7-time James Beard Award Winner, COOKBOOK WRITER, COOKING TEACHER, FOOD PHOTOGRAPHER
Caramel is one of those simple things that throws people off. Perhaps it’s the idea of heating sugar to rather shocking temperature that scares us, but as long as you stand back a bit during critical moments, there is nothing to fear. First off, most…
A custard is a mixture, usually one containing some milk or cream, that’s set with whole eggs, egg yolks, or egg whites. It’s helpful to know that one egg or two egg yolks or two egg whites reliably set 2/3rds of a cup of mixture,…
Essentially pancakes without leavening, crêpes are thin and delicate and, despite their reputation, are a snap to make. I make a stiff batter with eggs and milk (mostly eggs) that I work with a whisk until smooth. I then gently whisk in milk until the…
by James Peterson 350 Recipes and Techniques, 1500 Photographs, One Baking Education The premise of Baking is that the craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every…
by James Peterson 600 Recipes, 1500 Photographs, One Kitchen Education After two decades of teaching the fundamentals of home cooking, award-winning author James Peterson has distilled a career’s worth of knowledge into one master class: Cooking. Through more than 600 recipes illustrated by 1500 instructional…
by James Peterson A French Approach to the Classics In Glorious French Food, James Peterson explores the essential ingredients, techniques, and recipes of French cooking to uncover the underlying principles and connections that have helped define its unique culinary traditions. Through this broadened perspective, he…
by James Peterson The Comprehensive Illustrated guide to cooking techniques. In this unrivaled James Beard Award-nominated guide, one of America’s most widely respected cookbook authors distills his vast knowledge and experience into the more than one hundred essential techniques that every cook needs to know.…
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…