'James Peterson' on Serious Eats

James Peterson's French-Style Vegetable Stew

This stew takes advantage of more than a few cooking techniques (blanching, boiling, steaming, glazing, and simmering); a good challenge for anyone wanting to test their skills. Each vegetable is precisely cut, cooked, and assembled to be as dramatic as possible. The method(s) works; the final stew is a celebration of vegetation. More

James Peterson's French-Style Vegetable Stew

This stew takes advantage of more than a few cooking techniques (blanching, boiling, steaming, glazing, and simmering); a good challenge for anyone wanting to test their skills. Each vegetable is precisely cut, cooked, and assembled to be as dramatic as possible. The method(s) works; the final stew is a celebration of vegetation. More

James Peterson's Tomato and Herb Gratin

Hear the word "gratin," and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan. More

James Peterson's Tomato and Herb Gratin

Hear the word gratin, and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan cheese, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan. More

Cook the Book: 'Vegetables, Revised'

James Peterson has been writing cookbooks for over two decades, and he's still going strong. His newly revised Vegetables hit bookshelves this spring with a fresh new look, brilliant photos, and an encyclopedic introduction covering basic techniques and tips for cooking just about any vegetable you'd encounter at a farm stand, Asian market, or grocery store. We'll be cooking from it all week; win your copy here! More

Cook the Book: Steaks, By Cut

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

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

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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