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Title:Sauces: Classical and Contemporary Sauce Making
Format Type:Ebook
Author:James Peterson
Publisher:eBooks
ISBN:0471292753
ISBN 13:
Number of Pages:
Category:Cookbooks, Cooking, Food, Non fiction, Culinary

Sauces: Classical and Contemporary Sauce Making by James Peterson

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Baking

The learn to bake master class in a book br br The craft of baking is based on good technique Learn the fundamentals well and you can bake perfect cakes cookies tarts breads and pastries each and every time br br That s the premise of i Baking i revered cooking teacher James Peterson s master course in baking fundamentals In more than recipes and auxiliary techniques most accompanied by illuminating step by step photographs Peterson lays the foundation for lifelong baking success br br This book teaches you how to build finished baked goods from their essential components providing both maximum guidance for less experienced bakers and great creative freedom for more confident bakers The Cakes chapter for example presents basic cake recipes Moist Sponge Cake Devil s Food Cake followed by frostings fillings and glazes Professional Style Buttercream White Chocolate Ganache allowing you to mix and match endlessly Or if you re looking for knockout assembled cakes go to the end of the chapter and discover complete illustrated instructions for say a decadent Chocolate Hazelnut Cake with Chocolate Filling and Hazelnut Buttercream or an elegant Peach Cr me Mousseline Cake br br i Baking i is packed with the basic must have recipes for every baker s repertoire as well as more ambitious classics such as br br Pound Cake Cr me Anglaise Chiffon Cake Cheesecake Classic Puff Pastry Cherry Pie Lemon Meringue Pie Miniature Raw Fruit Tarts Linzertorte Cream Puffs Chocolate Croissants Cheese Danish Basic Butter Cookies Lemon Bars Biscotti Challah Rye Bread Focaccia Blueberry Muffins Scones Flourless Chocolate Cake Cheese Souffles Miniature Cake Petits Fours Apple Strudel Napoleons Rolled Fondant B che de No l clairs Mushroom Jalousie br br Copious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques including br br Troubleshooting Tarts and Pies Baking Blind Making Liquid Fondant Coating a Cake with Hot Icing Assembling a Layer Cake without Using a Cake Stand Decorating a Cake with a Caramel Cage Coloring Marzipan Making a Rolled Cake Decorating Cookies with Colored Sugar Filling and Using a Pastry Bag Kneading Wet Dough in a Food Processor Scoring Dough Shaping a Fougasse Repairing Chocolate Mixtures that Have Seized Cooking Sugar Syrup to the Soft Ball Stage br br Thorough approachable and authoritative i Baking i shows why James Peterson is a trusted source for home cooks of every level Work your way through this book and you will gain the skills you ll need for impressive results every time


Sauces: Classical and Contemporary Sauce Making

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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 most revered cooking teachers Peterson provides the confidence building instructions home cooks need to teach themselves to cook consistently with ease and success COOKING is the only all in one instructional that details the techniques that cooks really need to master teaches all the basic recipes and includes hundreds of photos that illuminate and inspire br br Cooking authority James Peterson s definitive all inclusive learn to cook cookbook br hard working recipes everyone should know how to make from the perfect roasted chicken to bouillabaisse and apple pie br instructional photos showing exactly how recipes are made teach food literate novices to cook with confidence and more advanced cooks to expand their repertoire br James Peterson has more than million cookbooks in print


Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

A comprehensive cookbook with over foolproof recipes covering every conceivable kind of soup including Asian and South American recipes that have not previously appeared in American cookbooks and sections featuring unusual ingredients secrets for lowering fat and more


Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes

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Fish Shellfish: The Definitive Cook's Companion

