Gastronomisk grundbog: Den omfattende, illustrerede indføring i den finere madlavnings grundteknikker

by James Peterson

After reading Essentials of Cooking, you will grill any fish with confidence, make delicious gratins using whatever vegetables are nicest at the market, and know that any pilaf, risotto, or paella you cook will come out just right. Author James Peterson's goal is to get people to cook comfortably without hewing to the precision of recipes and to feel relaxed in the kitchen whatever the task. Peterson accomplishes this by combining text with detailed color photos and paying attention to everything that makes a cook proficient. He teaches both small techniques, such as how to hold a swivel peeler, as well as large ones, such as how to determine the doneness of a steak, roast, or fish using just touch and sight and how to dress a salad by coating the leaves with oil, then dissolving salt in a spoon with vinegar and drizzling this over the greens before tossing them. In every case, the 1,100-plus color shots give a precise picture of what the reassuring text explains.

To teach skills and technique, Peterson leads you, for example, through sweating the leeks for Pureed Leek and Potato Soup in butter, then cooking the potatoes until they soften, and so on. This explanation includes no quantities or timing. Peterson's point is that these vary according to how much soup you are making, so he tells what to look for and when, enabling you to make this soup for 4 or 40. One possible drawback of this book is that you may have to consult its well-organized index when you need to locate one of the valuable hints grouped in any of the Kitchen Notes and Tips boxes, like the fact that chicken can be cooked over lower heat than steaks and chops because it takes longer to cook through. But cooks and eager students will settle into Essentials of Cooking, as one dives into a good novel, becoming immersed in its depth and practicality. Complete beginners might feel overwhelmed at first by the density of information and the tightly packed layout on each page. If they view this volume as a handbook, reading particular sections as needed, they will comfortably appreciate the nurturing Peterson offers their kitchen skills. --Dana Jacobi

Genres: Cookbooks, Cooking, Reference, Food, Nonfiction, Culinary, Food and Drink

299 pages, Paperback

First published January 1, 1999

About the author

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 found his calling. As he was running short on funds, Jim found a job picking grapes in the south of France where he lived with a family for two weeks. He has never forgotten the sumptuous lunches prepared by the vigneron's wife. After his initial inspiration, Jim returned to the United States and got a job as a short-order cook. This was his first cooking job and while the cuisine was not 3-star, there was still the need for speed and organization. After saving money for a year and a half, Jim returned to France. After begging his way in, he ended up working at two of what were then among France's greatest restaurants, George Blanc and Vivarois. It was his experiences in these restaurants that shaped his style of cooking and drove his pursuit of cuisine as a career. Jim also studied pastry at Le Cordon Bleu in Paris.

By a series of serendipitous events, James found himself a partner/chef in a small French restaurant in Greenwich Village, called Le Petit Robert. It was here that he was able to experiment and invent and shape his own unique approach to cooking. The restaurant was reviewed in a wide variety of major publications including Gourmet Magazine where it was called "...what may be the most creative restaurant in New York." It was no doubt in part because of his extravagant use of truffles and foie gras, that the restaurant, after four years, was forced to close. At a loss, Jim started teaching cooking at the French Culinary Institute and later, at Peter Kump's New York Cooking School, now ICE. Jim spent a year developing curriculum for the French Culinary Institute.

After translating a series of French pastry books, Jim established a relationship with a publisher who encouraged him to write his own book. His first book, Sauces, published in 1991, continues to sell as well now as it did the first year after publication. It won the James Beard Cookbook of the Year Award and put James on the map as a serious writer and teacher. Other books followed: Splendid Soups, nominated for both a James Beard and IACP Award, Fish & Shellfish, nominated for both awards and a winner of an IACP Award, Vegetables, winner of a James Beard Award, The Essentials of Cooking, nominated for both awards.

It was during the writing and preparation of Fish & Shellfish that Jim starting taking his own pictures for his books. This started what has become a twenty-year obsession with photography. He set out to write and photograph a definitive technique book similar to Jacques Pepin's La Technique except in full color and updated. After the publication of The Essentials of Cooking Jim embarked on four small, photograph-laden, books about food and wine including Simply Salmon, The Duck Cookbook, Sweet Wines, and Simply Shrimp. After the completion of these four books, Jim set out on producing the monumental Cooking which is his attempt at explaining and illustrating the most important basics of cooking. Cooking won a James Beard Award for best single subject. When Cooking was published, Jim set out to tackle baking. A two-year project ensued during which Jim shot over 3000 pictures (with film!) for the definitive Baking. Baking went on to win a James Beard Award in the dessert and baking category. Exhausted after these behemoths, Jim wrote a book dedicated to simple dishes--dishes that can be prepared in 30 minutes or less. Out this last August, Kitchen Simple has been acclaimed as an important collection of simple yet elegant recipes. The latest project is the publication of the second edition of Jim's award-winning Vegetables. This new edition will hav

Reviews

[Ben · Rating 5 out of 5]

I learned to cook from this book. It goes beyond recipes to teach you the point of various dishes and styles and techniques. Then you can go into the kitchen with confidence and knowledge, and figure out what to do instead of just following a script without understanding why.

