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About the Author

Food writer, cooking instructor and photographer--James Peterson is a Renaissance man who began his culinary career as a restaurant cook in Paris in the 1970s. Returning to the United States in the 1980s, Peterson honed his French cooking techniques as chef-partner at Le Petit Robert in New York. A highly regarded teacher for more than two decades, Peterson teaches at the Institute of Culinary Education (formerly Peter Kump's New York Cooking School). His first book, Sauces, won two James Beard Awards; Vegetables, Glorious French Food, Cooking, and Baking have earned him four more James Beard awards. Peterson lives and works in Brooklyn, New York.

Reviews

Praise for James Peterson: -The heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you're even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes.---KQED Bay Area Bites, 4/9/12 -A farmer's market field guide.---menshealth.com, Guy Gourmet -Peterson's masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books.---Publishers Weekly -What I admire about Peterson's work is the way he makes the chef's knowledge so clear and accessible to the home cook.- --Michael Ruhlman, author of The Elements of Cooking -Some cookbooks help you get dinner on the table tonight. [Petersons'] help you become a better cook for the rest of your life---every recipe teaches you something fundamental.---O Magazine -It will soon be said--if it hasn't already--that one could learn everything one needs to know about cooking by simply having and using James Peterson's books.---Peter Reinhart, author of Peter Reinhart's Artisan Breads Every Day -Cooking from a James Peterson book is like having a personal cooking coach with you in the kitchen.---Bonnie Stern, founder of Bonnie Stern Cooking School Praise for James Peterson: The heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you re even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes. KQED Bay Area Bites, 4/9/12 "A farmer'smarket field guide." menshealth.com, Guy Gourmet Peterson s masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books. Publishers Weekly What I admire about Peterson s work is the way he makes the chef s knowledge so clear and accessible to the home cook. Michael Ruhlman, author ofThe Elements of Cooking Some cookbooks help you get dinner on the table tonight. [Petersons ] help you become a better cook for the rest of your life- every recipe teaches you something fundamental. O Magazine It will soon be said if it hasn t already that one could learn everything one needs to know about cooking by simply having and using James Peterson s books. Peter Reinhart, author ofPeter Reinhart s Artisan Breads Every Day Cooking from a James Peterson book is like having a personal cooking coach with you in the kitchen. Bonnie Stern, founder of Bonnie Stern Cooking School" Praise for James Peterson: The heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you re even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes. KQED Bay Area Bites, 4/9/12 "A farmer'smarket field guide." menshealth.com, "Guy Gourmet" Peterson s masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books. "Publishers Weekly" What I admire about Peterson s work is the way he makes the chef s knowledge so clear and accessible to the home cook. Michael Ruhlman, author of"The Elements of Cooking" Some cookbooks help you get dinner on the table tonight. [Petersons ] help you become a better cook for the rest of your life- every recipe teaches you something fundamental. "O Magazine" It will soon be said if it hasn t already that one could learn everything one needs to know about cooking by simply having and using James Peterson s books. Peter Reinhart, author of"Peter Reinhart s Artisan Breads Every Day" Cooking from a James Peterson book is like having a personal cooking coach with you in the kitchen. Bonnie Stern, founder of Bonnie Stern Cooking School" Praise for James Peterson: "The heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you're even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes."--KQED Bay Area Bites, 4/9/12 "A farmer's market field guide."--menshealth.com, "Guy Gourmet" "Peterson's masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books."--"Publishers Weekly " "What I admire about Peterson's work is the way he makes the chef's knowledge so clear and accessible to the home cook." --Michael Ruhlman, author of "The Elements of Cooking " "Some cookbooks help you get dinner on the table tonight. [Petersons'] help you become a better cook for the rest of your life---every recipe teaches you something fundamental."--"O Magazine " "It will soon be said--if it hasn't already--that one could learn everything one needs to know about cooking by simply having and using James Peterson's books."--Peter Reinhart, author of "Peter Reinhart's Artisan Breads Every Day " "Cooking from a James Peterson book is like having a personal cooking coach with you in the kitchen."--Bonnie Stern, founder of Bonnie Stern Cooking School Praise for James Peterson: "The heart of the book really lies in the Vegetable section, where James Peterson highlights, vegetable by vegetable, delicious recipes and photos on preparing them. If you're even remotely interested in herbs, this section is spectacular, with photos of each herb, information on preparation and storage, and enticing recipes."--KQED Bay Area Bites, 4/9/12"A farmer's market field guide."--menshealth.com, "Guy Gourmet" "Peterson's masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books."--"Publishers Weekly " "What I admire about Peterson's work is the way he makes the chef's knowledge so clear and accessible to the home cook." --Michael Ruhlman, author of "The Elements of Cooking " "Some cookbooks help you get dinner on the table tonight. [Petersons'] help you become a better cook for the rest of your life---every recipe teaches you something fundamental."--"O Magazine " "It will soon be said--if it hasn't already--that one could learn everything one needs to know about cooking by simply having and using James Peterson's books."--Peter Reinhart, author of "Peter Reinhart's Artisan Breads Every Day " "Cooking from a James Peterson book is like having a personal cooking coach with you in the kitchen."--Bonnie Stern, founder of Bonnie Stern Cooking School Praise for James Peterson: "Peterson's masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books."--"Publishers Weekly " "What I admire about Peterson's work is the way he makes the chef's knowledge so clear and accessible to the home cook." --Michael Ruhlman, author of "The Elements of Cooking " "Some cookbooks help you get dinner on the table tonight. [Petersons'] help you become a better cook for the rest of your life---every recipe teaches you something fundamental."--"O Magazine " "It will soon be said--if it hasn't already--that one could learn everything one needs to know about cooking by simply having and using James Peterson's books."--Peter Reinhart, author of "Peter Reinhart's Artisan Breads Every Day " "Cooking from a James Peterson book is like having a personal cooking coach with you in the kitchen."--Bonnie Stern, founder of Bonnie Stern Cooking School Praise for James Peterson: "Peterson's masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books."--"Publishers Weekly " "What I admire about Peterson's work is the way he makes the chef's knowledge so clear and accessible to the home cook." --Michael Ruhlman, author of "The Elements of Cooking " "Some cookbooks help you get dinner on the table tonight. [Petersons'] help you become a better cook for the rest of your life---every recipe teaches you something fundamental."--"O Magazine " "It will soon be said--if it hasn't already--that one could learn everything one needs to know about cooking by simply having and using James Peterson's books."--Peter Reinhart, author of "Peter Reinhart's Artisan Breads Every Day " "Cooking from a James Peterson book is like having a personal cooking coach with you in the kitchen."--Bonnie Stern, founder of Bonnie Stern Cooking Sch

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