Meat
A Kitchen Education [A Cookbook]
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks-each one a master course in the fundamentals of cooking. 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. Meat: A Kitchen Education is Peterson's guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson's unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broi…
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Produktdetails
- ISBN: 978-1-60774-453-5
- EAN: 9781607744535
- Produktnummer: 15714451
- Verlag: Potter/Ten Speed/Harmony/Rodale
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 336 S.
- Plattform: EPUB
- Masse: 65'536 KB
- Abbildungen: 500 4-COLOR PHOTOS
Über den Autor
James Peterson is a food writer, cooking instructor, and photographer who began his culinary career as a restaurant cook in Paris in the 1970s. Returning to the United States in the 1980s, he honed his French cooking techniques during his tenure as chef-partner at Le Petit Robert in New York. A highly regarded cooking instructor for more than two decades, Peterson teaches at the Institute of Culinary Education (formerly Peter Kump's New York Cooking School). His first book, Sauces, won two 1992 James Beard Awards; Vegetables, Glorious French Food, Cooking, and Baking have earned him four more James Beard Awards. Peterson cooks, writes, and photographs from Brooklyn, New York.
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