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike Author James Peterson who wrote the book Sauces a James Beard Cookbook of the Year winner and the incomparable Splendid Soups once again demonstrates his connoisseurship with em Fish amp Shellfish em a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking br br Fish amp Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish from baking braising deep frying grilling and broiling to poaching panfrying marinating curing and smoking steaming and microwaving Whether your taste runs strictly to shellfish or to everything seafood em Fish amp Shellfish em offers the equivalent of a complete cookbook on each subject Within the chapters on finfish you ll learn how to prepare enticing recipes remarkable for their ease of preparation their versatility and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach Shrimp and Mushrooms crunchy Halibut Fillets with Curry Herbs and Almond Crust delicate Salmon Fillets A la Nage with Julienned Vegetables savory Braised Tuna with Vegetables and fiery Thai Style Swordfish Satay br br If it s shellfish you prefer there are pages and pages of recipes for baking frying steaming or serving raw everything in a shell including mussels clams oysters scallops lobster shrimp crab and crayfish Peterson explains how to judge freshness and how to prepare shellfish delights including lemony flavored Steamed Mussels with Thai Green Curry aromatic Littleneck Clams in Black BeanScented Broth a simple and comforting Linguine with Clam Sauce elegant Hot Oysters with Leeks and White Wine Sauce rich and savory Braised Scallops with Tomatoes and Fresh Basil Steamed Lobster with Coconut Milk and Thai Spices Shrimp with Tomato Sauce Saffron Aioli and Pesto hit the spot Saut ed Crab Cakes and Japanese Style Grilled Squid to name but a few of the brilliant and vast array of wonderful seafood selections em Fish amp Shellfish em also offers techniques for preparing raw marinated cured and smoked fish br br As you explore em Fish amp Shellfish em you ll learn not only the essentials of seafood preparation but everything in between including how to make a curry sauce which red wines to cook with how to fry parsley and how to make Vietnamese dipping sauces You ll learn the secrets of a variety of coatings how to blacken fish add stuffings and deglaze the pan for sauces as well as discover the delights of salsas chutneys relishes mayonnaises and butters br br Here is seafood in every incarnation from soups stews and pastas to mousses souffl s and salads Try everything from pureed Marseilles Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish Ink Linguine and Crayfish Stew with Tomatoes Sorrel and Vegetables br br Jim Peterson has traveled the world and brought back the best international seafood flavors textures and techniques Now you can improvise on your own with Thai marinades Indian spices and condiments and Japanese grilling methods all of which play off more familiar ingredients to produce memorable dishes br br At the end of em Fish amp Shellfish em you ll find a complete Finfish Dictionary where you ll learn all you need to know about more than sixty species of saltwater and freshwater fish There s also a page section of color photographs that pictures many of the mouthwatering recipes in the book And the step by step pictorials in the color section will show you how to prepare fish and shellfish for cooking br br James Peterson s books have been hailed as the most companionable and dependable of cooking guides Replete with tables timing charts advice about equipment safety preparations a glossary of foreign ingredients and an exhaustive index em Fish amp Shellfish em will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook Here is a fundamental cookbook that you will come to depend on every time you think seafood and now you ll be thinking seafood all the time


What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks

From America s favorite cooking teacher multiple award winner James Peterson an invaluable reference handbook br br Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef instructor and award winning author Jim Peterson And now for the first time this guru to the professionals turns his prodigious knowledge into a practical chockablock quick reference A to Z answer book for the rest of us br br Look elsewhere for how to bone skate or trim out a saddle of lamb how to saut sweetbreads or flamb dessert Look here instead for how to zest a lemon make the perfect hamburger bread a chicken breast make truly hot coffee in a French press make magic with a Microplane It s all here how to season a castiron pan bake a perfect pie keep shells from sticking to hardcooked eggs How to carve a turkey roast a chicken and chop slice beat broil braise or boil any ingredient you re likely to encounter Information on seasoning saucing and determining doneness by internal temperatures timings touch and sight guarantee that you ve eaten your last bland and overcooked meal br br Here are invaluable techniques with nearly as many color photographs bundled into a handy accessible format


