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Entries tagged with 'CTB: What's a Cook to Do'

Cook the Book: Tips for Grilling

Serious Eats Adam Kuban 3 comments

For today's fifth and final day of tips from Jame's Peterson's What's a Cook to Do?, a host of tips on grilling—because you are grilling this weekend, aren't you? Fire in the hole!... More

Cook the Book: Can't Find a Lid for That Pot?

Serious Eats Adam Kuban 1 comment

Apart from giving sound how-to advice on cooking particular food items, James Peterson's What's a Cook to Do? gives all sorts of little kitchen hacks. Don't have a sifter? You can use a fine-mesh strainer and your hand or the... More

Cook the Book: Steaks, By Cut

Ed Levine 6 comments

With all the talk today in the nation's various food sections about grilling and steak, I thought it would be fitting to feature a steak-related tip from What's a Cook to Do?, James Patterson's extremely useful book of kitchen tips that explains almost everything. After the jump, Steaks, by Cut. And, thanks to the good folks at Artisan Books, we're giving away five (5) copies of this enormously helpful book.... More

The Perfect Grilled Cheese Sandwich

Serious Eats Ed Levine 21 comments

As I mentioned yesterday when introducing this week's Cook the Book feature, James Peterson's What's a Cook to Do? explains almost everything, from how to deglaze a pan to how to make the perfect grilled cheese sandwich. Today, we're making... More

Cook the Book: Sometimes an Older Egg Is Better

Serious Eats Ed Levine Post a comment

There are lots of great egg tips in What's a Cook to Do? but none better than How to Store and Use Older Eggs: Eggs keep for weeks in the refrigerator, and while it takes them a very long... More

Cook the Book: 'What's a Cook To Do?' Giveaway

Ed Levine Closed

The combination of my own lack of knowledge and the inadequate explanations in cookbooks often drives me to distraction when I'm cooking. That's why I find James Peterson's What's a Cook to Do? to be so damned helpful. It explains (often with photos) everything, from how to deglaze a plan to how to make the perfect grilled cheese sandwich. Peterson really knows his stuff (his book Sauces: Classical and Contemporary Sauce Making won the James Beard Cookbook of the Year award in 1992 ), and, more important, he knows how to impart his knowledge easily and succinctly with relatively few words and photos. Each day this week, we'll excerpt a tip from the book; the first tip will post shortly.... More

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