Glorious French Food – A fresh approach to the classics (James Peterson) White Balsamic Vinegar Recipes The book is arranged by

The book is arranged by cooking technique

" Layering flavors

on poached or fried eggs

This copy is a first printing

and many of the dishes are simple enough for everyday cooking

Glorious French Food – A fresh approach to the classics (James Peterson) White Balsamic Vinegar Recipes The book is arranged byThe author is an American who has travelled the world and discovered that his lifelong passion was cooking and in France. He has been a restauranteur. He taught at prestigious cooking schools and has written several critically acclaimed cookbooks. As one source notes about this book: With a refreshing, broadminded approach that embraces different French cooking styles from fine dining to bistro style cooking, from hearty regional fare to nouvelle