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James Peterson
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Creams, Confections, and Finished Dessertsby Alain Escoffier, Roland Bilheux, Pierre Michalet, James Peterson , Rhonda Poritzky-LauvandISBN 0470244097 (0-470-24409-7)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'Creams, Confections, and Finished Desserts'Book summary:The first two sections of Volume 2 are devoted to basic creams and basic confections, which, together with the basic doughs in Volume 1 provide a complete overview of the fundamental pastry recipes and techniques. The second section presents a variety of finished desserts that are based on the basic doughs, creams, and confections.[via]More editions of Creams, Confections, and Finished Desserts:
Decorations, Borders and Letters, Marzipan and Modern Dessertsby Alain Escoffier, Roland Bilheux, Pierre Michalet, James Peterson , Rhonda Poritzky-LauvandISBN 0470250003 (0-470-25000-3)
Hardcover, Wiley & Sons, Incorporated, John
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Doughs, Batters, and Meringuesby Alain Escoffier, Roland Bilheux, Pierre Michalet, James Peterson , Rhonda Poritzky-LauvandISBN 0442205651 (0-442-20565-1)
Hardcover, Cengage Learning
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Dreams of Chaos, Visions of Order: Understanding the American Avante-Garde Cinemaby James PetersonISBN 0814324568 (0-8143-2456-8)
Hardcover, Wayne State Univ Pr
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Essentials Of Cooking: The Comprehensive Illustrated Guide To Cooking Techniquesby James PetersonISBN 0756777720 (0-7567-7772-0)
Softcover, Diane Pub Co
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Fish & Shellfishby James PetersonISBN 0688127371 (0-688-12737-1)
Hardcover, Harpercollins
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Glorious French Food: A Fresh Approach to the Classicsby James PetersonISBN 047143423X (0-471-43423-X)
Hardcover, John Wiley & Sons
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› Find signed collectible books: 'Glorious French Food: A Fresh Approach to the Classics'Book summary:In Glorious French Food, James Peterson argues that once you understand a recipe's "logic and context," and the techniques required to follow it, you actually have something much more valuable than the recipe itself--you have the knowledge to create variations, make simplifications, and cook with spontaneity. Although French cuisine is often accused of being fussy and time-consuming, Peterson's clear instructions demystify many traditionally finicky recipes, and in the process, teach us how to cook anything.
The hundreds of recipes presented here are a pleasure to peruse; kitchen novices can work their way through this hefty volume and come out the other end accomplished cooks. Peterson details necessary equipment, techniques, and ingredients for each recipe so that by the time you start making it, you're fearless. Some of his dishes are remarkably simple, like the beautifully fresh, ready-in-minutes Shaved Fennel Salad, or the richly aromatic French Onion Soup. Others are more complicated, but all teach a lesson: In the Roast Chicken chapter, learn to roast without a thermometer, truss without a needle, make gravy, and then succeed at Roast Chicken Stuffed Under the Skin with Spinach and Ricotta. Learn to make pasta dough, and then re-present leftover Provençal Lamb Stew (if there's any of this heavenly, melt-in-your-mouth tender, orange-scented stew left) as Meat-Filled Ravioli. Perfect for fans of French cuisine, this is also a remarkably handy reference guide for any kitchen. --Leora Y. Bloom [via]
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The New French Classicsby James PetersonISBN 0684859009 (0-684-85900-9)
Hardcover, Simon & Schuster
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Nraef/Servsafe Essentials W/Exam+cia/Prochef 7E W/Ws+cia/Prochef 7E Sg+hill/Culinary Math 2E+peterson/Sauces 2E- Setby CIA Staff, Linda Blocker, Julia Hill, NRA Educational Foundation Staff, James PetersonISBN 0470067381 (0-470-06738-1)
Softcover, Wiley & Sons Australia, Limited, John
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Petits Fours, Chocolate, Frozen Desserts, and Sugar Workby CIA Staff, Linda Blocker, Julia Hill, NRA Educational Foundation Staff, James PetersonISBN 0442205686 (0-442-20568-6)
Hardcover, Van Nostrand Reinhold
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Sauces: Classical and Contemporary Sauce Makingby James PetersonISBN 0470194960 (0-470-19496-0)
Hardcover, John Wiley & Sons Inc
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› Find signed collectible books: 'Sauces: Classical and Contemporary Sauce Making'Book summary:Back in 1991, when the first edition of Sauces was published, it's as though James Peterson said, "Okay, this is what we know so far. Where do you want to go from here?" The "what we know so far" part started with the Greeks and Romans, moved through the Middle Ages, into the Renaissance, through the 17th and 18th centuries, and right on into time as we know it, time that can be tasted in the sauce.
