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 like cheese soufflé, which gets treated to a twice-baked mushroom version, and crème brulee, which served as the inspiration for Peterson’s orange-flavored crème caramel. But it’s the astute observations about each dish’s history and evolution that distinguish this comprehensive and sophisticated resource.