Imatge de l'autor

Per altres autors anomenats James Peterson, vegeu la pàgina de desambiguació.

21 obres 3,540 Membres 34 Ressenyes 1 preferits

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

Essentials of Cooking (1999) 426 exemplars
Cooking (2007) 224 exemplars
Baking (2009) 183 exemplars
Simply Salmon (2001) 87 exemplars
Meat: A Kitchen Education (2010) 84 exemplars
The Duck Cookbook (2003) 36 exemplars

Etiquetat

Coneixement comú

Data de naixement
20th Century
Gènere
male
Nacionalitat
USA
Lloc de naixement
California, USA

Membres

Ressenyes

This book lost a star because there is no American barbecue sauce recipe. I believe that barbecue sauce is the quintessential American sauce and it should have been included. You could argue that tomato ketchup and yellow mustard are the most American sauces, but there aren't recipes for those in this cookbook either. You could also say that ranch dressing is the most American sauce of them all, but you won't find that amongst the "salad sauces". The only sauce from the Americas is Mexican salsa and there's not even a chimichurri sauce.

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)
 
Marcat
ChristinasBookshelf | Hi ha 7 ressenyes més | Feb 16, 2023 |
For me, it's three stars, BUT.. If you're just starting out cooking, this book is immensely useful and I totally recommend it. I rarely use it though.
 
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womanwoanswers | Hi ha 1 ressenya més | Dec 23, 2022 |
cooking reference. This is not a cookbook but rather a pictorial guide to what relative stages of doneness look like (i.e., well-done vs. rare--overcooked eggs vs. perfectly cooked), which is kind of a neat thing to have on your shelf but probably not necessary for experienced home cooks.
 
Marcat
reader1009 | Jul 3, 2021 |

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Estadístiques

Obres
21
Membres
3,540
Popularitat
#7,172
Valoració
4.0
Ressenyes
34
ISBN
85
Llengües
10
Preferit
1

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