--- product_id: 12905353 title: "Glorious French Food: A Fresh Approach to the Classics" brand: "james peterson" price: "€ 75.87" currency: EUR in_stock: true reviews_count: 10 url: https://www.desertcart.hr/products/12905353-glorious-french-food-a-fresh-approach-to-the-classics store_origin: HR region: Croatia --- # Glorious French Food: A Fresh Approach to the Classics **Brand:** james peterson **Price:** € 75.87 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Glorious French Food: A Fresh Approach to the Classics by james peterson - **How much does it cost?** € 75.87 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/12905353-glorious-french-food-a-fresh-approach-to-the-classics) ## Best For - james peterson enthusiasts ## Why This Product - Trusted james peterson brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Glorious French Food: A Fresh Approach to the Classics ## Images ![Glorious French Food: A Fresh Approach to the Classics - Image 1](https://m.media-amazon.com/images/I/71OC2aTJJXL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars A Glorious Book! *by I***N on Reviewed in the United States on June 19, 2005* This book has ample recipes for advanced beginners, with most for intermediate experience level home cooks. Yes, some recipes are for advanced cooks, or moderately persistent intermediate cooks! The meals are well worth the preparation.These recipes are not rocket science; Peterson guides one well through the more unfamiliar techniques as needed. These are generally extremely well written recipes, often with a commentary on a dish's history or general context, and gives many lessons in technique, without "lecturing". Best of all, the few recipes I've tried have been very tasty!Do read "Read this first", the first 30 pages, before progressing to individual recipes, to get a broad idea of what it to be presented, and needed as backgroundl Curiously, he recommends not to saute or cook at higher heat in a mixture of butter and oil. That's his choice, however I've seen this mixture as the saute norm, rather than an exception, in French kitchens in the USA and in France. He is an American cook, not a Classically trained French master chef.Some recipe topics include: Various salads, assorted cooked vegetables, pates and terrines, omelettes, souffles, cheese fondues, vichyssoise (not truly French in origin, but actually American), oxtail soup and stews, vegetable and fish soups, mussels, scallops, soles and lobster dishes, with easily 5 dishes within each of the named categories. It goes on with chicken, duck, veal, rabbit, and many beef dishes. Desserts include tarts, mousse, custards, crepes, cakes, and preserves. Almost encyclopedic in coverage, more than enough to keep you busy for years, cooking classic French dishes.Even if you do not get around to cook one recipe from this book, you will enjoy reading these tantalizing recipes, and with Peterson's writing style, savor the varied selections of French dishes, learning many techniques and "secrets" from a great chef, these techniques carry over into cooking with all sorts of ingredients available at your local grocery store! ### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars Why isn't this book famous! *by L***R on Reviewed in the United States on June 18, 2020* This is one of the best French cookbooks I have ever used. Peterson knows how to write a recipe so that the cook has the best chance of success. My new son-in-law came to visit bringing my daughter and his parents. I made a French meal that they swooned over. Oxtail stew was the entree, and it was great. Only recipe I use now. My copy was falling apart so this was a replacement. I may keep it in bubble wrap. ### ⭐⭐⭐ 3.0 out of 5 stars An excellent reference damaged by ... *by R***R on Reviewed in the United States on January 9, 2009* I agree with previous reviewers on what this excellent book is and isn't (Not really for beginners, there is an implied expertise level of the reader, lots of research in writing the book, etc.) However, after using the book for 5 months now, I have a constructive complaint for the editors, who apparently lack the practical knowledge of using a cookbook. What rationale drove them to use such small and hard to read fonts? What drove them to actually use a pale blue ink for some text? (E.g., try reading the ingredient list on page 272 - miniscule font, in that pale blue ink.) Unless your kitchen is very brightly lit, and you have the eyes of an eagle, you will have great difficulty in reading the text. The entire book has a great deal of unused 'white space' that could have been better used by using a larger, darker contrasting font. If there is a second edition, I hope it is more legible (ditch the pale blue ink.) --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.hr/products/12905353-glorious-french-food-a-fresh-approach-to-the-classics](https://www.desertcart.hr/products/12905353-glorious-french-food-a-fresh-approach-to-the-classics) --- *Product available on Desertcart Croatia* *Store origin: HR* *Last updated: 2026-05-21*