7-time James Beard Award Winner, COOKBOOK WRITER, COOKING TEACHER, FOOD PHOTOGRAPHER
While I’m not going to give a complete lesson on making hollandaise sauce, there are a couple of tricks and caveats I’ve learned over the years. Hollandaise sauce is essentially an emulsion of butter and egg yolks that’s been flavored with lemon. One important trick…
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…
by James Peterson Whether poached or grilled, smoked or sauteed, salmon is as versatile as it is elegant. In Simply Salmon, best-selling cookbook author and acclaimed teacher James Peterson offers 65 irresistible recipes for everyone’s favorite fish. Using the informative photos and detailed instructions that…
A meurette sauce is a simple red wine sauce made with mirepoix (a mixture of diced carrots, celery, and onions, with onions prevailing), prosciutto and herbs. One of its great advantages is that it can be made without broth or stock. There are a couple…
by James Peterson With 80 Globally Inspired Recipes If you look on plates and in bowls from Tokyo to Tijuana, chances are you’ll see a common ingredient, shrimp. Shrimp seem to end up in dishes all around the world, and for good reason: they’re simple…
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.…
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.…