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To teach skills and technique, Peterson leads you, for example, through sweating the leeks for Pureed Leek and Potato Soup in butter, then cooking the potatoes until they soften, and so on. This explanation includes no quantities or timing. Peterson's point is that these vary according to how much soup you are making, so he tells what to look for and when, enabling you to make this soup for 4 or 40. One possible drawback of this book is that you may have to consult its well-organized index when you need to locate one of the valuable hints grouped in any of the Kitchen Notes and Tips boxes, like the fact that chicken can be cooked over lower heat than steaks and chops because it takes longer to cook through. But cooks and eager students will settle into Essentials of Cooking, as one dives into a good novel, becoming immersed in its depth and practicality. Complete beginners might feel overwhelmed at first by the density of information and the tightly packed layout on each page. If they view this volume as a handbook, reading particular sections as needed, they will comfortably appreciate the nurturing Peterson offers their kitchen skills. --Dana Jacobi --This text refers to an out of print or unavailable edition of this title.
My daughter recommended this book and I have enjoyed it immensely!Published 5 months ago by Pamela Payne-Dyson
Whether you are an amateur looking for a good starting point or intermediate looking to expand your knowledge or maybe even pro double checking your technique this book is great! Read morePublished 17 months ago by Mikey6119x
a great book. you can look up anything. great pictures. no steps missed.
I loved it so much, I had to buy it again when the old one moved on to someone else.
This is a complete cookbook, and I really like it. It is very clear, tells you how to do everything.Published 21 months ago by Kelly Girl
James Peterson is a great food author and this book is essential to a chefs library. I love his books and they are so educational.Published 23 months ago by jonathan flatt
I would recommend this book to all aspiring chefs. He has achieved his goal of helping home chefs like myself to not be overly reliant on recipes. Read morePublished on August 7, 2013 by Hugh F. Guinn Jr.