- Hardcover: 560 pages
- Publisher: Ten Speed Press (October 1, 2007)
- Language: English
- ISBN-10: 1580087892
- ISBN-13: 978-1580087896
- Product Dimensions: 9.9 x 1.5 x 11.2 inches
- Shipping Weight: 5.5 pounds
- Average Customer Review: 97 customer reviews
- Amazon Best Sellers Rank: #434,248 in Books (See Top 100 in Books)
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Cooking: 600 Recipes, 1500 Photographs, One Kitchen Education Hardcover – October 1, 2007
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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
Luscious Recipes from Cooking
Braised Short Ribs
Classic French Apple Tart
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.)
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What really sold me on Cooking was the roast chicken, and cheese soufflé recipies. I had never cooked soufflé before, and had always had a hit or miss experience with roasting chicken. By using Cooking, I made soufflés that were not only enjoyed by all, but were gorgeous to look at, and did not immediately fall when removed from the oven. I have made the roast chicken several times now, and each time it comes out perfect; crunchy browned skin, and meat so juicy my wife couldn't believe it was cooked all the way (we both grew up with overcooked chicken).
I highly recommend Cooking for anyone that has the time and desire to make great food. Well worth the price.
Most recent customer reviews
You can't go wrong wit James Peterson