Cooking, James Peterson

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59.000₫
In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way...
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In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. 

   • Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook. 
   • 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie. 
   • 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire.
   • James Peterson has more than 1 million cookbooks in print.

 

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    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

     

    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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