Cooking

Cooking

4.29 of 5 stars 4.29  ·  rating details  ·  131 ratings  ·  11 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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Eunice
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
C
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.
Taffnerd
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!
Brian
The best reference I've seen! It's hefty and expensive. Peterson calls it a kitchen education, and that's exactly what it is.
RJ
This book is brilliant. Great photos and step by step instructions clearly teach you what you need to know.
Ashley Hutto
A beautiful book. A new classic on fairly simple cooking. A must have in your kitchen.
Catherine Woodman
JAMES pETERSON IS AN EXCELLENT GUY WITH TECHNIQUE AND THIS IS A VERY GOOD BOOK FOR THAT
Jason
Mid level technique book.
graham
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.
cat
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.
Ginny
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.
Phil James
May 18, 2013 Phil James added it
Shelves: cookbooks, todo
Lilly
May 05, 2013 Lilly added it
Jose
Apr 27, 2013 Jose marked it as to-read
Charles
Apr 21, 2013 Charles marked it as to-read
Shelves: not-owned, reference
Nicole Pristash cohen
Apr 18, 2013 Nicole Pristash cohen marked it as to-read
Nicole
Apr 15, 2013 Nicole marked it as to-read
Daniela
Apr 11, 2013 Daniela marked it as to-read
Sapphire
Apr 10, 2013 Sapphire added it
Shelves: cookbooks
Jackie Ng
Mar 28, 2013 Jackie Ng marked it as to-read
Nina
Mar 27, 2013 Nina is currently reading it
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