James Peterson (2)
Autor/a de Sauces: Classical and Contemporary Sauce Making
Per altres autors anomenats James Peterson, vegeu la pàgina de desambiguació.
Sobre l'autor
James Peterson, a California native, learned to cook in France and later served an apprenticeship in the kitchen of three-star chef Georges Blanc. In 1979 he moved to New York and opened the West Village restaurant Le Petit Robert, where he served rustic French food until 1984. For the last 16 mostra'n més years Peterson has been teaching cooking at the French Culinary Institute and at Peter Kump's Cooking School, and is often a guest speaker at cooking schools around the country mostra'n menys
Crèdit de la imatge: via Penguin Random House
Obres de James Peterson
Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes (2012) 385 exemplars
Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups (1605) 378 exemplars
What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks (2007) 290 exemplars
Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education: Recipes and Techniques from Cooking (2012) 10 exemplars
Soups and Broths: James Peterson's Kitchen Education: Recipes and Techniques from Cooking (2012) 8 exemplars
Etiquetat
Coneixement comú
- Data de naixement
- 20th Century
- Gènere
- male
- Nacionalitat
- USA
- Lloc de naixement
- California, USA
Membres
Ressenyes
Premis
Potser també t'agrada
Autors associats
Estadístiques
- Obres
- 21
- Membres
- 3,540
- Popularitat
- #7,172
- Valoració
- 4.0
- Ressenyes
- 34
- ISBN
- 85
- Llengües
- 10
- Preferit
- 1
What this cookbook is great for are ALL of the classical French & (mostly western) European sauces, cheffy fine-dining sauces, molecular gastronomical sauces, medieval European sauces!!!, a whole chapter of Asian sauces, and Italian pasta sauces. Many of the sauce recipes have a recipe to show how to use the sauce in a finished dish. Quite a lot of the sauces have suggestions for how they can be improved with all of the chemicals of molecular gastronomy, but the majority of the recipes can be made with ingredients available at your neighborhood grocery store plus an average liquor store if you avoid the recipes that call for truffles and sea urchin.
For me, the book is worth the purchase price for the medieval, renaissance-era, and other historical recipes. That was a pleasant surprise to find in the book! Despite being a book geared toward chefs, the recipes aren't too complicated.… (més)