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Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

James Peterson

  • Baking: 300 Recipes, 2000 Photographs, One Baking Education
    • Categories: Baking
    • ISBN: 9781580089913 Hardcover (United States) 9/1/2009
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  • Baking
    • Categories: Baking; Dessert
    • ISBN: 9781607744078 eBook (United States) 4/10/2012
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  • Chicken and Other Poultry: James Peterson's Kitchen Education
    • Categories: Poultry; General courses
    • ISBN: 9781607743996 eBook (United States) 4/10/2012
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  • Cocina Esencial
    • Categories: General
    • ISBN: 9783829060097 Misc. format (United States) 8/3/2001
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  • Comment Tout Cuisiner
    • ISBN: 9782501058568 Paperback (Belgium) 11/6/2008
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  • Cooking
    • Categories: General courses
    • ISBN: 9781607744061 eBook (United States) 4/10/2012
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  • Cooking
    • Categories: General
    • ISBN: 9781299236868 eBook (United States) 1/1/2012
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  • Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education
    • Categories: General
    • ISBN: 9781580087896 Hardcover (United States) 11/30/2007
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  • Done: A Cook's Guide to Knowing When Food Is Perfectly Cooked
    • Categories: Beginners & how-to
    • ISBN: 9781452132280 eBook (United States) 4/8/2014
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  • Done: A Cook's Guide to Knowing When Food Is Perfectly Cooked
    • Categories: Beginners & how-to
    • ISBN: 9781452119632 Hardcover (United States) 4/8/2014
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  • The Duck Cookbook
    • Categories: General ingredient; Poultry
    • ISBN: 9781584792956 Hardcover (United States) 9/1/2003
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  • Essentials of Cooking
    • Categories: Beginners & how-to
    • ISBN: 9781579652364 Paperback (United States) 5/30/2003
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  • Essentials of Cooking
    • Categories: Food science & education; General
    • ISBN: 9781579651206 Hardcover (United States) 1/4/2000
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  • Essentials of Cooking
    • Categories: General
    • ISBN: 9783829060813 Hardcover (United Kingdom) 11/30/2000
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  • Essentials of Cooking: The Comprehensive Illustrated Guide to Cooking Techniques
    • Categories: Beginners & how-to
    • ISBN: 9780756777722 Paperback (United States) 4/1/1999
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  • Fish & Shellfish: The Definitive Cook's Companion
    • Categories: Reference; Fish & seafood
    • ISBN: 9780688127374 Hardcover (United States) 2/13/1997
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  • Glorious French Food: A Fresh Approach to the Classics
    • Categories: French
    • ISBN: 9780471442769 Hardcover (United States) 9/23/2002
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  • Glorious French Food: A Fresh Approach to the Classics
    • Categories: French
    • ISBN: 9780471434238 (United States) 11/15/2002
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  • Glorious French Food: A Fresh Approach to the Classics
    • Categories: French
    • ISBN: 9780544186552 eBook (United States) 2/29/2012
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  • Glorious French Food: A Fresh Approach to the Classics
    • Categories: French
    • ISBN: 9786610363841 (United States) 1/11/2002
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  • Glorious French Food: A Fresh Approach to the Classics
    • Categories: French
    • ISBN: 9780470357156 (United States) 5/5/2008
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  • Glorious French Food: A Fresh Approach to the Classics
    • Categories: General
    • ISBN: 9781118113240 eBook (United States) 2/29/2012
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  • Glorious French Food: A Fresh Approach to the Classics
    • Categories: General
    • ISBN: 9781118113257 eBook (United States) 2/29/2012
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  • Glorious French Food: A Fresh Approach to the Classics
    • Categories: French
    • ISBN: 9781280363849 eBook (United States) 1/11/2002
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  • Kitchen Simple: Essential Recipes for Everyday Cooking
    • Categories: General
    • ISBN: 9781580083188 Hardcover (United States) 8/9/2011
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  • Kitchen Simple: Essential Recipes for Everyday Cooking
    • Categories: Quick / easy
    • ISBN: 9781607740490 eBook (United States) 8/9/2011
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  • Meat: A Kitchen Education
    • Categories: Meat; Poultry
    • ISBN: 9781607744535 eBook (United States) 5/30/2012
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  • Meat: A Kitchen Education
    • Categories: Meat
    • ISBN: 9781299239371 eBook (United States) 1/1/2012
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  • Meat: A Kitchen Education
    • Categories: Meat
    • ISBN: 9781580089920 Hardcover (United States) 10/26/2010
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  • Sauces: Classical and Contemporary Sauce Making
    • Categories: Herbs & spices; Sauces
