Cooking

Cooking

3.2 24
by James Peterson
     
 

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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

Overview

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 hundreds of photos that illuminate and inspire.

   • Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook.
   • 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie.
   • 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire.
   • James Peterson has more than 1 million cookbooks in print.


From the Hardcover edition.

Editorial Reviews

Publishers Weekly

Peterson's masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books. The substantial volume is replete with step-by-step color photos, often 10 to 15 per recipe or process, that show the stages of a steak's doneness or how to make napoleons. The immense store of "recipes to learn by" is arranged partly by course and partly by main ingredient, with each section proceeding through many of his 10 basic techniques. Peterson is careful to include a range of dishes for every skill level, and cooks with any amount of experience will appreciate the numerous boxes that highlight preparation tips and tricks. Dominated by recipes like Fish Meunière and Boeuf à la Bourguignonne and with a prodigious chapter on sauces, the book feels like an old-fashioned French culinary education slightly updated with some nominally international dishes (Lamb Korma, Chiles Rellenos with Tomatillo Sauce), an attribute that may turn off some modern-minded cooks, but will reward those keen to absorb Peterson's deep knowledge of food and well-honed explanations for how best to prepare it. Color photos not seen by PW. (Oct.)

Copyright 2007 Reed Business Information
From the Publisher
James Beard Foundation Cookbook Awards General Category Winner!

"It's heavy enough-and good enough-to warrant a permanent place within easy reach...The text is clear and easy to read. Peterson's ancillary material at the end of some recipes earns special merit as the most varied and interesting factoids in any books we've seen this year."-Washington Post

"Peterson'­s masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books. . . . [Cooking] will reward those keen to absorb Peterson'­s deep knowledge of food and well-honed explanations for how best to prepare it."-Publishers Weekly

"Easier to use than other cooking-school-in-a-book volumes . . . The step-by-step photographs are superb."
-Boston Globe

"Some cookbooks help you get dinner on the table tonight. Others help you become a better cook for the rest of your life-every recipe teaches you something funadmental. James Peterson's 560-page Cooking is a great choice for anyone who wants to become a smarter cook."-O, the Oprah Magazine 

"This 558-page book contains virtually all the culinary knowledge that the average person needs to know."
-New York Newsday

ABC News Web Video: How To Make James Peterson's Perfect Roast Chicken, from Cooking 

"Easier to use than other cooking-school-in-a-book volumes . . . The step-by-step photographs are superb."-Boston Globe
"This 558-page book contains virtually all the culinary knowledge that the average person needs to know."-New York Newsday

"Peterson aims to cram an entire culinary education between these hefty covers, and he comes close."-Charlotte Observer
"Huge and encyclopedic . . . it would be a fine gift for any good cook who wants to become even better."-Epicurious.com
"Peterson distills a lifetime of thinking about food in Cooking. The book's instructions include invaluable frame-by-frame photographs."-New York Times Book Review
"Know someone who'­s beyond cooking basics and wants to learn more? Give him or her this tome and let your chef wannabe learn the same way Peterson did: by cooking through this incredible book."-Chicago Tribune
"His template for a European peasant-style soup was a wonder."-Los Angeles Times
"An extraordinarily comprehensive book . . . best for the cook-to-be who really wants to get down to business."-San Jose Mercury News

"Sure to inspire beginner and skilled cook alike."-Seattle Times

"This marvelous author has another winner . . . this cookbook answers virtually every kitchen question."-St. Louis Post Dispatch

"Lush photos and sophisticated recipes."-Denver Post"Cooking is Peterson'­s return to the most basic techniques, written from the perspective of teacher to student . . . colorful, step-by-step, photos accompany many of the recipes."-San Francisco Chronicle

"For those who want a thorough knowledge of cooking fundamentals."-ivillage.com
"Instructive and authoritative . . . [Peterson'­s] unwavering focus on what a student really needs to know has produced a superior textbook."-Booklist

"Whether you'­re a seasoned chef or just starting out, James Peterson'­s Cooking will teach you more than a trick or two."-Parade
"An intensive course for home cooks in the classic techniques that underlie good cooking, this is recommended for all cookery collections."-Library Journal, Starred Review
"Soup whisperer James Peterson tells cooks how to simmer up greatness"-Pittsburg Post Gazette

"...very informative (and fun to read)"-Orange County Register

"The best new cookbook of the year"-Ashbury Park Press

Product Details

ISBN-13:
9781607744061
Publisher:
Potter/TenSpeed/Harmony
Publication date:
04/10/2012
Sold by:
Random House
Format:
NOOK Book
Pages:
560
Sales rank:
438,758
File size:
97 MB
Note:
This product may take a few minutes to download.

Meet the Author

JAMES PETERSON is an award-winning cookbook writer and cooking teacher, whose career began as a young cook in Paris. In the mid-eighties, he was a partner and cook at the Greenwich Village restaurant Le Petit Robert. A cooking teacher for over two decades, teaching at Peter Kump's New York Cooking School and at the French Culinary Institute, he is the author of 13 books, including Sauces, which was his first book and the 1991 James Beard Cookbook of the Year. A self-taught food photographer, James creates the photography for his own books as well as for others' projects. He lives in Brooklyn, New York.

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Cooking 3.3 out of 5 based on 0 ratings. 24 reviews.
Guest More than 1 year ago
I am 53. I started cooking when I was 10 and my mother was in the hospital with TB. We were in stationed in Japan, and mom being Japanese with relatives occasionally visiting, I learned to cook multi-culturally on my own. I browsed this book looking for something to give my kids (20s)for times I'm not visiting. If I were to describe this book, it would be as a primer for teaching the basics in a motivating way. Not to left on the bookshelf gathering dust, this is a book to pass on to another generation. Too many learn how to cook by popping something in a microwave or opening a bag. Eating should be part of celebrating life. Preparing food should be part of learning about life and the who, what, how, when, where of our food and prep materials. I enjoyed this book from the point of seeing how to 'begin' and then adapt my own techniques. If anything is missing, it would be a companion journal to make my own notes and recipes to pass on to my kids, along with the book. A must have.
Anonymous More than 1 year ago
This has been my go to book for the last few years. Amazing recipes, easy instructions and, most importantly, delicious!
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Anonymous More than 1 year ago
Nice a little i geuss
Anonymous More than 1 year ago
I like cooking so much
Anonymous More than 1 year ago
What the i z
Anonymous More than 1 year ago
She shuffles in and sits
Anonymous More than 1 year ago
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Anonymous More than 1 year ago
I would not recommend this book to anyone my family did not like this cooking. They said that it was disgusting.
Anonymous More than 1 year ago
I dont know what this is but by reading the reveiws It sounds like it sucks butt Anyway im not gonna waist my money on some cookbook that people say has horriball cooking in it Even though i love cooking and baking, ill say it again,im not gonna waist my money on some nasty *** food that i can make by myself.
Anonymous More than 1 year ago
This book is so wrong why did they even make it?
Anonymous More than 1 year ago
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