Vegetables

by James Peterson Have you ever seen vegetables like chayote, fiddlehead ferns, beet greens, or jicama and wondered how to cook them? With the popularity of farmers’ markets and the advent of better shipping methods, there are vegetables available today that were virtually unknown just…

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Sorrel

I mention sorrel because it is not appreciated as much as it should be. It looks a little bit like spinach—not as dark—but tastes distinctly sour as soon as you bite into a leaf. Most people think of it as an herb to be chopped…

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Cooking

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…

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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…

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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.…

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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…

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