Glorious French Food: A Fresh Approach to the Classics

By James Peterson
Publisher: John Wiley & Sons
Number Of Pages: 742
Publication Date: 2002-08-30
ISBN-10 / ASIN: 0471442763
File Size : 5.61 MB
File type : Rar PDF

Description:
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook
His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine.

With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking,

from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce.
Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.

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Organic Foods (Hot Topics)

By Debra A. Miller
Publisher: Lucent Books
Number Of Pages: 111
Publication Date: 2007-12-14
ISBN-10 /: 1590189949
File Size : 5.3 MB File type : RAR'd PDF

Once confined to health food stores and favored mostly byhippies or health fanatics, organic food in recent years hasexperienced rapid growth. Although the organic market stillrepresents only about 2.5 percent of the total retail food salesin the United States, the organic market has grown at the rateof about 15 to 20 percent each year into a $15 billion industry.

This expanding interest in organics is not limited to the UnitedStates; organic food is also booming in European countriessuch as Germany, Britain, Italy, and France, and gainingacceptance around the world. In addition, some developingcountries such as China, Brazil, and Uruguay have become importantproducers of organic crops. Many experts see no limitsto the expansion of the organic industry.

The growing popularity of organic foods has been driven largelyby increasing consumer interest in diets that promote health,prevent disease, and protect the environment. Supporters sayorganic foods are healthier and better for the environmentbecause they are not grown with chemical fertilizers or pesticidesor other ingredients believed to be toxins. Indeed, as foodmarketing consultant Laurie Demeritt points out, “The word‘organic’ has become synonymous with ‘health’ and ‘healthierlifestyle." In fact, consumer demand for organic productsdoubled between 2000 and 2006, and according to the FoodMarketing Institute, more than half of American consumers buyorganic food at least once a month.

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