[Arrel · Rating 3 out of 5]

Very nice and well-illustrated guide to a wide range of cooking techniques by a well-known chef and cookbook author, but I have not found the need to use it much at all. That is not to detract from what it is, just think about whether or not you need something like this. If you do, it will serve you well.

A thousand or so nice photographs and diagrams, step-by step illustrated instructions, and 250 nice recipes too.

[Bruce · Rating 4 out of 5]

Great addition to the cooking and culinary section of my reading collection. Pictures and descriptions allow for quick recall and instruction when necessary. This book helped me build a solid foundation for at-home cooking and gastronomy basics.

[Patrick · Rating 4 out of 5]

Useful.

[Justin · Rating 5 out of 5]

Well organized and with better tips than most, but still not useful enough to merit buying

[Gwen · Rating 5 out of 5]

James Peterson cookbooks are something every cook should read. The basic idea is simple step-by-step photographs paired with simple, step-by-step directions for many recipes. In this particular book, Essentials of Cooking, Peterson provides simplified steps for many cooking, baking, filleting, carving, etc. techniques. I love watching cooking shows and reading cook books. Essentials of Cooking provided me a convient way of learning the how-to of the kitchen. I highly recommend reading this book at a leisurely pace, in order to absorb what is required for each technique. It is amazing how it just comes out while I'm cooking. I can completely understand why James Peterson is well known within the cook book genre. If you are a beginner cook, I highly recommend taking the time to read this book. Reading at a technique or so a day, took me a long time (give or take a year) but I learned so much.

[Rhonda · Rating 5 out of 5]

Peterson gives excellent guidance on improving your techniques in the kitchen. The photographs are beautiful and the step-by-step instructions quickly increase your confidence in the kitchen. The wide variety of skills covered include basics such as making chicken broth or egg pasta dough; steaming vegetables; making a vegetable flan; steaming shellfish; boiling dinners; and working from scratch and catch (fresh whole fish and rabbit). This is not necessarily a cookbook with recipes but a reference book to expand the reader's skills and understanding in the kitchen.

The glossary contains photographs of certain processes that may be unfamiliar such as deglazing a roasting pan, larding and interlarding, and making beurre manie. If you cannot attend culinary school, this is the next best thing.

[Anne Holcomb · Rating 5 out of 5]

Ever needed to know how to turn an artichoke, carve a turkey, make basic sauces, or blanch vegetables but were afraid to ask? This book is a great essential resource for those tasks in the kitchen that it seems like you should know, but don't. It also has awesome, basic recipes and step by step pictures along with all the tips. This book can help any cooking novice become more accomplished in the kitchen. I break it out again and again when I need to answer a question. A great reference book!

[Tyler Knowlton · Rating 4 out of 5]

As with most cookbooks, I haven't necessarily read it from cover to cover, but I have used it PLENTY. You won't find many inspiring recipes in this book. Instead, you will find a ton of high quality photos that illustrate how to do things. Learn how to dice carrots, butcher a chicken, poach fish, make a vinaigrette, make pasta, etc. This book is a great personal primer for serious home cooks as well as a valuable reference guide.

[Kara · Rating 4 out of 5]

It's a really good book to learn the basic techniques in the kitchen, there are no recipes or measurements in this book. It's just about learning how to do a certain sauce, how to french ribs, or what goes into a bouquet garni, etc. correctly

[Joanna · Rating 5 out of 5]

This is an awesome cookbook because it has color photos and step-by-step directions about how to wash, skin, slice, and cook lots of different foods. The recipes are very basic, but he teaches you how to improvise and be creative with the basics. The title doesn't lie; he covers the essentials.

[Robyn · Rating 5 out of 5]

Fantastic. Lots of good, clear pictures; full in-depth explanations and instructions; tons of cross-referencing; glossary with some pictures included; complete index. Everything I wanted from a book that calls itself the "essentials", plus several new ideas that would not have occurred to me.

[Will Kester · Rating 4 out of 5]

I thought there were only two essential for cooking: Food and fire...well, and someone to feed. This book is great for two types of cooks: Good cooks and bad cooks.

[Catherine Woodman · Rating 4 out of 5]

James Peterson is a master at deconstructing a recipe, and if you are the obsessive kind of cook, or need alot of instruction on the way, he is the man for you--beautiful cookbook

[Michael Tibbs · Rating 5 out of 5]

Must have for any home cool.