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Title: Glorious French Food: A Fresh Approach to the French Classics by James Peterson ISBN: 0-471-44276-3 Publisher: Wiley Pub. Date: 30 August, 2002 Format: Hardcover Volumes: 1 List Price(USD): $45.00 |
Average Customer Rating: 4 (5 reviews)
Rating: 5
Summary: A French launching pad
Comment: 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.
Rating: 2
Summary: FRENCH = PRETENTIOUS
Comment: 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
Rating: 3
Summary: Not for beginners !!!!!!!
Comment: 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).
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Title: Sauces : Classical and Contemporary Sauce Making by James Peterson ISBN: 0471292753 Publisher: John Wiley & Sons Pub. Date: 13 January, 1998 List Price(USD): $44.95 |
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Title: Vegetables by James Peterson ISBN: 0688146589 Publisher: Morrow Cookbooks Pub. Date: 08 July, 1998 List Price(USD): $35.00 |
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Title: Essentials of Cooking by James Peterson ISBN: 1579651208 Publisher: Artisan Publishers Pub. Date: 01 January, 2000 List Price(USD): $40.00 |
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Title: Fish & Shellfish by James Peterson ISBN: 0688127371 Publisher: Morrow Cookbooks Pub. Date: 01 April, 1996 List Price(USD): $40.00 |
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Title: Splendid Soups : Recipes and Master Techniques for Making the World's Best Soups by James Peterson ISBN: 0471391360 Publisher: Wiley Pub. Date: 22 September, 2000 List Price(USD): $45.00 |
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