinary luminaries as cooks Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his large shops of culinary wisdom, power, and mind's eye to this clean and encouraging examine the vintage dishes of French food. With a clean, broadminded procedure that embraces diversified French cooking styles-from nice eating to bistro-style cooking, from hearty local fare to nouvelle cuisine-Peterson makes use of fifty "foundation" French dishes because the springboard to getting ready a number of similar dishes. In his creative fingers, the vintage Moules à los angeles marinière evokes the pleasant Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, whereas the undying Duck à l'orange offers upward thrust to the sophisticated Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with vintage Orange Sauce. via those recipes, Peterson finds the underlying ideas and connections in French cooking that unencumber readers to plot and get ready new dishes on their lonesome. With hundreds of thousands recipes and striking colour images all through, Glorious French Food provides every body who enjoys cooking entry to crucial French cooking traditions and strategies and is helping them supply loose reign to the instinct and spontaneity that lie within the heart-and stomach-of each reliable cook dinner.
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Additional info for Glorious French Food: A Fresh Approach to the Classics
Repeat the process several times and you’ll end up with a delicious concentrated broth that’s a lot better than if you had simply reduced the broth without letting it caramelize. Admittedly, the broth won’t taste as good as a real jus, but you get the idea. Variations on this broth technique have been used in kitchens for centuries. Nowadays, when meats are braised or when meat is used to prepare broth, the meat is often browned, usually with aromatic vegetables such as onions and carrots, and then moistened with water or broth.
Tilt the pan and look at the bottom, where some of the milk solids will cling. When the milk solids coagulate, ﬁrst into white specks, and then into lightly brown ones, remove the butter from the heat and set the bottom of the saucepan in a bowl of cold water for a few seconds to stop the cooking. Pour the butter into another container, leaving the golden-brown milk solids clinging to the saucepan. Or if you really want to be fastidious, strain the butter through a ﬁne-mesh strainer, a triple layer of cheesecloth, or a coffee ﬁlter.
Demi-Glace Gold, which is claimed to be ten times as concentrated as demi-glace, is very much like glace de viande and can be used in its place in recipes or when improvising brown sauces (see below). More Than Gourmet also markets a glace de viande, very close to one you would make yourself, as well as a duck glaze, glace de canard. In addition to their use in sauces, when thinned these concentrates provide an excellent broth, the concentration of which is easy to control by adding more or less water.