7-time James Beard Award Winner, COOKBOOK WRITER, COOKING TEACHER, FOOD PHOTOGRAPHER
by James Peterson An Illustrated Guide to 484 Essential Tools, Tips, Techniques, & Tricks. Now translated into 7 different languages, and with domestic sales well over 100,000, What’s a Cook to Do answers to the myriad of cooking techniques and tricks and responds to the…
by James Peterson A Guide to the World’s Best with Recipes A growing interest in sweet wines has left wine and food lovers hungry for information about this once underappreciated category. In Sweet Wines, best-selling cookbook author James Peterson presents a country-by-country survey of the…
I recently got a call from a woman, hysterical because I had “ruined the turkey” for her Thanksgiving dinner. She had discovered pink in where the thigh joint joins the back of the bird. I tried to explain that a properly cooked bird will be…
For the last 3 years now, I’ve been teaching a food photography and styling coarse at ICE (The Institute of Culinary Education). I’m joined by Laurie Knoop (the stylist) and Jamie Tiempo. Jamie and I shoot the students work. I make prints with a little…
More than one person has been encouraging me to write my memoirs, tired as they probably are of hearing my oft-repeated stories. My mother died recently and while that may seem irrelevant, it would have been impossible to write the memoirs while she was still…
by James Peterson Recipes and master techniques for making the world’s best soups. Filled with passion, warmth, and vitality, James Peterson’s exquisitely researched books have earned him a reputation as one of the finest food writers of our time. In Splendid Soups Peterson uses, step-by-step…
I’ve recently been working with Laurie Knoop, food stylist, giving 3-day workshops on food photography and styling. One of the innovative aspects of the class is the availability of a printer, on site, to allow students to immediately see what their images look like in…
by James Peterson Few ingredients are as intimidating to the home cook as duck. But with the guidance of award-winning author James Peterson, any home chef can learn to prepare this incredibly versatile, flavorful bird. The Duck Cookbook is the only complete guide to duck.…
While it may seem odd to dedicate a blog to a single bird, the versatile and flavorful duck deserves this special attention. As you will discover, you can make duck into sausages, salamis, prosciutto, pastrami, and other smoked dishes, or it can be stewed, slow-baked,…
While I’ve been making puff pastry for 30 years, until recently I was never entirely satisfied with the results. The essential insight came when we were making streudel for my new baking book in which a dough is pulled out and stretched until very thin…