7-time James Beard Award Winner, COOKBOOK WRITER, COOKING TEACHER, FOOD PHOTOGRAPHER
In France, sea urchins are served at places that serve oysters for about 10 times the price of the oysters. My first taste of a sea urchin was in such a place and I was immediately struck by the juxtaposition of sea-like flavors with sweetness.…
by James Peterson The Cook’s Indispensable Companion Every few decades a chef or teacher writes a cookbook that offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote Sauces, a…
Most of us cook lobster in a straightforward way, usually by plunging it in boiling water for a few minutes and then serving it with drawn butter. Occasionally we split the tails in two and broil them. Both of these techniques makes sense when expediency…
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…
The Europeans envy us our abundance of crayfish. Most of our crayfish, at least live crayfish, come from the Southeastern United States although some come from the Pacific Northwest. The Australians also have a creature they call a crayfish but it’s of a whole different…
Most of us cook lobster in a straightforward way, usually by plunging it in boiling water for a few minutes and then serving it with drawn butter. Occasionally we split the tails in two and broil them. Both of these techniques makes sense when expediency…
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 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…