WorldCat Identities

Peterson, James

Overview
Works: 33 works in 143 publications in 6 languages and 10,296 library holdings
Genres: Cookbooks  Juvenile works  Menus 
Roles: Author, Photographer
Publication Timeline
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Most widely held works by James Peterson
Sauces : classical and contemporary sauce making by James Peterson( Book )

19 editions published between 1900 and 2017 in English and Undetermined and held by 1,468 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 )

16 editions published between 1998 and 2012 in English and held by 1,097 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
Baking by James Peterson( Book )

10 editions published between 2008 and 2017 in English and Dutch and held by 1,006 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
Splendid soups : recipes and master techniques for making the world's best soups by James Peterson( Book )

6 editions published between 1993 and 2001 in English and held by 987 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
Essentials of cooking by James Peterson( Book )

22 editions published between 1999 and 2007 in 6 languages and held by 846 WorldCat member libraries worldwide

"The complete illustrated guide to cooking techniques"--Cover
Teen cuisine by Matthew Locricchio( Book )

6 editions published between 2010 and 2014 in English and held by 714 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
Cooking by James Peterson( Book )

3 editions published between 2007 and 2011 in English and Dutch and held by 673 WorldCat member libraries worldwide

"600 recipes, 1500 photographs, one kitchen education"--Provided by publisher
Glorious French food : a fresh approach to the classics by James Peterson( Book )

6 editions published between 2002 and 2012 in English and held by 527 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 525 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
Fish & shellfish by James Peterson( Book )

3 editions published in 1996 in English and held by 520 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
Kitchen simple : essential recipes for everyday cooking by James Peterson( Book )

4 editions published in 2011 in English and held by 463 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
What's a cook to do? by James Peterson( Book )

14 editions published between 2006 and 2015 in 4 languages and held by 427 WorldCat member libraries worldwide

An introduction to a variety of cooking techniques from all over the world. Text in French
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 398 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
Simply salmon by James Peterson( Book )

4 editions published in 2001 in English and held by 239 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 92 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 70 WorldCat member libraries worldwide

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

2 editions published in 2007 in English and held by 68 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 65 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 41 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
Soups & broths : recipes and techniques from cooking by James Peterson( )

1 edition published in 2012 in English and held by 30 WorldCat member libraries worldwide

Celebrated chef, teacher, and cookbook author James Peterson presents more than forty soup and broth recipes from -- James Peterson's Kitchen Education series
 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.20 (from 0.15 for Vegetables ... to 0.65 for Soups & br ...)

Baking
Alternative Names
Peterson, James

Languages
English (106)

Dutch (8)

German (5)

French (4)

Danish (3)

Spanish (1)

Covers
VegetablesBakingSplendid soups : recipes and master techniques for making the world's best soupsEssentials of cookingTeen cuisineCookingGlorious French food : a fresh approach to the classicsMeat : a kitchen education