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Kitchen Simple: Essential Recipes for Everyday Cooking

3.92  ·  Rating Details ·  59 Ratings  ·  11 Reviews
Hundreds of recipes designed to get exceptional meals on the table in under an hour
With Kitchen Simple, James Peterson, one of America’s most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook. Elevating routine, weekday fare into exciting culinary creations, Peterson proves unequivocally that great food nee
ebook, 778 pages
Published August 9th 2011 by Ten Speed Press (first published January 1st 2011)
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Sep 20, 2016 Sara rated it it was ok  ·  review of another edition
Shelves: food-and-cooking
There is honestly not one recipe in this book I want to cook.

Except maybe dandelion greens covered in bacon grease and vinegar. Or cabbage fried in bacon grease and vinegar. (And I'm being serious.)
while these recipes are very simple, my personal opinion is that most of these recipes are garbage. thanks for telling me how to make mashed potatoes and corn on the cob. thanks for telling me to put chicken liver on some hard bread. gross.
Heydi Smith
I love James Peterson's books but I didn't find a lot here that peaked my interest.
Nov 10, 2011 Tricia rated it it was ok  ·  review of another edition
nothing to write home about....I was a little disapointed....
Dec 07, 2016 Nicole rated it really liked it  ·  review of another edition
I'll be honest with you, I got this book from the library and at first I flipped through it when I got home and said "I don't want to cook any crap out of this book, not to mention why are these recipes so fancy? It's supposed to be a simple kitchen book."Then after you take a closer look i realized that they actually are pretty simple recipes. Granted only maybe a quarter of these recipes sparked my interest, but that is just personal preference on the food that I like to cook and eat. I am not ...more
Dec 09, 2011 Lee rated it it was amazing  ·  review of another edition
Shelves: food-travel
Making good, wholesome food from scratch is a great power; this book is invaluable for those who want to harness that power. Whether you are a novice in the kitchen or a seasoned cook (pun almost not intended), James Peterson, who has won 6 more James Beard awards than I have, has written the greatest companion for this endeavor. It begins with ample information on stocking a pantry, cooking techniques, and cooking tools, but the real value is in the recipes themselves, which are written in a co ...more
Dec 16, 2011 Melissa rated it really liked it  ·  review of another edition
Shelves: food
This book delivers exactly what you'd expect from the title: fairly basic recipes with a minimum of fuss. What I enjoyed most were the technique pointers, both in the intro chapters and attached to specific recipes, that outlined the best way to sweat vegetables, prepare a gratin, etc. I often cook without recipes, so I'm always looking for versatile tips that I can apply to different dishes, and this cookbook offers plenty.

The only reason for knocking off one star is that there are a good numb
Aug 08, 2011 Dona rated it really liked it  ·  review of another edition
Really a 4.5. This is definitely one for my cookbook collection. If you made handfuls of these recipes part of your repertoire, you could cook for almost any occasion and anyone.

Short but delicious ingredient lists, clear and uncomplicated instructions, yummy photos! I can certainly understand how James Peterson won six James Beard awards!
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Jan 16, 2016 Linda rated it it was ok  ·  review of another edition
Shelves: cookbook
I didn't need a new Joy of Cooking/Betty Crocker Cookbook.
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Oct 04, 2011
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James Peterson grew up in northern California and studied chemistry and philosophy at UC Berkeley. After his studies, he traveled around the world, working his way through Asia, by land, to Europe. Eventually he landed in Paris and was amazed by the French attitude toward food and drink. (This was in the mid seventies when food in America was practically non-existent.) It was in France that he fou ...more
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“Meat Glaze (demi-glace) It’s handy to have meat glaze for thickening a pan sauce and giving it body. You can make your own meat glaze by cooking chicken broth down to a fraction of its original volume (definitely a weekend project), or you can buy commercial meat glaze. One of the better meat glazes is made by More-than-Gourmet, usually found in the gourmet section of the supermarket. Meat glaze can be stored in the refrigerator for several months and can be frozen indefinitely.” 1 likes
“contours of the vegetable and make peeling, for some, easier. The second kind are the old-fashioned nonswivel kind that simply have a metal piece with a blade attached. The essential difference in the two has to do with the direction in which you peel. Some people, and especially Europeans, like to peel toward themselves in which case the old-fashioned nonswivel peeler is best. Those who like to peel away from themselves prefer a swivel blade. Swivel-blade peelers come in the traditional shape or in the” 0 likes
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