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For other authors named James Peterson, see the disambiguation page.

21 Works 3,569 Members 34 Reviews 1 Favorited

About the Author

James Peterson, a California native, learned to cook in France and later served an apprenticeship in the kitchen of three-star chef Georges Blanc. In 1979 he moved to New York and opened the West Village restaurant Le Petit Robert, where he served rustic French food until 1984. For the last 16 show more years Peterson has been teaching cooking at the French Culinary Institute and at Peter Kump's Cooking School, and is often a guest speaker at cooking schools around the country show less
Image credit: via Penguin Random House

Works by James Peterson

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baking (37) BN (9) cook (11) cookbook (437) cookbooks (114) cookbooks-to-read (9) cookery (85) cooking (479) cooking techniques (9) culinary (22) fish (28) food (174) food and cooking (26) food and drink (17) France (11) French (32) General (9) hardcover (8) HC (10) instructional (10) James Peterson (13) Kindle (16) kitchen (15) meat (15) non-fiction (112) own (9) Peterson (8) recipes (76) reference (74) region-world (10) salmon (9) sauces (85) seafood (32) shellfish (8) soup (49) technique (45) to-read (54) vegetables (58) vegetarian (20) wine (13)

Common Knowledge

Birthdate
20th Century
Gender
male
Nationality
USA
Birthplace
California, USA

Members

Reviews

This book lost a star because there is no American barbecue sauce recipe. I believe that barbecue sauce is the quintessential American sauce and it should have been included. You could argue that tomato ketchup and yellow mustard are the most American sauces, but there aren't recipes for those in this cookbook either. You could also say that ranch dressing is the most American sauce of them all, but you won't find that amongst the "salad sauces". The only sauce from the Americas is Mexican salsa and there's not even a chimichurri sauce.

What this cookbook is great for are ALL of the classical French & (mostly western) European sauces, cheffy fine-dining sauces, molecular gastronomical sauces, medieval European sauces!!!, a whole chapter of Asian sauces, and Italian pasta sauces. Many of the sauce recipes have a recipe to show how to use the sauce in a finished dish. Quite a lot of the sauces have suggestions for how they can be improved with all of the chemicals of molecular gastronomy, but the majority of the recipes can be made with ingredients available at your neighborhood grocery store plus an average liquor store if you avoid the recipes that call for truffles and sea urchin.

For me, the book is worth the purchase price for the medieval, renaissance-era, and other historical recipes. That was a pleasant surprise to find in the book! Despite being a book geared toward chefs, the recipes aren't too complicated.
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Flagged
ChristinasBookshelf | 7 other reviews | Feb 16, 2023 |
For me, it's three stars, BUT.. If you're just starting out cooking, this book is immensely useful and I totally recommend it. I rarely use it though.
 
Flagged
womanwoanswers | 1 other review | Dec 23, 2022 |
cooking reference. This is not a cookbook but rather a pictorial guide to what relative stages of doneness look like (i.e., well-done vs. rare--overcooked eggs vs. perfectly cooked), which is kind of a neat thing to have on your shelf but probably not necessary for experienced home cooks.
 
Flagged
reader1009 | Jul 3, 2021 |

Awards

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Statistics

Works
21
Members
3,569
Popularity
#7,104
Rating
4.0
Reviews
34
ISBNs
86
Languages
11
Favorited
1

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