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Baking
  • Language: en
  • Pages: 400

Baking

The learn-to-bake master class in a book. The craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every time. That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success. This book teaches you how to build finished baked goods from their essential components, providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers. The Cakes c...

Meat
  • Language: en
  • Pages: 336

Meat

Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking. Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, s...

Fish & Shellfish
  • Language: en
  • Pages: 464

Fish & Shellfish

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking. Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to po...

Essentials of Cooking
  • Language: en
  • Pages: 299

Essentials of Cooking

Featuring more than 1,100 full-color photographs and 150 recipes, this richly illustrated introduction to the art of cooking provides step-by-step instruction in one hundred essential cooking techniques, accompanied by informative background on what each techniques does in terms of the taste of food. Reprint.

Cooking
  • Language: en
  • Pages: 560

Cooking

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundred...

What's a Cook to Do?
  • Language: en
  • Pages: 422

What's a Cook to Do?

A richly illustrated introduction to the art of cooking provides step-by-step instruction in five hundred cooking techniques, tricks, and solutions that range from how to season a cast iron pan or how to prevent shells from sticking to hard-cooked eggs to how to carve a turkey and bake a perfect pie. By the author of Essentials of Cooking and Glorious French Food. Original.

Cooking
  • Language: en
  • Pages: 534

Cooking

"600 recipes, 1500 photographs, one kitchen education"--Provided by publisher.

Sauces
  • Language: en
  • Pages: 624

Sauces

  • Type: Book
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  • Published: 2017-11-07
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  • Publisher: Unknown

The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award-winning first edition, James Peterson's Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today's movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step--bringing the author's expertise to life like never before.

Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education
  • Language: en
  • Pages: 150

Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education

Celebrated chef, teacher, and cookbook author James Peterson presents more than fifty recipes for sauces, salsas, and chutneys from Cooking, his classic guide for home cooks. Covering a comprehensive range of sauces—including Bordelaise, Pesto, Rouille, Barbecue, Ponzu, Tropical Fruit Salsa, and more—Peterson teaches the fundamentals of making delicious and approachable sauces that will enhance your kitchen repertoire. These versatile recipes punch up any dish, including meat, fish, pasta, sandwiches, and vegetables. Peterson also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen. In addition to the wonderful and d...

Glorious French Food
  • Language: en
  • Pages: 770

Glorious French Food

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 prepa...