- James Peterson
James Peterson is an American
writer and teacher of the culinary arts. He holds a degree in chemistry from theUniversity of California at Berkeley .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).Vegetables, William Morrow and Company, Inc., 1998.]In 1979 he moved back to
New York City becoming co-parter ofGreenwich Village 's Le Petite Robert. Starting in 1984 he taught for seventeen years at theFrench Culinary Intitute where he wrote the advanced curriculum.He resides today in
Brooklyn, New York where he is active teaching, writing, and cooking.Essentials of Cooking, Artisan, 1999.]Books
* Sauces: Classical and Contemporary Sauce Making (1998, 2nd ed.)
* Splendid Soups (1993)
* Fish and Shellfish (1996)
* Vegetables (1998)
* Essentials of Cooking (1999)
* Simply Salmon (2001)
* Sweet Wines: A Guide to the World's Best with Recipes (2002)
* Glorious French Food: A Fresh Approach to the French Classics (2002)
* The Duck Cookbook (2003)
* Simply Shrimp: With 80 Globally Inspired Recipes (2007)
* What's a Cook to Do?: An Illustrated Guide to 500 Essential Tips, Techniques, and Tricks (2007)Awards
* Winner, 1991 James Beard Foundation, for "Sauces"Sauces: Classical and Contemporary Sauce Making, Second Edition, John Wiley & Sons, Inc., 1998.]
* Nominee, 1994 James Beard Foundation, for "Splendid Soups"
* Winner, 1997 International Association of Culinary Professionals, for "Fish and Shellfish"
* Winner, 1999 James Beard Foundation, for "Vegetables"
* Nominee, 2000 International Association of Culinary Professionals, for "Essentials of Cooking"
* Nominee, 2000 James Beard Foundation, for "Essentials of Cooking"ources
External links
* Review of Sauces: Classical and Contemporary Sauce Making [http://www.globalchefs.com/cookbook/current/cook041sau.htm]
* How to Make a Satiny, Full-Bodied Hollandaise Sauce (article by James Peterson) [http://www.taunton.com/finecooking/pages/c00180.asp]
* The First Step to Great Flavor (article by James Peterson) [http://www.taunton.com/finecooking/pages/c00213.asp]
* Creamy Vegetable Soups Without All the Cream (article by James Peterson) [http://www.taunton.com/finecooking/pages/c00029.asp]
* How to Make a Great Green Salad (article by James Peterson) [http://www.taunton.com/finecooking/pages/c00028.asp]
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