James Peterson

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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.

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).[1]

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

He resides today in Brooklyn, New York where he is active teaching, writing, and cooking.[2]

Contents

[edit] 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)

[edit] Awards

  • Winner, 1991 James Beard Foundation, for Sauces[3]
  • Nominee, 1994 James Beard Foundation, for Splendid Soups[3]
  • Winner, 1997 International Association of Culinary Professionals, for Fish and Shellfish[3]
  • Winner, 1999 James Beard Foundation, for Vegetables[3]
  • Nominee, 2000 International Association of Culinary Professionals, for Essentials of Cooking[3]
  • Nominee, 2000 James Beard Foundation, for Essentials of Cooking[3]

[edit] Sources

  1. ^ Vegetables, William Morrow and Company, Inc., 1998.
  2. ^ Essentials of Cooking, Artisan, 1999.
  3. ^ a b c d e f Sauces: Classical and Contemporary Sauce Making, Second Edition, John Wiley & Sons, Inc., 1998.

[edit] External links

  • Review of Sauces: Classical and Contemporary Sauce Making [1]
  • How to Make a Satiny, Full-Bodied Hollandaise Sauce (article by James Peterson) [2]
  • The First Step to Great Flavor (article by James Peterson) [3]
  • Creamy Vegetable Soups Without All the Cream (article by James Peterson) [4]
  • How to Make a Great Green Salad (article by James Peterson) [5]
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