Essentials of Cooking

In this unrivaled practical guide one of America s most widely respected cookbook authors distills his vast knowledge and experience into the essential techniques that every cook needs to know Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot Each technique is further explained in terms of how it makes the food taste What happens for example if you cook the fish in butter versus oil Why does roasting make vegetables taste so good How do you decide whether you want to make a chicken stew or sautT br br Here are answers to just about every cooking question from the simple to the sublime how to boil an artichoke or cook a soft boiled egg or how to clean soft shell crabs or even butcher and roast a whole saddle of lamb Knowing how to execute a technique makes you efficient knowing why you ve chosen that technique makes you a master


Meat: A Kitchen Education

Award winning author James Peterson is renowned for his instructive encyclopedic cookbooks each one a master course in the fundamentals of cooking br br Like well honed knives his books are indispensable tools for any kitchen enthusiast from the novice home cook to the aspiring chef to the seasoned professional i Meat A Kitchen Education i is Peterson s guide for carnivores with more than recipes and photographs that offer a full range of meat and poultry cuts and preparation techniques presented with Peterson s unassuming yet authoritative style br br Instruction begins with an informative summary of meat cooking methods saut ing broiling roasting braising poaching frying stir frying grilling smoking and barbecuing Then chapter by chapter Peterson demonstrates classic preparations for every type of meat available from the butcher chicken turkey duck quail pheasant squab goose guinea hen rabbit hare venison pork beef veal lamb and goat Along the way he shares his secrets for perfect pan sauces gravies and jus Peterson completes the book with a selection of homemade sausages p t s terrines and broths that are the base of so many dishes His trademark step by step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques from trussing a whole chicken to breaking down a whole lamb br br Whether you re planning a quick turkey cutlet dinner Sunday pot roast supper casual hamburger cookout or holiday prime rib feast you ll find it in i Meat i along with br br i Roast Chicken with Ricotta and Sage Coq au Vin Duck Confit and Warm Lentil Salad Long Braised Rabbit Stew Baby Back Ribs with Hoisin and Brown Sugar Sauerbraten Hanger Steak with Mushrooms and Red Wine Oxtail Stew with Grapes Osso Buco with Fennel and Leeks Veal Kidneys with Juniper Sauce Lamb Tagine with Raisins Almonds and Saffron Terrine of Foie Gras and more i br br No matter the level of your culinary skills or your degree of kitchen confidence the recipes and guidance in i Meat i will help you create scores of satisfying meals to delight your family and friends This comprehensive volume will inspire you to fire up the stove oven or grill and master the art of cooking meat br br br b Winner James Beard Cookbook Award Single Subject Category b


Glorious French Food: A Fresh Approach to the Classics

b From the James Beard award winning author of Sauces a new classic on French cuisine for today s cook b His award winning books have won the praise of i The New York Times i and i Gourmet i magazine as well as such culinary luminaries as chefs Daniel Boulud Jeremiah Tower and Alice Waters Now James Peterson brings his tremendous stores of culinary knowledge energy and imagination to this fresh and inspiring look at the classic dishes of French cuisine With a refreshing broadminded approach that embraces different French cooking styles from fine dining to bistro style cooking from hearty regional fare to nouvelle cuisine Peterson uses fifty foundation French dishes as the springboard to preparing a variety of related dishes In his inventive hands the classic Moules la marini re inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron while the timeless Duck l orange gives rise to the subtle Salad of Saut ed or Grilled Duck Breasts and Saut ed Duck Breasts with Classic Orange Sauce Through these recipes Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own With hundreds recipes and dazzling color photography throughout i Glorious French Food i gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart and stomach of every good cook It will take its place on the shelf right next to Julia Child s i Mastering the Art of French Cooking i


What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks, Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes, Fish Shellfish: The Definitive Cook's Companion, Meat: A Kitchen Education, Baking, Cooking, Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, Sauces: Classical and Contemporary Sauce Making, Essentials of Cooking, Glorious French Food: A Fresh Approach to the Classics