Cooking (Hardcover)

by James Peterson (Author)
Key Phrases: royal icing, red wine pot roast, tarragon butter, Salt Pepper, Yukon Gold, United States (more...)

Editorial Reviews

Amazon.com Review
Put simply, Cooking is a revelation. No other cookbook so deftly illustrates as broad a scope of classic culinary methods and flavors as you'll 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. What's 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

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Luscious Recipes from Cooking

Artichoke and Toasted Walnut Salad

Braised Short Ribs

Classic French Apple Tart

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From Publishers Weekly
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 Meunière and Boeuf à 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. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Details Hardcover: 560 pages Publisher: Ten Speed Press (October 1, 2007) Language: English ISBN-10: 1580087892 ISBN-13: 978-1580087896 Product Dimensions: 10.9 x 9.8 x 1.5 inches Shipping Weight: 5.5 pounds (View shipping rates and policies) Average Customer Review: 4.7 out of 5 stars See all reviews (27 customer reviews) Amazon.com Sales Rank: #17,205 in Books (See Bestsellers in Books) Popular in this category: (What's this?) #15 in  Books > Cooking, Food & Wine > Regional & International > International

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Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
royal icing, red wine pot roast, tarragon butter, tart dough, shellfish steaming liquid, passes the windowpane test, diameter than the pie plate, lightly syrupy consistency, brown chicken broth, plastic vegetable slicer, crudité salads, meat glaze, warmed soup plates, duck thighs, brioche têtes, pastry lose, slightest crunch, chilhuacle negro, red waxy potatoes, butter froths, pound cold butter, oily herbs, pint pearl onions, dough against the bottom, medium peaks form

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Salt Pepper, Yukon Gold, United States, Grand Marnier, Apple Pie, New Zealand, Fillets of Sea Bass, New York, Sautéed Chicken, Béchamel Sauce, Hollandaise Sauce, New England, Slow-Roasted Duck Thighs, Tomato Coulis, Monterey Jack, Sautéed Squab, Granny Smith, Golden Delicious, Salt White, Bordelaise Sauce, Braised Fillets of Striped Bass, Sautéed Calf's Liver, Other White Fish, Malmsey Madeira, Basil-Ricotta Filling

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	76% buy the item featured on this page: Cooking 4.7 out of 5 stars (27) $26.40
	9% buy The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs 4.7 out of 5 stars (46) $23.10
	8% buy Sauces: Classical and Contemporary Sauce Making 4.5 out of 5 stars (49) $31.47
	3% buy Essentials of Cooking 4.6 out of 5 stars (29) $16.47

