25 Books to Read Before You Die
 
 

Recently Viewed clear list


Original Essays | August 20, 2014

Julie Schumacher: IMG Dear Professor Fitger



Saint Paul, August 2014 Dear Professor Fitger, I've been asked to say a few words about you for Powells.com. Having dreamed you up with a ball-point... Continue »
  1. $16.07 Sale Hardcover add to wish list

    Dear Committee Members

    Julie Schumacher 9780385538138

spacer
Qualifying orders ship free.
$26.00
List price: $45.00
Used Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Beaverton Cooking and Food- General
1 Home & Garden Cooking and Food- General

Cooking

by

Cooking Cover

ISBN13: 9781580087896
ISBN10: 1580087892
Condition: Standard
Dustjacket: Standard
All Product Details

Only 2 left in stock at $26.00!

 

Synopses & Reviews

Publisher Comments:

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire.

   • Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook.

   • 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie.

   • 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire.

   • James Peterson has more than 1 million cookbooks in print.

Review:

"Peterson's masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books. The substantial volume is replete with step-by-step color photos, often 10 to 15 per recipe or process, that show the stages of a steak's doneness or how to make napoleons. The immense store of 'recipes to learn by' is arranged partly by course and partly by main ingredient, with each section proceeding through many of his 10 basic techniques. Peterson is careful to include a range of dishes for every skill level, and cooks with any amount of experience will appreciate the numerous boxes that highlight preparation tips and tricks. Dominated by recipes like Fish Meunire and Boeuf la Bourguignonne and with a prodigious chapter on sauces, the book feels like an old-fashioned French culinary education slightly updated with some nominally international dishes (Lamb Korma, Chiles Rellenos with Tomatillo Sauce), an attribute that may turn off some modern-minded cooks, but will reward those keen to absorb Peterson's deep knowledge of food and well-honed explanations for how best to prepare it. Color photos not seen by PW." Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

James Peterson, one of the countrys most revered cooking teachers, provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease in success. This instructional manual details techniques, teaches basic recipes, and includes hundreds of photos.Ten Speed Press

About the Author

JAMES PETERSON is an award-winning cookbook writer and cooking teacher, whose career began as a young cook in Paris. In the mid-eighties, he was a partner and cook at the Greenwich Village restaurant Le Petit Robert. A cooking teacher for over two decades, teaching at Peter Kump's New York Cooking School and at the French Culinary Institute, he is the author of 13 books, including Sauces, which was his first book and the 1991 James Beard Cookbook of the Year. A self-taught food photographer, James creates the photography for his own books as well as for others' projects. He lives in Brooklyn, New York.

What Our Readers Are Saying

Add a comment for a chance to win!
Average customer rating based on 1 comment:

Annie Simmons, January 9, 2008 (view all comments by Annie Simmons)
This is an amazing, magnum opus of a book with flawless direction and detail, and is a must for anyone who cooks, is learning to cook or has never picked up a knife before and wants to learn the right way from the beginning. This is destined to be the definitive guide to cooking for many years to come. A masterpiece!
Was this comment helpful? | Yes | No

Product Details

ISBN:
9781580087896
Author:
Peterson, James
Publisher:
Ten Speed Press
Subject:
Cookery
Subject:
Courses & Dishes - General
Subject:
Cooking and Food-General
Copyright:
Publication Date:
20071031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
560
Dimensions:
11.3 x 9.9 x 1.53 in 5.55 lb

Other books you might like

  1. The Seventh Daughter: My Culinary...
    Sale Hardcover $12.98
  2. Simply Scones: Quick and Easy... Used Trade Paper $4.95
  3. Young Man and the Sea: Recipes and...
    Used Hardcover $5.50
  4. The Zuni Cafe Cookbook: A Compendium... Used Hardcover $25.00
  5. 1080 Recipes Used Hardcover $17.50
  6. The Art of Simple Food: Notes,...
    Used Hardcover $18.00

Related Subjects

Arts and Entertainment » Architecture » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » International General

Cooking Used Hardcover
0 stars - 0 reviews
$26.00 In Stock
Product details 560 pages Ten Speed Press - English 9781580087896 Reviews:
"Publishers Weekly Review" by , "Peterson's masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books. The substantial volume is replete with step-by-step color photos, often 10 to 15 per recipe or process, that show the stages of a steak's doneness or how to make napoleons. The immense store of 'recipes to learn by' is arranged partly by course and partly by main ingredient, with each section proceeding through many of his 10 basic techniques. Peterson is careful to include a range of dishes for every skill level, and cooks with any amount of experience will appreciate the numerous boxes that highlight preparation tips and tricks. Dominated by recipes like Fish Meunire and Boeuf la Bourguignonne and with a prodigious chapter on sauces, the book feels like an old-fashioned French culinary education slightly updated with some nominally international dishes (Lamb Korma, Chiles Rellenos with Tomatillo Sauce), an attribute that may turn off some modern-minded cooks, but will reward those keen to absorb Peterson's deep knowledge of food and well-honed explanations for how best to prepare it. Color photos not seen by PW." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , James Peterson, one of the countrys most revered cooking teachers, provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease in success. This instructional manual details techniques, teaches basic recipes, and includes hundreds of photos.Ten Speed Press
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.