Ebook Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education, by James Peterson
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Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education, by James Peterson
Ebook Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education, by James Peterson
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Amazon.com Review
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
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From 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 © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 560 pages
Publisher: Ten Speed Press (October 1, 2007)
Language: English
ISBN-10: 9781580087896
ISBN-13: 978-1580087896
ASIN: 1580087892
Product Dimensions:
9.9 x 1.5 x 11.2 inches
Shipping Weight: 5.5 pounds
Average Customer Review:
4.4 out of 5 stars
98 customer reviews
Amazon Best Sellers Rank:
#73,321 in Books (See Top 100 in Books)
I'm actually very glad I did not review this one right away, as it took a second chance for me to appreciate it. I'd initially purchased it at the behest of a friend, whom I'd directed to Peterson's Sauces (which was and still is my favorite cooking reference); on first reading I was simply not impressed.However, on going back recently, I have realized that I definitely missed something the first time around. Sauces is a truly remarkable reference; this is far less grand in scale, but considering the ubiquity of diagrams and illustrative photos, it is immensely more reader-friendly -- which would be absolutely invaluable to someone new to the culinary arts. Combined with Peterson's depth of knowledge and powers of expression, this book should be the first or second stop for aspiring home cooks.Many common processes are mapped out photographically, from trimming various cuts of meat to preparing many sauces and the various ways to cut vegetables. The book presents many great recipes, but its true strength -- as it seems to be with all of this author's work -- lies in the clear and consistent description of what exactly you're doing, why it needs to be done and how else you might do it if you were so inclined.I am not new to the kitchen, and I still get excited to try new things (or revisit old ones) based on this book; a very advanced student of cooking would not get much utility out of it, but I am confident that the vast majority of casual cooks will find many hours of giddiness in these pages.
I don't have a lot of experience with cooking books, or even cooking in general for that matter. That's the very reason I bought this book. In my opinion, this is a great place to start for someone that wants to learn how to cook. I'm sure it is also useful for someone who already knows how to cook, but wants to expand their skills. The author breaks down the many different styles of cooking and helps the reader to understand under what circumstances each would be used. For example, the difference between roasting and braising. There is a ton of detail and great-quality pictures to help you step-by-step. I have only tried a few of the recipes so far, but they have all turned out great. I would highly recommend this book to anyone at any skill level.
I love this book it has everything you need to know. I am not a cook but with this book you would think I had been trained by a to chef. And in many ways I have thanks to the in-depth details that this book provides.
Because I already had Peterson's Splendid Soups and his Sauces I was very curious to see his Cooking.Splendid Soups was all I could want from it, Sauces was less so, because it was aimed more at professional chefs (which means a.o. large quantities made in advance) than at the amateur home cook.Fortunately Cooking adheres to the tradition of Splendid Soups. The recipes are very well doable for amateurs, not all of them rely on expensive ingredients and the supporting photographs are a real help and a pleasure just to look at.As a European buyer I have two minor points of criticism: Some of the recipes are not really suited for users this side of the ocean because problematic availability of ingrdients, and it would be a real help if the ingrdients were not only measured in cups and spoons, and for that matter puonds and ounces, but also (in parentheses) in grams and liters. But probably non-American users were not the primary audiense of mr. Peterson.In total: a prime item on my cookbook shelf, and, also not unimportant, at a very reasonable cost.
I am not a good cook. There are things about cooking that I never learned. This book has all that knowledge that I have always wanted but was never able to find. The author describes each of 10 cooking methods and what makes that method successful. It is the exact information I have tried to find for years. He lists ingredients you should have on hand. He describes equipment you should have. He also provides recipes. I'm anxious to put this knowledge to the test. I highly recommend this book to anyone who wants to improve their cooking skills.
I never thought I'd actually READ a cookbook; but I am halfway through reading all of it. And it is a BIG book. I am an experienced "mom" cook but am learning so much and have tried several of the recipes. My family has thoroughly enjoyed the results. I was impressed how a master chef brought it down to a level that someone not in the commercial field could understand and follow the recipes with ease. I was fascinated by his explanations of various foods, seasonings, and wines etc. Learning about which wines or vinegars to use and why has removed my hesitation to use them.
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