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Customer Reviews

27 Reviews 5 star:  (20) 4 star:  (6) 3 star:    (0) 2 star:  (1) 1 star:    (0)           Average Customer Review 4.7 out of 5 stars (27 customer reviews)		Share your thoughts with other customers:
Most Helpful Customer Reviews 131 of 137 people found the following review helpful: 5.0 out of 5 stars Excellent Insights and Training on Cooking...With a Bullet!, November 19, 2007 By  B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews (TOP 50 REVIEWER)    (REAL NAME)    `Cooking' by culinary teacher extraordinaire, James Peterson has every symptom of being this veteran writer's magnum opus. Since Peterson has written many other excellent cookbooks, he may have created the problem for this book of living up to his earlier works. In fact, he has written the definitive book on `Sauces' plus `Fish and Shellfish', `Splendid Soups', `Essentials of Cooking', `Glorious French Food', and `What's a Cook to Do', which are among the best on their subject. This last volume is possibly the best book of the `Tips and Tricks' genre. If you have none of Peterson's other books, your decision easy. Like most of his other books in their genres, this is among the best textbooks on cooking techniques for amateur cooks. Other books in this class are Madeleine Kamman's `The New Making of a Cook' and Darina Allen's `Ballymaloe Cooking School Cookbook'. It is better than the CIA's `The New Professional Chef', which is oriented toward restaurant cooking. The only cooking textbook I would recommend to supplement this book for most people is Jacques Pepin's classic `Complete Techniques'. Peterson sees and says things which most other culinary writers miss or take for granted. High among this list of insights is that for the dedicated amateur cook, specific recipes are far less important than the mastering of general principals, so that one can reach that desirable plateau of culinary skill where you can cook without a cookbook. Two of my favorites I found in this book are the observation that olive oil is NOT a good oil for vinaigrettes (it becomes bitter) and when sautéing fish in aluminum pans, they must be heated quite hot or the fish will certainly stick. To be sure, the objective of dedicating time exclusively to learning how to cook may not be for everyone. One can eat well and be well nourished by following Rachael Ray's recipes by rote, even if it takes you twice as long as the speedy Rachael. If cooking quickly is what you need, this book may not be for you (however, following Rachael's recipes is improved greatly by mastering techniques in this book). Thus, Peterson begins his book with a discussion of the ten basic cooking methods. From there, Peterson has chapters of recipes covering virtually every major ingredient and style of cooking. And, that is all he has. True to his title, this book is about `Cooking' and nothing else. It has no bibliography, no chapter on cooking equipment, no chapter on sanitation, no chapter on kitchen safety, and no chapter on nutrition. All of these things are important, but to paraphrase the famous line from `The Hustler', "This is Ames, Man. No gambling, no bowling, no card playing, just `Cooking'". To enhance that concentration on cooking, Peterson begins with one of the best Tables of Contents I've seen in a fair while. Every recipe in the 22 chapters from `Starters' to `Cookies' is in the TofA. Another major feature of the book is the truly encyclopedic array of `How To' photographic essays demonstrating how to perform specific techniques. Like the insights and observations, this feature is also more important than the specific recipes. There are over 220 of these, more than the number of recipes you get in most cookbooks. Notable is the fact that all photographs in these series were taken by the author. By the author's count, there are 600 recipes in the book. It is obvious that this may not contain every recipe you may ever need (`Joy of Cooking' has 4000 recipes), but it is a pretty good bet that it contains virtually every familiar recipe, especially from the French canon and from the classic American table. Thus, this book becomes an excellent reference for when you wish to make a Caesar salad, a French Potato salad, veal Marsala, buttermilk biscuits, or a simple omelet. Not only will Peterson give you everything you need to know about making an omelet, he will offer up some insights about the process which may have even escaped Julia Child and Elizabeth David. This is not to say every recipe will be the most authoritative last word. Since Peterson has already written the definitive book on `Sauces', his information on that subject will be sound, but not exhaustive. His recipe for buerre blanc in `Cooking' is less detailed than the recipe for the same sauce in `Sauces'. But then, `Sauces' was, to a certain extent, written for the professional chef. Just as this is not the book for those who wish to be in and out of the kitchen quickly, it is also not for anyone with major weight loss issues. There is much butter, cream and pork fat to be found on these pages. Unlike the superb Alice Waters book, `The Art of Simple Cooking', this is not for those who wish to limit themselves to simple recipes. It includes famously difficult or time-consuming recipes such as soufflés, duck comfit, cassoulet, and risottos. On the other hand, most of these seemingly intimidating dishes become easy once you actually know how to do them, and do them a few times. I am especially fond of the fact that the author gives us just as many recipes for lamb as he does for pork. That means, regardless of what your personal tastes may be (unless you are a dedicated Francophobe or a vegan) you will almost certainly find much in this book you will find useful. And, most cookbooks this size with this many pictures easily run $20 more expensive. So, if you own few or no other James Peterson books, this one is a must buy if you wish to learn to improve your cooking. If I were to find anything amiss with the cookbook, it is the size. It will really tie up real estate on the kitchen table. Thankfully, the book is a great read for the armchair, so it pays its way outside the kitchen! 