James Peterson (writer)

James Peterson is an American writer and teacher of the culinary arts. He holds a degree in chemistry from the University of California at Berkeley.^[1]

His apprenticeship in the culinary arts began with classes at Paris' Cordon Bleu and with work at Le Vivarois. From there he moved to Vonnas to work at Chez La Mere Blanc (now Georges Blanc).^[2]

In 1979 he moved back to New York City becoming co-partner of Greenwich Village's Le Petite Robert. Starting in 1984 he taught for seventeen years at the French Culinary Institute where he wrote the advanced curriculum.

He resides today in Brooklyn, New York where he is active teaching, writing, and cooking.^[3]

Books

• Sauces: Classical and Contemporary Sauce Making (2 ed.). Wiley. 1998. ISBN 978-0-471-29275-3. 
• Splendid Soups. 1993. ISBN 978-0-553-07505-2. 
• Fish & Shellfish: The Cook's Indispensable Companion. William Morrow Cookbooks. 1996. ISBN 978-0-688-12737-4. 
• Peterson, James; Schwartz, Justin (1998). Vegetables. ISBN 0-688-14658-9. 
• Essentials of Cooking. 1999. ISBN 1-57965-236-0. 
• Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups. Wiley. 2000. ISBN 978-0-471-39136-4.  New printing.
• Simply Salmon. Stewart, Tabori and Chang. 2001. ISBN 978-1-58479-026-6. 
• Sweet Wines: A Guide to the World's Best with Recipes. 2002. ISBN 1-58479-255-8. 
• Glorious French Food: A Fresh Approach to the French Classics. John Wiley & Sons. 2002. ISBN 978-0-471-44276-9. 
• The Duck Cookbook. 2003. ISBN 1-58479-295-7. 
• Simply Shrimp: With 80 Globally Inspired Recipes. Stewart, Tabori & Chang. 2007. ISBN 1-58479-585-9. 
• What's a Cook to Do?: An Illustrated Guide to 500 Essential Tips, Techniques, and Tricks. Artisan. 2007. ISBN 978-1-57965-318-7. 
• Cooking. Ten Speed Press. 2007. ISBN 978-1-58008-789-6. 
• Sauces: Classical and Contemporary Sauce Making (3 ed.). Wiley. 2008. ISBN 978-0-470-19496-6. 
• Baking. Ten Speed Press. 2009. ISBN 978-1-58008-991-3. 

Awards

• Winner, 1991 James Beard Foundation, for Sauces^[4]
• Nominee, 1994 James Beard Foundation, for Splendid Soups^[4]
• Winner, 1997 International Association of Culinary Professionals, for Fish and Shellfish^[4]
• Winner, 1999 James Beard Foundation, for Vegetables^[4]
• Nominee, 2000 International Association of Culinary Professionals, for Essentials of Cooking^[4]
• Nominee, 2000 James Beard Foundation, for Essentials of Cooking^[4]
• Winner, 2008 James Beard Foundation, for Cooking

Notes

1. ↑ Washington Post: The Intuitive Cook; James Peterson Says Technique Will Set You Free
2. ↑ Vegetables, William Morrow and Company, Inc., 1998.
3. ↑ Essentials of Cooking, Artisan, 1999.
4. 1 2 3 4 5 6 Sauces: Classical and Contemporary Sauce Making, Second Edition, John Wiley & Sons, Inc., 1998.

External links

• "Review of Sauces: Classical and Contemporary Sauce Making". October 2002. Archived from the original on 2007-09-28.  |archive-url= is malformed: timestamp (help)
• Peterson, James. "How to Make a Satiny, Full-Bodied Hollandaise Sauce". 
• Peterson, James. "The First Step to Great Flavor". 
• Peterson, James. "Creamy Vegetable Soups Without All the Cream". 
• Peterson, James. "How to Make a Great Green Salad".