Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education by James Peterson

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    • Categories: Pies, tarts & pastries; Appetizers / starters
    • Ingredients: cake flour; butter; Parmigiano Reggiano cheese; paprika; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Appetizers / starters
    • Ingredients: paprika; eggs; butter; Parmigiano Reggiano cheese; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Appetizers / starters
    • Ingredients: cake flour; butter; store-cupboard ingredients
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    • Categories: Canapés / hors d'oeuvre; Vegetarian; Vegan
    • Ingredients: white bread; radishes
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    • Categories: Canapés / hors d'oeuvre; Vegan; Vegetarian
    • Ingredients: white bread; cucumbers
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: smoked salmon; white bread
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: white bread; prosciutto
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: white bread; bresaola
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Vegetarian
    • Ingredients: tomatoes; eggs; all-purpose flour; butter; heavy cream; tarragon; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Vegetarian
    • Ingredients: eggs; all-purpose flour; butter; cremini mushrooms; heavy cream; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Vegetarian
    • Ingredients: eggs; all-purpose flour; butter; heavy cream; olives; capers; parsley
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    • Categories: Pies, tarts & pastries; Appetizers / starters
    • Ingredients: eggs; all-purpose flour; heavy cream; salmon roe; butter
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    • Categories: Pies, tarts & pastries; Appetizers / starters
    • Ingredients: eggs; all-purpose flour; butter; heavy cream; mussels; bacon; cremini mushrooms
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Vegetarian
    • Ingredients: eggs; all-purpose flour; heavy cream; Parmigiano Reggiano cheese; butter
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    • Categories: Appetizers / starters
    • Ingredients: prosciutto; raw foie gras
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    • Categories: Appetizers / starters; Cooking ahead
    • Ingredients: raw foie gras
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    • Categories: Appetizers / starters
    • Ingredients: foie gras fat; tart apples; raw foie gras
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    • Categories: Appetizers / starters; Cooking ahead
    • Ingredients: pistachio nuts; lardo; chicken livers; white bread; pork shoulder; prosciutto; thyme; ground cloves; ground ginger; nutmeg
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: butter; chicken livers; shallots; thyme; Madeira wine; heavy cream
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: ground ginger; nutmeg; white peppercorns; ground cloves; duck thighs; duck fat
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    • Ingredients: ground ginger; nutmeg; white peppercorns; ground cloves
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    • Categories: Grills & BBQ; Appetizers / starters; Japanese
    • Ingredients: Japanese soy sauce; fresh ginger; sesame oil; mirin; chicken breasts
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    • Categories: Bread & rolls, savory; Appetizers / starters; Thai
    • Ingredients: cucumbers; chipotle chiles; tomatoes; fish sauce; rice vinegar; cilantro; baguette bread
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    • Categories: Canapés / hors d'oeuvre
    • Ingredients: store-cupboard ingredients; squid
    • Accompaniments: Tartar sauce
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    • Categories: Appetizers / starters; American
    • Ingredients: lump crabmeat; breadcrumbs; parsley; store-cupboard ingredients
    • Accompaniments: Tartar sauce
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Notes about this book

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Notes about Recipes in this book

  • Shredded red cabbage salad with pistachios

    • beetlebug on July 19, 2011

      Excellent red cabbage salad. The pistachios add an extra crunch. I squeezed the red cabbage about 4 x to get the water out.

  • Cabbage with bacon and apples

    • DJM on November 05, 2013

      Good side dish for roast pork. A change from the traditional sweet and sour red cabbage/

  • Chicken with simplified mole sauce

    • JKDLady on February 22, 2016

      This was absolutely delicious. I was intrigued by the idea of using different chiles. I used 3 puya, 3 mulato, 1 ancho, 2 guajillo, 3 pasilla, 1 arbol, and 1 New Mexico. There was a deep complexity with some element of heat, which I haven't experienced in many moles. I would absolutely repeat this mixture. My only complaint was the vinegar was overpowering. I would cut that in half.

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  • ISBN 10 1580087892
  • ISBN 13 9781580087896
  • Linked ISBNs
  • Published Nov 30 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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.

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