The "where do you want to go" part continues to evolve, as it always will, but remains just as evident in the way we sauce our creations, both elegant and fundamental. In the second edition of Sauces, released seven years after the first, the "we" has expanded beyond Frenchmen and their disciples, and now includes the broader range of flavors experienced by Italians as pasta sauces, as well as New World cooks and their counterparts in the Middle East and throughout greater Asia. The solid base from which all this grows, however, remains the lessons learned in the French kitchen--and a better kitchen for such lessons has never been developed.
To cook is one thing, to sauce another. The right sauce lifts the right dish to a wholly different plateau of dining than would be the case if the cook didn't bother. This can be a humble pasta sauce created as a perfect balance of ingredients on hand, or a carefully considered sauce the ingredients of which have been developed at the stove over days, not mere hours.
In the sauce can be seen the reflection of the cook. There is no room to hide. In the well-crafted sauce can be found the ultimate expression of simplicity, which leaves even less room to hide. It is James Peterson's great talent that he can draw the home cook and professional cook into his dialogue on sauces, and teach them both how to stay afloat in such shallow waters.
Peterson gives the reader--in close to 600 pages, mind you--the continuum on which sauces have been based in culinary history. He gives the reader the kitchen science that allows sauces to work. He gives the reader the techniques necessary to follow along where many a cook has already whisked up a splendid creation. But most of all, he gives the reader permission to go ahead and be creative, to cut loose with knowledge and technique in hand and discover for oneself the way an inkling of a flavor idea can find its way to a dish and make the combined ingredients lift off the plate. Or not. Finding out what doesn't work can be just as important.
This is a book that can be taken to bed and savored, page by page, sauce by sauce. It is a book that should be on the shelf in any kitchen, professional or homebody alike. It is not a book to ever gather dust and need dusting. --Schuyler Ingle [via]
More editions of Sauces: Classical and Contemporary Sauce Making:
- Sauces: Classical and Contemporary Sauce Making: ISBN 0471292753 (0-471-29275-3)
Hardcover, Van Nostrand Reinhold - Sauces: Classical and Contemporary Sauce Making: ISBN 0442237731 (0-442-23773-1)
Hardcover, John Wiley & Sons Inc - Sauces: Classical and Contemporary Sauce Making: ISBN 0471289043 (0-471-28904-3)
Hardcover, John Wiley & Sons Inc - Sauces: Classical and Contemporary Sauce Making: ISBN 0470194960 (0-470-19496-0)
Hardcover, John Wiley & Sons Inc
- Sauces: Classical and Contemporary Sauce Making: ISBN 0471292753 (0-471-29275-3)
Sauces: Classical and Contemporary Sauce Makingby Peterson, James PetersonISBN 0442026153 (0-442-02615-3)
Hardcover, John Wiley & Sons Inc
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Splendid Soupsby James PetersonISBN 0553208691 (0-553-20869-1)
Hardcover, Doubleday Publishing
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Splendid Soups: Recipes and Master Techniques for Making the World's Best Soupsby James PetersonISBN 0471391360 (0-471-39136-0)
Hardcover, John Wiley & Sons Inc
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Traditional, Regional and Special Breads Vol. 2: Fancy Breads - Viennese Pasteries - Croissants, Brioches - Decorative Breads - Presentation Piecesby James PetersonISBN 0470250062 (0-470-25006-2)
Hardcover, Wiley & Sons, Incorporated, John
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› Find signed collectible books: 'Traditional, Regional and Special Breads Vol. 2: Fancy Breads - Viennese Pasteries - Croissants, Brioches - Decorative Breads - Presentation Pieces'Book summary:Volume 2 reviews the six basic doughs used to make bread figures, ribbons, flowers and much more and offers numerous examples of decorated breads and presentation pieces. [via]
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Vegetablesby James Peterson , Justin SchwartzISBN 0688146589 (0-688-14658-9)
Hardcover, HarperCollins Publishers
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World Geographyby Charles S. White, James Peterson , Mark C. Schug, Rickie Sanders, Inez M. Miyares, Bednarz, Marci Smith DealISBN 0618689982 (0-618-68998-2)
Hardcover, Houghton Mifflin School
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› Find signed collectible books: 'World Geography'Book summary:Hardcover book [via]
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