WorldCat Identities

Peterson, James

Overview
Works: 30 works in 109 publications in 4 languages and 10,109 library holdings
Genres: Cookbooks  Juvenile works  Menus 
Roles: Author, Photographer
Classifications: TX819.A1, 641.5
Publication Timeline
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Most widely held works by James Peterson
Sauces : classical and contemporary sauce making by James Peterson( Book )

12 editions published between 1991 and 2008 in English and held by 1,338 WorldCat member libraries worldwide

A comprehensive resource on preparing classical French sauces including meat sauces, stocks and glaces, white sauces for vegetables, salad vinaigrettes, salsas, and relishes
Vegetables by James Peterson( Book )

8 editions published between 1998 and 2012 in English and held by 1,072 WorldCat member libraries worldwide

Explanations of each vegetable, arranged alphabetically from artichokes to zucchini, are followed by vegetable salads; fried vegetables; vegetable gratins and casseroles; grilled vegetables; pasta, gnocchi, and risotto; pickles and brine; pureed vegetables; roasted vegetables; four flavorful favorites (garlic, dried mushrooms, preserved meats, and anchovies); braising; soups; vegetable stews; tasty starters for parties and meals; and sauces, salsas, pastes, rubs, and flavorful broths
Splendid soups : recipes and master techniques for making the world's best soups by James Peterson( Book )

4 editions published between 1993 and 2001 in English and held by 1,008 WorldCat member libraries worldwide

Offers step-by-step instructions for making broths and consumes, recipes for soups drawn from cuisines around the world, and advice on using soup-building techniques to personalize recipes and create signature dishes
Baking by James Peterson( Book )

1 edition published in 2009 in English and held by 894 WorldCat member libraries worldwide

This sequel to "Cooking," which won the 2008 James Beard Award, features more than 300 recipes, each accompanied by handy instructional photos that guide readers through the techniques for creating perfect breads, cakes, cookies, pies, and pastries
Essentials of cooking by James Peterson( Book )

19 editions published between 1999 and 2007 in 4 languages and held by 764 WorldCat member libraries worldwide

"The complete illustrated guide to cooking techniques"--Cover
Cooking by James Peterson( Book )

2 editions published in 2007 in English and held by 644 WorldCat member libraries worldwide

"600 recipes, 1500 photographs, one kitchen education"--Provided by publisher
Teen cuisine by Matthew Locricchio( Book )

5 editions published between 2010 and 2014 in English and held by 630 WorldCat member libraries worldwide

Presents more than fifty recipes for teenagers who want to cook, with detailed instructions and advice on ingredients, kitchen equipment, and cooking techniques
Fish & shellfish by James Peterson( Book )

1 edition published in 1996 in English and held by 537 WorldCat member libraries worldwide

Presents recipes for preparing fish, organized by cooking techniques that include baking, grilling, and microwaving, with a section of recipes and techniques for cooking and serving lobster, crabs, clams, and other shellfish, recipes for soups, stews, salads, and souffles, and a finfish dictionary which includes tips for identifying and preparing more than 200 species
Glorious French food : a fresh approach to the classics by James Peterson( Book )

5 editions published between 2002 and 2012 in English and held by 493 WorldCat member libraries worldwide

Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules la marini re inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck l'orange gives rise to the subtle Salad of Saut ed or Grilled Duck Breasts and Saut ed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking. Illustrations
Meat : a kitchen education by James Peterson( Book )

2 editions published in 2010 in English and held by 491 WorldCat member libraries worldwide

Provides information on the different cuts of meat and poultry available from the butcher and features classic preparation techniques, with 175 recipes and over five hundred step-by-step photographs
Kitchen simple : essential recipes for everyday cooking by James Peterson( Book )

4 editions published in 2011 in English and held by 448 WorldCat member libraries worldwide

Combines full-color photographs with two hundred recipes designed for minimal preparation time in a collection that includes such options as chicken enchiladas with green sauce, Thai-style hot and sour soup, and roast pears with butterscotch sauce
Done : a cook's guide to knowing when food is perfectly cooked by James Peterson( Book )

3 editions published in 2014 in English and held by 357 WorldCat member libraries worldwide

In this infinitely handy kitchen guide, foremost cooking authority James Peterson gives at-aglance answers for more than 85 of the most vexing-to-cook foods, from sauces, vegetables, fish, and meats to sweets. Detailed descriptions of smell, sound, look, and texture provide a quick reference, while more than 500 color photographs clearly capture each key stage of doneness. With distilled explanations of the 10 basic cooking methods for context, Done is the solution to thermometer dependence. It's an instant classic for cooks of all skill levels
What's a cook to do? by James Peterson( Book )

12 editions published between 2006 and 2013 in 3 languages and held by 330 WorldCat member libraries worldwide

An introduction to a variety of cooking techniques from all over the world. Text in French
Simply salmon by James Peterson( Book )

4 editions published in 2001 in English and held by 250 WorldCat member libraries worldwide

A collection of sixty-five recipes for salmon dishes includes step-by-step photographs, tips on selecting salmon in the supermarket, and the proper techniques for cleaning, boning, curing, and slicing the fish
The duck cookbook by James Peterson( Book )

2 editions published in 2003 in English and held by 97 WorldCat member libraries worldwide

Simply shrimp : with 80 globally inspired recipes by James Peterson( Book )

1 edition published in 2007 in English and held by 71 WorldCat member libraries worldwide

Sweet wines : a guide to the world's best with recipes by James Peterson( Book )

3 editions published in 2002 in English and held by 71 WorldCat member libraries worldwide

Vegetables by James Peterson( Book )

7 editions published between 1998 and 2012 in English and held by 11 WorldCat member libraries worldwide

Sauces, salsas & chutneys : recipes and techniques from cooking by James Peterson( )

1 edition published in 2012 in English and held by 0 WorldCat member libraries worldwide

Celebrated chef, teacher, and cookbook author James Peterson presents more than fifty recipes for sauces, salsas, and chutneys from CookingPeterson's Kitchen Education series
Chicken & other poultry : recipes and techniques from cooking by James Peterson( )

1 edition published in 2012 in English and held by 0 WorldCat member libraries worldwide

Celebrated chef, teacher, and cookbook author James Peterson presents more than thirty recipes for chicken, turkey, duck, squab, and quail from -- James Peterson's Kitchen Education series
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.19 (from 0.15 for Vegetables ... to 0.53 for Chicken & ...)

Baking
Languages
English (86)

German (5)

Danish (3)

French (3)

Covers
VegetablesSplendid soups : recipes and master techniques for making the world's best soupsBakingEssentials of cookingCookingTeen cuisineFish & shellfishGlorious French food : a fresh approach to the classics