Front Cover
Ten Speed Press, 2007 - Cooking - 534 pages
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.

What people are saying - Write a review

User ratings

5 stars
4 stars
3 stars
2 stars
1 star

LibraryThing Review

User Review  - TigerLMS - LibraryThing

A fantastic cooking tutorial with great step-by-step photographs which highlight the cooking process for the non-culinary-school educated among us. Highly recommended. I use this reference frequently. Read full review


User Review  - Not Available - Book Verdict

Peterson is a cooking teacher and author of more than a dozen other cookbooks, includingEssentials of Cooking and Whatƒ¯‚¿‚½s a Cook To Do? His big, new book, which includes 600 recipes and more ... Read full review

About the author (2007)

JAMES PETERSON is an award-winning cookbook writer and cooking teacher, whose career began as a young cook in Paris. In the mid-eighties, he was a partner and cook at the Greenwich Village restaurant Le Petit Robert. A cooking teacher for over two decades, teaching at Peter Kump's New York Cooking School and at the French Culinary Institute, he is the author of 13 books, including Sauces, which was his first book and the 1991 James Beard Cookbook of the Year. A self-taught food photographer, James creates the photography for his own books as well as for others' projects. He lives in Brooklyn, New York.

Bibliographic information