In this unrivaled guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Now in a paperback edition, ESSENTIALS OF COOKING will help unravel the mysteries of the method and provide practical application on the spot.

Each technique is further explained in terms of what it does to the taste of the food: What happens if you cook a fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or saut?

Here are the answers to just about every cooking question from the simple to the sublime: how to boil an artichoke, cook a soft-boiled egg, and even butcher a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.

One of America's most widely respected cookbook authors distills his vast knowledge and experience into 100 essential techniques every cook should know--from soft-boiling an egg to roasting a whole saddle of lamb. 150 recipes. 1,100 color photos.

James Peterson, trained as a chemist, traded in his lab coat for an apron when he moved to Paris to study professional French cooking. School was followed by apprenticeships, first in the kitchen of the then three-star Le Vivarois in Paris and later at Chez la Mere Blanc in Vonnas, now Georges Blanc. In 1979, Peterson moved to Le Petit Robert, New York's beloved Greenwich Village restaurant, where he served rustic and traditional French food until 1984. Peterson has taught cooking for the last fifteen years, has crafted the curriculum for several cooking schools, including the French Culinary Institute in New York, and is a sought-after consultant and speaker on culinary subjects. His books include Sauces: Classical and Contemporary Sauce Making,which won two James Beard awards, including the prestigious cookbook of the year; Splendid Soups,which won best single subject from the International Association of Cooking Professionals; and Vegetables,which won still another James Beard award for best book on its subject. Peterson lives in Brooklyn, New York.