7-time James Beard Award Winner, COOKBOOK WRITER, COOKING TEACHER, FOOD PHOTOGRAPHER
Dashi is the basic broth used in all manner of Japanese soups, stews and sauces. It’s as fundamental to Japanese cooking as a basic meat broth is to cooking in the West. To make dashi, a whole bonito (a relatively small tuna-like fish) is dried…
A crème anglaise is simply milk that’s been sweetened, flavored, and thickened with egg yolks. Unlike most custards, which are allowed to set, crème anglaise is kept in constant motion so that rather than setting, it thickens. It is usually flavored with vanilla (a whole…
Butter that’s been clarified has had all the milk solids (which are proteins) and water removed. Clarified butter is useful for sautéing and browning foods because it has a much higher smoking point than whole butter. It’s the proteins in whole butter that burn at…
The next time someone makes a comment about the questionability of eating sweetbreads, ask them if they ever eat hotdogs. Why something so delicious and delicate should be eschewed by Americans, I have no idea, but sweetbreads may be the most delicious and satisfying of…
by James Peterson Classical and Contemporary Sauce Making The winner of the James Beard Foundation’s Cookbook of the Year Award when it was first published over two decades ago, Sauces is, in the words of Mark Bittman, “the single contemporary reference on the subject that…
At it’s most basic, a broth is simply the result of cooking meat, vegetables, or seafood in water. Broth is either white or brown depending on whether the meat and/or other ingredients are first browned. Broth is ultimately simple to make, but there are a…
by James Peterson Essential Recipes for Everyday Cooking With Kitchen Simple, James Peterson, one of America’s most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook. Elevating routine, weekday fare into exciting culinary creations, Peterson proves unequivocally that…
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 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.…
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…