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Glorious French Food

Glorious French Food

By James Peterson

Original Publisher
Wiley
Date of publication
2002
ISBN
0471442763

says

James Peterson gives second lives to timeless French stalwarts such as cheese soufflé (which gets treated to a twice-baked mushroom version) and crème brûlée. Petersen's astute observations about each dish’s history and evolution distinguish this comprehensive and sophisticated resource.

Features & Stories

A route through ckbk’s French cookbook collection

A route through ckbk’s French cookbook collection

Loving French food is easy. Finding exactly what kind of French food to cook, learn about and discover is a bit more complicated. This route through France’s regions, chefs and cooking styles will help you find the best of French cuisine