    • ISBN: 9780471292753 Hardcover (United States) 1/27/1998
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  • Sauces: Classical and Contemporary Sauce Making
    • Categories: Sauces
    • ISBN: 9780442026158 Hardcover (United States) 1/1/1998
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  • Sauces: Classical and Contemporary Sauce Making
    • Categories: Sauces
    • ISBN: 9780471289043 Hardcover (United States) 4/1/1991
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  • Sauces: Classic and Contemporary Sauce Making
    • Categories: Sauces
    • ISBN: 9780442026516 Hardcover (United States) 10/1/1997
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  • Sauces: Classical and Contemporary Sauce Making
    • Categories: Sauces
    • ISBN: 9780442237738 Hardcover (United States) 1/1/1991
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  • Sauces: Classical and Contemporary Sauce Making
    • Categories: General
    • ISBN: 9781118120071 eBook (United States) 1/31/2012
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  • Sauces: Classical and Contemporary Sauce Making
    • Categories: General
    • ISBN: 9781118120064 eBook (United States) 1/31/2012
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  • Sauces: Classical and Contemporary Sauce Making
    • Categories: General
    • ISBN: 9781118120057 eBook (United States) 1/31/2012
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  • Sauces, 3rd Edition: Classical and Contemporary Sauce Making
    • Categories: Sauces
    • ISBN: 9780470194966 Hardcover (United States) 9/19/2008
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  • Sauces, 4th Edition: Classical and Contemporary Sauce Making
    • Categories: Sauces
    • ISBN: 9780544819825 Hardcover (United States) 11/7/2017
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  • Sauces, Salsas, & Chutneys: Kitchen Education Series
    • Categories: Beginners & how-to; Chutneys, pickles & relishes; Sauces; Dips, spreads & salsa
    • ISBN: 9781607744016 eBook (United States) 4/10/2012
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  • Simply Salmon
    • Categories: Fish & seafood; Main course
    • ISBN: 9781584790266 Hardcover (United States) 1/24/2007
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  • Simply Shrimp: With 80 Globally Inspired Recipes
    • Categories: Fish & seafood; World
    • ISBN: 9781584795858 Hardcover (United States) 2/21/2007
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  • Soups and Broths: James Peterson's Kitchen Education
    • Categories: Soups
    • ISBN: 9781607744009 eBook (United States) 4/10/2012
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  • Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
    • Categories: Appetizers / starters
    • ISBN: 9780470351178 (United States) 5/5/2008
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  • Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
    • Categories: Soups
    • ISBN: 9780553075052 Hardcover (United States) 10/1/1993
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  • Splendid Soups, Revised and Updated Edition: Recipes and Master Techniques for Making the World's Best Soups
    • Categories: Soups; Appetizers / starters
    • ISBN: 9780471391364 Hardcover (United States) 10/17/2000
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  • Sweet Wines: A Guide to the World's Best with Recipes
    • Categories: Wine, beer & spirits; General courses
    • ISBN: 9781584792550 Hardcover (United States) 10/28/2002
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  • Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes
    • Categories: Vegetables
    • ISBN: 9780688146580 Hardcover (United States) 11/12/1998
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  • Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes
    • Categories: Reference; Vegetables
    • ISBN: 9781607742050 eBook (United States) 3/27/2012
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  • Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes
    • Categories: Vegetables
    • ISBN: 9781299239333 eBook (United States) 1/1/2012
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  • Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes
    • Categories: Reference; Vegetables
    • ISBN: 9781607740261 Hardcover (United States) 3/27/2012
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  • What's a Cook to Do: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, & Tricks
    • Categories: Food science & education; Beginners & how-to
    • ISBN: 9781579653187 Paperback (United States) 3/14/2007
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  • What's a Cook to Do: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, and Tricks
    • Categories: Food science & education; Reference; Restaurants & celebrity chefs
    • ISBN: 9781742018829 Paperback (Australia) 1/1/2012
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  • What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks
    • Categories: Beginners & how-to; Food science & education
    • ISBN: 9781579655396 eBook (United States) 4/19/2007
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Biography

James Peterson is the author of 15 titles, including Sauces, his first book and a 1991 James Beard Cookbook of the Year winner, and Cooking, a 2008 James Beard Award winner. He has been one of the country's most preeminent cooking instructors for more than 20 years and currently teaches at the Institute of Culinary Education (formerly Peter Kump's) in New York. He is revered within the industry and highly regarded as a professional resource. When chefs get stuck, they go to Peterson.