42 of 42 people found the following review helpful: 5.0 out of 5 stars Best General Cooking and Baking Book Ever, December 31, 2007 By  Ronald Lerman (Amelia Island, Fl) - See all my reviews (REAL NAME)    I cannot overstate how good a book this is for the maniacially dedicated amateur. While I have dozens of classics to choose from, my favorite go to books for real "stretching" over the past twenty years have been Pepin's Technique/Methode and Kamman's New Making of a Cook. Peterson's 'Cooking' is far broader than Pepin's and comes with much better instructions and pictures than Kamman's, whose incessant scientific editorial comments can be bothersome. Peterson's approach is no nonsense, modern and worldy; many of us view Hot and Sour Soup, Chile Rillenos or Indian Chutney as everyday eating out staples, and if we like the presentation or want to "shoot" the chef in action, our cell phones are on the ready. This then is the sheer genius of the work. Peterson teaches, with simple instructions and copius "how to" color photos (1500), both basic and advanced principles and then gives us recipes (600) tips and techniques that employ these skills for an evolving everyday mastery of more than just basic french cuisine. Beginners can easily master fluffy omelettes, linguine with clam sauce or thai curry. More advanced cooks can go for terrine of foie gras or croissants from scratch. Even the holiday only cook can find out how to roast turkey and get a carmelized crust for the gravy- how many once in while cooks get treated to those kinds of tips? Everything seems so accessible! To be sure other texts offer more in depth text and picture coverage of specific areas (Rinehart's 'Bread Bakers Apprentice' or Pepin's 'Technique/Methode' with instructions for the arduous but rewarding 48hr. meat glaze are good examples). And there are more genuinely encyclopedic books of great value- James Beard's 'American Cookery' comes to mind. Still, with numerous alternative recommendations to the recipes, this book covers a vast canvas of modern cookery. We even get a colored pictorial "degree of doneness" guide to steak "bleu" showing 90 degrees all the way through to medium well at 145. Your guests will be fascinated choosing their "color" and will leave your home knowing what temperature they like! One glaring deficiency is that Peterson does not provide US or metric weight measurements to more easily execute and scale recipes- a major disappointment. Another early complaint- I've only had this book two weeks but have already spent many hours with it reading and cooking- is that Peterson tells his audience that plain jane salt is "fine" for regular use when even the most novice cook should be instructed to use Kosher salt (at minimum) for reduced salinity and increased control. I know- get a life! In summary, the beauty of this book more than any I've seen is that rather than showing us how to prepare a fish dish, Peterson teaches us how to fish (figuratively). This fundamental skill development, so available at both the novice and advanced levels, across so many genres of food, is what makes this work a "budding" classic. Peterson is no stranger to James Beard Foundation and other awards. And as there are only two reviews on Amazon at 31 December, we can see just how new and relatively undiscovered this work is(published 2007). I have ordered copies of this for my children, nieces and nephews. They are aware of my obsessions, as well as the the smells and tastes of my kitchen, and so too have begun gravitating toward more adventurous eating and cooking. What a great introduction to the joys of mastering a broad array of culinary skills, from the how to's of vinagrettes, starters and sauces, through meats, fish, veggies, eggs and souffles, complemented with a surprisngly strong take on breads, pies, pastries, and cakes. 'Cookbook' is the single best of its kind. A real winner. 22 of 24 people found the following review helpful: 5.0 out of 5 stars Fantastic Cookbook..... truly beautifully written and illustrated!, December 7, 2007 By  Billy Goat Ranch "Art, Craft, & Book Junkie" (Hill Country, TX USA) - See all my reviews    I love all of James Peterson's books and recipes that I have tried....this one is the best so far... the book is well worth twice the price! It is exceptional for any level of cook- wish that I had this as my FIRST cookbook... it may have been the only one I truly needed to learn from! The section on lamb is stunning....		Ad feedback   Most Recent Customer Reviews 2.0 out of 5 stars Techniques experienced cooks only Some of the more advanced techniques in this book are not described in sufficient detail. For example a recipe for wine sauce just says to add wine but fails to say how much. Read more Published 14 hours ago by Lisa 5.0 out of 5 stars Cooking by James Peterson I bought this for my husband he has the sauces and fish cookbooks by James Peterson as well. He is an experienced cook but he has been bored lately. Read more Published 1 month ago by S. Wrangell 5.0 out of 5 stars A truly terrific kitchen bible! 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". Read more Published 1 month ago by Pam 5.0 out of 5 stars Cooking This book is a complete guide to cooking. I thought I knew a lot about cooking until I read this book. I appreciate the photos and details in creating the dishes. Published 3 months ago by Karla 5.0 out of 5 stars I'm learning a lot. I've been cooking for years. My saintly wife has lived with more experiments than anyone shoyld have to endure. Read more Published 4 months ago by T. Ryan 4.0 out of 5 stars Simply wonderful cookbook! If you love to cook, this is a treasure. The author knows what he is doing, is a wonderful teacher, and the pictures are absolutely fantastic. Read more Published 5 months ago by Susan Batz 5.0 out of 5 stars Purchased for a gift and now I'm buying my own I purchased Professional Chef for myself and "Cooking" as a gift for someone. Having both books side by side I decided to return Professional Chef and buy a 2nd "Cooking" book... Read more Published 6 months ago by Judy Ducharme 5.0 out of 5 stars Just the facts, man A perfect tool for mastering the essentials of home gourmet cooking. Not for the meatloaf maker, but if you want the perfect homemade eggs benedict--this is your book. Published 6 months ago by Kelly Welch 4.0 out of 5 stars Geat suff Certainly one of the best cook books I own...great pictures on how to do certain dishes, its a lenghty book but perfect for a beginner in the cooking department... Read more Published 6 months ago by Michael A. G. Matthews 4.0 out of 5 stars Great for starters This book is great for me because it breaks down everything I need to know and never had a clue about when it comes to the kitchen. Read more Published 7 months ago by D. Angel Search Customer Reviews Only search this product's reviews

