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4.22 of 5 stars 4.22  ·  rating details  ·  240 ratings  ·  13 reviews
In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's ...more
Hardcover, 560 pages
Published October 1st 2007 by Ten Speed Press
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Jan 19, 2008 Eunice rated it 4 of 5 stars
Recommends it for: Francophiles who want to learn master techniques in the kitchen
Recommended to Eunice by: KCRW's Good Food
Shelves: cooking
not really a recipe book. more like a gi-normous reference book for how to cook including such seemingly simple tips for boiling an egg (gives you a minute-to-minute countdown on stages of the cooking egg which i have found helpful in attaining my soft-boiled egg all the time) to more complicated recipes involving trimming, roasting, caramelizing, straining, simmering, degreasing and then the final braising step. definitely not for Rachael Ray fans or vegetarians for that matter as the book is v ...more
You just can't go wrong with a James Peterson book. The author covers some basic techniques that many people just don't master such as how to cook an egg properly. Peterson explains how to make the perfect boiled egg whether you like it soft or hard. Unlike other cookbooks in which only the end product is pictured, this book offers step by step pictures with many recipes and techniques. This is my second Peterson cookbook and definitely will not be my last. If you love to cook WELL, then this is ...more
Baking and cooking

This book is very helpfull, with beautifull picture and easy to read methods.. I have the other book: BAKING by James Peterson on my Ipad, and very satisfied with that book, So I bought this book: COOKING (the hard copy) and waited for almost a month (im living in South east asia, every time i went home from work i checked my counter to see wether the book has arrived.. LOL)
After i got it, Im very satisfied with the book. The book gives a well explained recipee, it gives the d
I love this book. For a guy who's learning to cook, this is essential: so many recopies and how-to photos it's unreal. I do have two beefs with the book:
1. It's so nice that I don't want to actually cook with it for fear of marring it; I'll get over it, I'm sure
2. The bulk of the recipes require expensive ingredients; I make do and substitute stuff, but there's so many things I decline to try because I can't afford them. Some day...

Still: this book is freaking amazing.
Feb 13, 2008 cat rated it 5 of 5 stars
Recommends it for: anyone who wants to be a good cook
this may be the best (and most beautiful) book of cooking knowledge and techniques evah! step by step explanations of cooking techniques and recipes that i did not even know existed - and i am an ardent home chef. so worth a look - and a great cookbook to have in your collection for those moments that you suddenly need to know how to tell the sex of a lobster, make a beurre blanc, or gauge the doneness of an egg cooked for 2 minutes.
Beautiful book... I'm not sure if this is why it hasn't been in our kitchen too much, but I sure like to pick it up and peruse in the living room.

Not quite a Utility cookbook, despite the title... more of a coffee table book. It's beautiful, glossy, and you won't want it anywhere near a splattering pot of tomato sauce.
Very detailed exhaustive technique oriented book. I would consider this a good choice for new brides and new cooks - nicely laid out, good pictures, precise. Excellent choice.
The best reference I've seen! It's hefty and expensive. Peterson calls it a kitchen education, and that's exactly what it is.
I keep checking this out from the library. I really should just buy it. It's worth the $50 for the garlic broth recipe alone!
This book is brilliant. Great photos and step by step instructions clearly teach you what you need to know.
Catherine Woodman
Ashley Hutto
A beautiful book. A new classic on fairly simple cooking. A must have in your kitchen.
Mid level technique book.
scc101 marked it as to-read
Mar 28, 2015
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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
More about James Peterson...
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