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5th out of 13 books
—
11 voters
Cooking
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
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.
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.
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!
The best reference I've seen! It's hefty and expensive. Peterson calls it a kitchen education, and that's exactly what it is.
This book is brilliant. Great photos and step by step instructions clearly teach you what you need to know.
A beautiful book. A new classic on fairly simple cooking. A must have in your kitchen.
JAMES pETERSON IS AN EXCELLENT GUY WITH TECHNIQUE AND THIS IS A VERY GOOD BOOK FOR THAT
Mid level technique book.
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.
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.
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.
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.
May 05, 2013
Lilly
added it
Apr 27, 2013
Jose
marked it as to-read
Apr 18, 2013
Nicole Pristash cohen
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Apr 15, 2013
Nicole
marked it as to-read
Apr 11, 2013
Daniela
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Apr 13, 2013
Alivia Moonstone
marked it as to-read
·
review of another edition
Shelves:
cooking-food
Mar 28, 2013
Jackie Ng
marked it as to-read
Mar 27, 2013
Nina
is currently reading it
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