Glorious French Food: A Fresh Approach to the Classics

770 Pages·2002·6.74 MB·English

by  James Peterson

G L O R I O U S
F R E N CH F O O D
A F R E S H A P P R O A C H
T O T H E C L A S S I C S
J A M E S P E T E R S O N
JOHN WILEY & SONS, INC.
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3753_Peterson_00fm.qxd•final 7/30/02 5:57 PM Page i
GLORIOUS FRENCH FOOD
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G L O R I O U S
F R E N CH F O O D
A F R E S H A P P R O A C H
T O T H E C L A S S I C S
J A M E S P E T E R S O N
JOHN WILEY & SONS, INC.
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Cover Photographs by Michael Donnelly and James Peterson
Fashion Styling by Lori Alpert
Design by Vertigo Design, NYC
This book is printed on acid-free paper.
Copyright © 2002 by James Peterson. All rights reserved
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or
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LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA:
ISBN: 0-471-44276-3
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
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To
GERALDINE CRESCI
FOR HER YEARS OF COMMITMENT,
HELP, FRIENDSHIP,
AND HARD WORK
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UNITED KINGDOM
GEERRMANY
BELGIUM
Lille
C H A N N E L
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Caen Seine Oise ReimCshâlons- Mese oslle
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Brest Aulne Paris Champagne Marne ASlsace Straassbbourg
Rennes Mayene Huisne Orléans YYYonne Bar-sur-Seine Bar-ssuur-Aube VVOOOSGE Colmmar
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C O N T E N T S
PREFACE
xix
Acknowledgments xxv
READ THIS FIRST
1
Ingredients 2 | Equipment 12 | Techniques 16 | Pronunciation Guide 23
1
ASSORTED VEGETABLE SALADS |
Crudités 31
Celeriac Rémoulade | Céleri-rave Rémoulade 33
Basic Mayonnaise 34
Grated Carrots | Carottes Râpées 35
Red Cabbage Salad with Pistachios | Salade de Chou Rouge aux Pistaches 37
Cold Cucumbers with Crème Fraîche | Salade de Concombres à la Crème 38
Crème Fraîche 39
Mushrooms Marinated with Olive Oil,Vinegar,and Tarragon | Champignons Marinés à l’Estragon 40
BabyArtichokes with Toasted Walnuts | Salade d’Artichauts aux Noix 40
Shaved Fennel Salad | Salade de Fenouil Cru 41
Tomato Salad | Salade de Tomates 42
Classic Parisian-Style Potato Salad | Salade de Pommes de Terre à la Parisienne 43
2
GREEN SALADS | Salades Vertes 46
Simple Green Salad | Salade Verte 52
Green Salad with Bacon | Salade aux Lardons 52
Niçoise Salad | Salade Niçoise 53
Squab and Flower Salad | Salade de Fleurs au Pigeonneau 55
3
COMPOSED SALADS | Salade Composeés 57
Apple,Celeriac,and WalnutSalad | Salade Waldorf 59
Crayfish,Asparagus,Fava Bean,Artichoke Bottoms,and Morel Salad
| Salade aux Queues D’Écrevisses,Asperges,Fèves,Fonds d’Artichauts,etMorilles 63
Cold Beefand BeetSalad | Salade de Boeufetde Betteraves 69
Chicken Salad | Salade de Poulet 70
4
ASSORTED COOKED VEGETABLES, HARD-BOILED EGGS, AND
SALT COD WITH GARLIC MAYONNAISE | Grand Aioli 72
Assorted Cooked Vegetables,Hard-Boiled Eggs,and SaltCod with Garlic Mayonnaise | Grand Aioli 74
Provençal Potato and SaltCod Spread | Brandade de Morue 76
Leeks with Vinaigrette | Poireaux en Vinaigrette 77
Mustard Vinaigrette 79
Asparagus with Maltaise Sauce | Asperges à la Sauce Maltaise 79
Anchovyand Garlic Sauce with Mixed Vegetables | Bagna Caouda 80
Olive and Caper Spread | Tapénade 83
Provençal Tapenade Salad | Salade Provençale 84
5
COUNTRY-STYLE PORK PÂTÉ | Terrine de Campagne 85
Country-Style Pork Pâté | Terrine de Campagne 87
Duck Terrine | Terrine de Canard 88
Chicken Liver Terrine or Mousse | Terrine ou Mousse de Foies de Volaille 92
HotRectangular Pâté in a Crust | Pâté Pantin 94
Duxelles 96
Foie Gras Terrine | Terrine de Foie Gras 97
Salt-cured Whole Foie Gras | Foie Gras Salé 99
Cooking Whole Foie Gras 100