Essentials of Cooking by James Peterson
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 1579652360
- ISBN 13 9781579652364
- Linked ISBNs
- 9781579651206 Hardcover (United States) 1/4/2000
- 9783829060813 Hardcover (United Kingdom) 11/30/2000
- 9780756777722 Paperback (United States) 4/1/1999
- 9781579651640 Paperback
- Published May 30 2003
- Format Paperback
- Language English
- Edition New edition
- Countries United States
- Publisher Artisan
- Imprint Artisan Division of Workman Publishing
Publishers Text
In this unrivaled practical guide, one of America's most widely respected chefs/teachers/cookbook authors distills his vast knowledge and experience into the more than one hundred essential techniques that every cook needs to know. One hundred and fifty recipes and 1,100 photographs unravel the mysteries of the method and provide practical application on the spot. Here are answers to just about every cooking question, from the simple (why you shouldn't leave slices of apples sitting in water) to the sublime (why you should want to roast a whole saddle of lamb).
Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook fish in butter versus of oil? Why is the flavor of roasted vegetables so wonderful? How do you decide whether you want to make a chicken stew or sauté? Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
There's even an interactive element to the book: Cues throughout make it easy for you to delve further into related subjects that might be of interest. After you've made the mashed potatoes, you can learn how to puree other vegetables and fruits; explore how to use vegetables purees in soups or to thicken sauces or to make flans; and find out how to handle all kinds of kitchen equipment you might encounter along the way, from a ricer to a food processor to a food mill or professional drum sieve.
Expect recipes and techniques that are clearly, meticulously, and encyclopedically described in the style that has won so many awards for Peterson's books, as well as an extensive annotated glossary that you will turn to again and again. In fact, expect your experience of cooking to be forever changed.
Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
Other cookbooks by this author
- Baking: 300 Recipes, 2000 Photographs, One Baking Education
- Baking
- Baking
- Chicken and Other Poultry: James Peterson's Kitchen Education
- Cocina Esencial
- Colorado Mountain College
- Comment Tout Cuisiner
- Comment Tout Cuisiner
- Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education
- Cooking
- Cooking
- Done: A Cook's Guide to Knowing When Food Is Perfectly Cooked
- Done: A Cook's Guide to Knowing When Food Is Perfectly Cooked
- The Duck Cookbook
- Essentials of Cooking
- Essentials of Cooking
- Essentials of Cooking: The Comprehensive Illustrated Guide to Cooking Techniques
- Essentials of Cooking: The Comprehensive Illustrated Guide to Cooking Techniques
- Fish & Shellfish: The Definitive Cook's Companion
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Glorious French Food: A Fresh Approach to the Classics
- Kitchen Simple: Essential Recipes for Everyday Cooking
- Kitchen Simple: Essential Recipes for Everyday Cooking
- Kitchen Simple
- Meat: A Kitchen Education
- Meat: A Kitchen Education
- Meat: A Kitchen Education
- The New French Classics
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classic and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces: Classical and Contemporary Sauce Making
- Sauces, 3rd Edition: Classical and Contemporary Sauce Making
- Sauces, 4th Edition: Classical and Contemporary Sauce Making
- Sauces, Salsas, & Chutneys: Kitchen Education Series
- Simply Salmon
- Simply Shrimp: With 80 Globally Inspired Recipes
- Soups and Broths: James Peterson's Kitchen Education
- Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
- Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
- Splendid Soups
- Splendid Soups, Revised and Updated Edition: Recipes and Master Techniques for Making the World's Best Soups
- Sweet Wines: A Guide to the World's Best with Recipes
- Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes
- Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking with More Than 300 Recipes
- Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes
- Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More Than 300 Recipes
- What's a Cook to Do: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, & Tricks
- What's a Cook to Do: An Illustrated Guide to 484 Essential Tools, Tips, Techniques, and Tricks
- What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks