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Product Details

• Hardcover: 560 pages
• Publisher: Ten Speed Press (October 1, 2007)
• Language: English
• ISBN-10: 1580087892
• ISBN-13: 978-1580087896
• Product Dimensions: 10.9 x 9.8 x 1.5 inches
• Shipping Weight: 5.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars See all reviews (27 customer reviews)
• Amazon.com Sales Rank: #17,205 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

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  Books > Cooking, Food & Wine > Regional & International > International

Customer Reviews

Most Helpful Customer Reviews

131 of 137 people found the following review helpful:

5.0 out of 5 stars Excellent Insights and Training on Cooking...With a Bullet!, November 19, 2007

By	B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews (TOP 50 REVIEWER)    (REAL NAME)

`Cooking' by culinary teacher extraordinaire, James Peterson has every symptom of being this veteran writer's magnum opus. Since Peterson has written many other excellent cookbooks, he may have created the problem for this book of living up to his earlier works. In fact, he has written the definitive book on `Sauces' plus `Fish and Shellfish', `Splendid Soups', `Essentials of Cooking', `Glorious French Food', and `What's a Cook to Do', which are among the best on their subject. This last volume is possibly the best book of the `Tips and Tricks' genre.
If you have none of Peterson's other books, your decision easy. Like most of his other books in their genres, this is among the best textbooks on cooking techniques for amateur cooks. Other books in this class are Madeleine Kamman's `The New Making of a Cook' and Darina Allen's `Ballymaloe Cooking School Cookbook'. It is better than the CIA's `The New Professional Chef', which is oriented toward restaurant cooking. The only cooking textbook I would recommend to supplement this book for most people is Jacques Pepin's classic `Complete Techniques'.
Peterson sees and says things which most other culinary writers miss or take for granted. High among this list of insights is that for the dedicated amateur cook, specific recipes are far less important than the mastering of general principals, so that one can reach that desirable plateau of culinary skill where you can cook without a cookbook. Two of my favorites I found in this book are the observation that olive oil is NOT a good oil for vinaigrettes (it becomes bitter) and when sautéing fish in aluminum pans, they must be heated quite hot or the fish will certainly stick.
To be sure, the objective of dedicating time exclusively to learning how to cook may not be for everyone. One can eat well and be well nourished by following Rachael Ray's recipes by rote, even if it takes you twice as long as the speedy Rachael. If cooking quickly is what you need, this book may not be for you (however, following Rachael's recipes is improved greatly by mastering techniques in this book). Thus, Peterson begins his book with a discussion of the ten basic cooking methods. From there, Peterson has chapters of recipes covering virtually every major ingredient and style of cooking. And, that is all he has. True to his title, this book is about `Cooking' and nothing else. It has no bibliography, no chapter on cooking equipment, no chapter on sanitation, no chapter on kitchen safety, and no chapter on nutrition. All of these things are important, but to paraphrase the famous line from `The Hustler', "This is Ames, Man. No gambling, no bowling, no card playing, just `Cooking'".
To enhance that concentration on cooking, Peterson begins with one of the best Tables of Contents I've seen in a fair while. Every recipe in the 22 chapters from `Starters' to `Cookies' is in the TofA. Another major feature of the book is the truly encyclopedic array of `How To' photographic essays demonstrating how to perform specific techniques. Like the insights and observations, this feature is also more important than the specific recipes. There are over 220 of these, more than the number of recipes you get in most cookbooks. Notable is the fact that all photographs in these series were taken by the author. By the author's count, there are 600 recipes in the book. It is obvious that this may not contain every recipe you may ever need (`Joy of Cooking' has 4000 recipes), but it is a pretty good bet that it contains virtually every familiar recipe, especially from the French canon and from the classic American table. Thus, this book becomes an excellent reference for when you wish to make a Caesar salad, a French Potato salad, veal Marsala, buttermilk biscuits, or a simple omelet. Not only will Peterson give you everything you need to know about making an omelet, he will offer up some insights about the process which may have even escaped Julia Child and Elizabeth David.
This is not to say every recipe will be the most authoritative last word. Since Peterson has already written the definitive book on `Sauces', his information on that subject will be sound, but not exhaustive. His recipe for buerre blanc in `Cooking' is less detailed than the recipe for the same sauce in `Sauces'. But then, `Sauces' was, to a certain extent, written for the professional chef.
Just as this is not the book for those who wish to be in and out of the kitchen quickly, it is also not for anyone with major weight loss issues. There is much butter, cream and pork fat to be found on these pages. Unlike the superb Alice Waters book, `The Art of Simple Cooking', this is not for those who wish to limit themselves to simple recipes. It includes famously difficult or time-consuming recipes such as soufflés, duck comfit, cassoulet, and risottos. On the other hand, most of these seemingly intimidating dishes become easy once you actually know how to do them, and do them a few times.
I am especially fond of the fact that the author gives us just as many recipes for lamb as he does for pork. That means, regardless of what your personal tastes may be (unless you are a dedicated Francophobe or a vegan) you will almost certainly find much in this book you will find useful. And, most cookbooks this size with this many pictures easily run $20 more expensive. So, if you own few or no other James Peterson books, this one is a must buy if you wish to learn to improve your cooking. If I were to find anything amiss with the cookbook, it is the size. It will really tie up real estate on the kitchen table. Thankfully, the book is a great read for the armchair, so it pays its way outside the kitchen!

42 of 42 people found the following review helpful:

5.0 out of 5 stars Best General Cooking and Baking Book Ever, December 31, 2007

By	Ronald Lerman (Amelia Island, Fl) - See all my reviews (REAL NAME)

I cannot overstate how good a book this is for the maniacially dedicated amateur. While I have dozens of classics to choose from, my favorite go to books for real "stretching" over the past twenty years have been Pepin's Technique/Methode and Kamman's New Making of a Cook. Peterson's 'Cooking' is far broader than Pepin's and comes with much better instructions and pictures than Kamman's, whose incessant scientific editorial comments can be bothersome.

Peterson's approach is no nonsense, modern and worldy; many of us view Hot and Sour Soup, Chile Rillenos or Indian Chutney as everyday eating out staples, and if we like the presentation or want to "shoot" the chef in action, our cell phones are on the ready. This then is the sheer genius of the work. Peterson teaches, with simple instructions and copius "how to" color photos (1500), both basic and advanced principles and then gives us recipes (600) tips and techniques that employ these skills for an evolving everyday mastery of more than just basic french cuisine. Beginners can easily master fluffy omelettes, linguine with clam sauce or thai curry. More advanced cooks can go for terrine of foie gras or croissants from scratch. Even the holiday only cook can find out how to roast turkey and get a carmelized crust for the gravy- how many once in while cooks get treated to those kinds of tips? Everything seems so accessible!

To be sure other texts offer more in depth text and picture coverage of specific areas (Rinehart's 'Bread Bakers Apprentice' or Pepin's 'Technique/Methode' with instructions for the arduous but rewarding 48hr. meat glaze are good examples). And there are more genuinely encyclopedic books of great value- James Beard's 'American Cookery' comes to mind. Still, with numerous alternative recommendations to the recipes, this book covers a vast canvas of modern cookery. We even get a colored pictorial "degree of doneness" guide to steak "bleu" showing 90 degrees all the way through to medium well at 145. Your guests will be fascinated choosing their "color" and will leave your home knowing what temperature they like!

One glaring deficiency is that Peterson does not provide US or metric weight measurements to more easily execute and scale recipes- a major disappointment. Another early complaint- I've only had this book two weeks but have already spent many hours with it reading and cooking- is that Peterson tells his audience that plain jane salt is "fine" for regular use when even the most novice cook should be instructed to use Kosher salt (at minimum) for reduced salinity and increased control. I know- get a life!

In summary, the beauty of this book more than any I've seen is that rather than showing us how to prepare a fish dish, Peterson teaches us how to fish (figuratively). This fundamental skill development, so available at both the novice and advanced levels, across so many genres of food, is what makes this work a "budding" classic. Peterson is no stranger to James Beard Foundation and other awards. And as there are only two reviews on Amazon at 31 December, we can see just how new and relatively undiscovered this work is(published 2007).

I have ordered copies of this for my children, nieces and nephews. They are aware of my obsessions, as well as the the smells and tastes of my kitchen, and so too have begun gravitating toward more adventurous eating and cooking. What a great introduction to the joys of mastering a broad array of culinary skills, from the how to's of vinagrettes, starters and sauces, through meats, fish, veggies, eggs and souffles, complemented with a surprisngly strong take on breads, pies, pastries, and cakes. 'Cookbook' is the single best of its kind. A real winner.

22 of 24 people found the following review helpful:

5.0 out of 5 stars Fantastic Cookbook..... truly beautifully written and illustrated!, December 7, 2007

By	Billy Goat Ranch "Art, Craft, & Book Junkie" (Hill Country, TX USA) - See all my reviews

I love all of James Peterson's books and recipes that I have tried....this one is the best so far... the book is well worth twice the price! It is exceptional for any level of cook- wish that I had this as my FIRST cookbook... it may have been the only one I truly needed to learn from!

The section on lamb is stunning....