In Glorious French Food, Peterson explores the essential ingredients, techniques, and recipes of French cooking to uncover the underlying principles and connections that have helped define its unique culinary traditions.

Filled with exciting recipes and ideas, Glorious French Food is as delicious to read as it is to cook from, making it an irresistable resource for everyone who enjoys French cooking at its glorious best.

Contents:

1. Assorted Vegetable Salads (Les Cruditis)
2. Green Salads (Les Slades Vertes)
3. Composed Salads (Salade Composees)
4. Assorted Cooked Vegetables, Hard-Boiled Eggs, and Salt Cod with garlic Mayonnaise (Grand Aioli)
5. Country-Style Pork Pate (Terrine de Campagne)
6. Ham and Parsley Terrine (Jambon Persilli)
7. Poached Eggs with Red Wine Sauce (Les Oeufs en Meurette)
8. Omelets (Les Omelettes)
9. Cheese Souffle (Souffli au Fromage)
10. Cheese Fondue (Fondue de Fromage)
11. Traditional Bacon and Cheese Quiche (Quiche Lorraine)
12. Nicoise style Onion, Olive, and Anchovy Tart (Pissaladiere)
13. Cold Leek and Potato Soup (Vichyssoise)
14. French Onion Soup (Soupe a` l'Onion)
15. Oxtail Soup (Potage de Queue de Boeuf)
16. Chicken Consomme with Shredded Crepes (Consommi Cilestine)
17. French Country Vegetable Soup with Basil and Garlic Paste (Soupe au Pistou)
18. Mediterranean Fish Soup (Bouillabaisse)
19. Oysters (Les Huitres)
20. Steamed Mussels with White Wine, Shallots, and Parsley (Moules a` la Mariniere)
21. Sea Scallops Poached in Vegetable Broth (Coquilles St Jacques a` la Nage)
22. Sole with Hot Butter and Lemon (Sole Meuniere)
23. Sole Braied with Shallots and White Wine (Sole Bercy)
24. Mediterranean Sea Bass Grilled with Fennel (Loup de Mer Grille au Fenouil)
25. Lobster with Tomato and Cognac Sauce (Homard a` l'Amiricaine)
26. Roast Chicken (Poulet Roti)
27. Rooster in Red Wine Sauce (Coq au Vin)
28. Duck a` l'Orange (Caneton a` l'Orange)
29. Fricassee of Young Rabbit with Pearl Onions, Bacon, and Mushrooms (Lapereau en Gibelotte)
30. Veal Stew with Cream and Mushrooms (Blanquette de Veau)
31. French-style Pot Roast (Bouef a` la Mode)
32. Beef Stew with Pearl Onions, Mushrooms, and Bacon (Boeuf a` la Bourguignonne)
33. Farmhouse-style Poached Beef with Vegetables (Pot-au-Feu)
34. Baked Bean and Duck Casserole (Cassoulet)
35. Steak with Red Wine Sauce (Entrecote a` la Bordelaise)
36. Pork Tenderloin with Prunes (Noisettes de Porc aux Pruneaux).
37. Roast Rack of Lamb with Parsley and Garlic Crust (Carre d'Agneau Persille)
38. Sauerkraut with Assorted Sausages, Bacon, and Pork Shoulder (Choucroute Garnie a` l'Alsacienne)
39. Veal Kidneys with Mushrooms, Mustard, and Port (Rognons de Veau aux Champignons, a` la Moutarde et au Porto)
40. Glazed Sliced Carrots (Carottes a` la Vichy)
41. Baked Creamed Potato Gratin (Gratin Dauphinois)
42. Provencal Vegetable Stew (Ratatouille)
43. Baked Whole Truffles (Truffes sous la Cendre)
44. Apple Tart (Tart aux Pommes)
45. Chocolate Mousse (Mousse au Chocolat)
46. Caramel Glazed Cream Custard (Creme Brulee)
47. Hot Crepes with Orange Butter Sauce (Crepes Suzette)
48. Floating Islands (Iles Flottantes)
49. Strawberry Preserves (Confiture de Fraises)
50. Cookies and Candies (Petits-Fours Secs)

Index

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