Cooking by James Peterson
Cooking By James Peterson
Put simply, Cooking is a revelation. No other cookbook so deftly illustrates
as broad a scope of classic culinary methods and flavors as youll find
here. As a veteran chef and award-winning cookbook author, James
Peterson is uniquely qualified to take food lovers into the modern kitchen
and turn them into passionate, precise, intuitive cooks. Whats most
impressive about a book of this breadth and size (540 pages and 600
recipes, brought to life with 1500 vivid color photographs) is how
accessible and fun it is to read. Every recipe in Cooking sings with a deep
knowledge of the ingredients at hand, encouraging cooks not just to follow
the recipe but to really understand and relish in the process, and the
result is a terrific turn-to reference for any cook seeking inspired
instruction. --Anne Bartholomew Luscious Recipes from Cooking
Artichoke and Toasted Walnut Salad

Braised Short Ribs
Classic French Apple Tart
Personal Review: Cooking by James Peterson
Ok, so where do I begin?! I think that I'll start off by saying that this is
simply a GREAT book! It does what it says in the title - "Cooking". There're
over 500 pages worth of recipes, step-by-step techniques, over 1,500
pictures for those of you who are visual learners, and more! How do I
emphasize this enough.. The table of contents are 6 large pages long and
consist of:
1. Techniques - e.g. roasting, braising, poaching, smoking, steaming,
sauteing, barbecuing, boiling.
2. Starters - e.g. cheese puffs, canapes, tartlets, foie gras terrine, chicken
liver mousse, fried squid, crab cakes.
3. Broths and soups - e.g. brown chicken broth, fish broth,, beef
consomme, mushroom soup, miso soup, tomato soup, french onion soup,
gazpacho, Thai hot-and-spicy shrimp soup, Chinese hot-and-sour soup,
oxtail soup.
4. Salads - e.g. vinaigretter, caesar salad, mushroom and duck confit
salad, salad nicoise, japanese cucumber sald, pasta or rice salad.
5. Eggs and cheese - e.g. cheese souffles, quiche, cheese fondue.
6. Shellfish - e.g. mussels steamed in white wine, clam chowder, oyster on
the half shell, sauteed scallops, shrimp tagine, boiled lobster, blue crab
soup, braised squid.
7. Fish - e.g. Salmon teriyaki, red wine fish stew, skates with caper and
lemon, grilled tuna, Indian style braised fillet of stiped bass.
8. Beef - e.g. grilled/broiled steak, tenderloin sandwich, the best burgers,
beef stew, boeuf a la bourguignonne.
9. Veal - e.g. roasted veal, veal pot roast, veal piccata, sauteed calf's liver,
braised sweetbreads with root vegetable mecedoine.
10. Lamb - e.g. braised lamb shank with garlic, roast lamb, lab stew, lamb
korma, lamb pot roast.
11. Pork - e.g. roast country ham, pork loin roast, pork tenderloin with
apples, barbecued pork spareribs, sweet and sour pork.

12. Chicken and turkey - e.g. roast chicken, provencal chicken with aioli,
tomatoes and basil; chicken fricassee with morels, Thai chicken curry,
Fried chicken, roast turkey and gravy.
13. Duck and small birds - e.g. sauteed duck breasts, slow roasted duck
with red cabbage and apples, duck confit, sauteed whole quail.
14. Vegetables, beans, and herbs - e.g. boiled/steamed vegetables, basic
spinach, glazed baby carrots, roast vegetables, baked potatoes, french
fries, grilled zucchini, bell peppers with herbs and anchovies, cauliflower
gratin, cassoulet.
15. Sauces, salsas, and chutneys - e.g. bechamel sauce, creme anglaise,
beurre blanc, bordelaise sauce, brown sauce, bolognese sauce,
mayonnaise, tartar sauce, pesto, yakitori sauce, guacamole, Vietnamese
basic fish dipping sauce, herb chutney.
16. Pasta, rice, and polenta - e.g. fresh egg pasta noodles, raviolo, aioli,
linquine, lasagne, risotto, couscous, rice pilaf, polenta.
17. Quick breads and flat cakes - e.g. blueberry muffins, scones,
pancakes, waffles, french toast.
18. Breads - e.g. basic white bread, baguettes, ciabatta, sourdough bread,
rye bread, pizza dough, pita bread, focaccia, brioche,
cinnamon rolls.
19. Cakes - e.g. classic sponge cakes, pound cakes, angel food cake,
Devil's food cake, cheesecake, strawberry shortcake, meringue.
20. Pies and tarts - e.g. apple pie, pecan pie, banana cream pie, cherry
cobblers, lemon curd, brown butter.
21. Pastries - e.g. puff pastry, napolens, croissants, danish pastries,
eclairs.
22. Custards, souffles, and mousses - e.g. cremem brulee, ginger pots de
creme, zabaglione, panna cotta, souffles, narquise, chocolate mousse.
23. Cookies - e.g. butter cookies, shortbread, madeleines, almond tuiles,
macaroons, biscotti, brownies, lemon bars.
Plus MANY MANY MORE!!!
(PHEW!)
The recipes are very straightforward and clearly written, making it
extremely easy to follow. The book doesn't call for too many hard-to-find

ingredients, which is always a bonus! I've tried several recipes already and
they've all worked wonderfully and are fail-proof! I cannot recommend this
book enough. It'll be suitable for all levels, but especially good for
beginners and casual cooks who wants to learn new and correct skills and
techniques - as this book has sooooo many pictures showing you how to
do things. For those who are experienced cooks, you'll also benefit from
this book as it gives you plenty of ideas on what you can do with different
cuts of meat, etc.
Overall, a must-buy, a kitchen bible, a good reference. Buy it! You will not
be disappointed!
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