James Peterson  | Chronicle Books

50,530원  | 20140408  | 9781452119632

실무에서 요리는 타이밍이라는 말을 자주 듣게 된다. 실제로도 그러하다. 요리에서 10초라는 시간은 고기를 핏기 없이 완전히 익혀버릴 수도 또 분홍빛이 돌도록 딱 먹기 좋게 익힐 수도 있는 시간이다. 또한 요리를 망쳐버릴 수도 또 완벽하게 마무리할 수도 있는 시간이다. 이 책은 냄새, 소리, 외형 그리고 질감 등을 통해 조리 과정을 중단해야 할 시점들을 심도 있게 다루고 있다. Done.

James Peterson  | Harry N.Abrams

0원  | 20010501  | 9781584790266

A collection of sixty-five recipes for salmon dishes includes step-by-step photographs, tips on selecting salmon in the supermarket, and the proper techniques for cleaning, boning, curing, and slicing the fish.

Peterson, James  | Houghton Mifflin Harcourt

99,260원  | 20171107  | 9780544819825

제임스 비어드 어워드 수상자이면서 이 책 외에도 어마어마한 명저들을 펴낸 저자의 Sauce에 관한 거의 완전무결한 책. 현재 4차 개정증보판이 출간된 상태인데 아마도 모던한 기법의 소스들이 일부 추가되어 있을 듯. 소스에 관한한 거의 모든 정보가 수록되어 있는 책이므로 그만큼 텍스트도 많고 두껍기도 한데 역시 주방 한 켠에 두고 자주 열어보면 실무에 엄청나게 도움이 될 만한 책. The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish.

Peterson, James  | Random House

0원  | 20090929  | 9781580089913

The learn-to-bake master class in a book. 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. That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals. In more than 350 recipes and auxiliary techniques--most accompanied by illuminating step-by-step photographs--Peterson lays the foundation for lifelong baking success. 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 Creme Mousseline Cake. Baking is packed with the basic, must-have recipes for every baker's repertoire (as well as more ambitious classics), such as: Pound Cake . Creme 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 . Buche de Noel . Eclairs . Mushroom Jalousie Copious photographs inspire and help bakers visualize the crucial moments of hundreds of recipes and techniques, including: 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 Thorough, approachable, and authoritative, Baking 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.

Peterson, James  | Houghton Mifflin

0원  | 20090106  | 9780470194966

Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition "It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: it reads so well that this is the kind of book you can take to bed." -Mark Bittmanfrom the Foreword to the Second Edition "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle epoque. . . . Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference." -Richard Olneyfrom the Foreword to the First Edition "Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation." -Gourmet magazine "This is a book I wish I had written myself. . . . Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professionals and amateurs alike. Sauces is one of the best culinary books of this century in English." -Jeremiah Tower "The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations." -Daniel Boulud "It is a special reference book-comprehensive and inspiring." -Alice Waters

Peterson, James  | Ten Speed Press

0원  | 20071130  | 9781580087896

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 a revered cooking teacher, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. An all-in-one instructional detailing the techniques that cooks really need. SELECTED RECIPES: Linguine with Clam Sauce, Hot and Sour Soup, Eggs Benedict, Porterhouse Steaks, Veal Picatta, Lamb Curry, Pork Tenderloins, with Mushroom Sauce, Vegetable Gratins, Sea Bass with Lemon-Caper Sauce, French Fries and Aioli, Scones, Strawberry Shortcake, Sandwich Bread, Sticky Buns, Biscotti

Peterson, James  | Artisan Publishers

25,870원  | 20070419  | 9781579653187

A practical, chockablock, quick-reference, A-to-Z answer book which reveals: how to season a cast- iron pan, bake a perfect pie, keep shells from sticking to hard- cooked eggs; how to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you're likely to encounter; and more.

Peterson, James  | Wiley

0원  | 20020923  | 9780471442769

From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet 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 a la mariniere inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck a l'orange gives rise to the subtle Salad of Sauteed or Grilled Duck Breasts and Sauteed 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, Glorious French Food 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 Mastering the Art of French Cooking. --- From the Publisher

Peterson, James  | Wiley

68,720원  | 20001009  | 9780471391364

Praise for the fully revised and updated Splendid Soups" Jim Peterson’ s Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a h...

Peterson, James  | Wiley

0원  | 19980201  | 9780471292753

Peterson, James A.  | William Morrow & Co

68,720원  | 19960401  | 9780688127374

Fish and 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 microwavi...

Peterson, James Braxton  | Palgrave Macmillan

204,850원  | 20140911  | 9781137305244

The underground is a multi-faceted concept in African American culture. Peterson uses Richard Wright, KRS-One, Thelonius Monk, and the tradition of the Underground Railroad to explore the manifestations and the attributes of the underground within the context of a more panoramic picture of African American expressivity within hip-hop.

Arnsparger, Bill/ Peterson, James A.  | Coaches Choice

0원  | 20000601  | 9781585183012

101 drills, organized by position, that address the fundamental skills and techniques involved in pass defense. Covers defensive line, linebacker, and defensive back drills, as well as catch-the-ball and tip-the-ball drills, man coverage, zone coverage and group & team drills. Each drill is thoroughly explained and diagrammed.

Arnsparger, Bill/ Peterson, James A.  | Coaches Choice

0원  | 20000601  | 9781585183005

101 thoroughly detailed and illustrated run defense drills. Includes nose guard, defensive line, linebacker, outside linebacker, defensive back and group & team drills.

Bartis, James T./ Latourrette, Tom/ Peterson, D. J  | Rand

33,070원  | 20050930  | 9780833038487

The report describes the oil shale resources in the western United States; the suitability, cost, and performance of available technologies for developing the richest of those resources; and the key energy, environmental, land-use, and socioeconomic policy issues that need to be addressed by government decision makers in the near future.