test

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

Buy Now! $49.50Amazon.com Price
(as of 12:57 pm GMT - Details)

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.Put simply, Cooking is a revelation. No other cookbook so deftly illustrates as broad a scope of classic culinary methods and flavors as you’ll find here. As a veteran chef and award-winning cookbook author, James Peterson is uniquely qualified to take food lovers into the modern kitchen and turn them into passionate, precise, intuitive cooks. What’s most impressive about a book of this breadth and size (540 pages and 600 recipes, brought to life with 1500 vivid color photographs) is how accessible and fun it is to read. Every recipe in Cooking sings with a deep knowledge of the ingredients at hand, encouraging cooks not just to follow the recipe but to really understand and relish in the process, and the result is a terrific turn-to reference for any cook seeking inspired instruction. –Anne Bartholomew


Luscious Recipes from Cooking


Artichoke and Toasted Walnut Salad


Braised Short Ribs

Classic French Apple Tart


Comments

B. Marold "Bruce W. Marold" says:

Excellent Insights and Training on Cooking…With a Bullet! `Cooking’ by culinary teacher extraordinaire, James Peterson has every symptom of being this veteran writer’s magnum opus. Since Peterson has written many other excellent cookbooks, he may have created the problem for this book of living up to his earlier works. In fact, he has written the definitive book on `Sauces’ plus `Fish and Shellfish’, `Splendid Soups’, `Essentials of Cooking’, `Glorious French Food’, and `What’s a Cook to Do’, which are among the best on their subject. This last volume is possibly the best book of the `Tips and Tricks’ genre.If you have none of Peterson’s other books, your decision easy. Like most of his other books in their genres, this is among the best textbooks on cooking techniques for amateur cooks. Other books in this class are Madeleine Kamman’s `The New Making of a Cook’ and Darina Allen’s `Ballymaloe Cooking School Cookbook’. It is better than the CIA’s `The New Professional Chef’, which is oriented toward restaurant cooking. The only cooking…

Ronald Lerman says:

Best General Cooking and Baking Book Ever I cannot overstate how good a book this is for the maniacially dedicated amateur. While I have dozens of classics to choose from, my favorite go to books for real “stretching” over the past twenty years have been Pepin’s Technique/Methode and Kamman’s New Making of a Cook. Peterson’s ‘Cooking’ is far broader than Pepin’s and comes with much better instructions and pictures than Kamman’s, whose incessant scientific editorial comments can be bothersome.Peterson’s approach is no nonsense, modern and worldy; many of us view Hot and Sour Soup, Chile Rillenos or Indian Chutney as everyday eating out staples, and if we like the presentation or want to “shoot” the chef in action, our cell phones are on the ready. This then is the sheer genius of the work. Peterson teaches, with simple instructions and copius “how to” color photos (1500), both basic and advanced principles and then gives us recipes (600) tips and techniques that employ these skills for an evolving everyday…

Write a comment

*