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Preface

Appears in
Glorious French Food

By James Peterson

Published 2002

  • About

Friends and colleagues seem perplexed when I tell them I’ve written a book about French cooking. They’re gentle and discreet, and instead of just coming out with, “Why yet another book about French food?” they ask how my book differs from other books about French cooking and why I would put so much energy into such a thing.
The more chauvinistic among them imply that I’m wasting my time, since cooking in America is now better and more inventive than cooking in France and French cuisine is too rich, complicated, expensive, and pretentious. These are the same people who tell me that California wines are the best in the world and who react to any contrary statement with annoyance.

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