Rhona’s Paris Dinners
I have a close friend who lives in Paris. She, like I, trained as a chef and knows how to cook. She’s raising her 16-year old son single handedly while she translates 6 days a week at Le Cordon Bleu where she works as many…
How to Roast a Whole Round of Veal
The round of veal is a roundish muscle that resembles a flattened sphere. It usually weighs about 4 pounds but can vary a lot in either direction. It is impeccably lean and tender and is used to make the finest scallops for such things as…
Hare
Most of us assume a hare is just a big rabbit. This is not the case at all as hare, which is very large relative to rabbit, has red meat instead of white and a full gamey and very distinct flavor. It appears on menus…
Rabbit
Before we can eat rabbit we need to get over our bunny rabbit anxieties. I know they’re cute, but so are lots of other things such as baby chicks. They also happen to be pretty stupid, so don’t think eating a rabbit is like eating…
Sauté
Both a noun and a verb, to sauté something literally means to “jump” it. This makes sense in those cases in which sautéing is carried out by continuously shaking the pan so that what it is you’re sautéing is being constantly redistributed. This encourages the…
Meat
by James Peterson A Kitchen Education Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks–each one a master course in the fundamentals of cooking. Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the…
Glorious French Food
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…
Essentials of Cooking
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.…
What’s A Cook To Do?
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…
Splendid Soups
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…