Cooking by James Peterson
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Book Reviews of Cooking
Book Review: Great for any cook
Summary: 5 Stars
This book covers all the basics and then some - if you are interested in cooking it has all the techniques and info you need to know plus a fair number of phots to help you visulize the process.Book Review: Just the facts, man
Summary: 5 Stars
A perfect tool for mastering the essentials of home gourmet cooking. Not for the meatloaf maker, but if you want the perfect homemade eggs benedict--this is your book.Book Review: Cooking
Summary: 5 Stars
This book is a complete guide to cooking. I thought I knew a lot about cooking until I read this book. I appreciate the photos and details in creating the dishes.Book Review: Great Basics for the Beginning Cook
Summary: 5 Stars
this is great reference book for any level of cook. Everything you need to know about knives, cutting, modes of cooking, lingo...
highly recommended.
Book Review: So far amazing--just a few minor quibles!
Summary: 4 Stars
I just recieved this book about 3 days ago, and have been devouring it ever since. I have not done any cooking from it yet, so I am reviewing it based on what I was hoping for in a "how to" cookbook. I am not a novice cook, but there are some basic techniques I am forever looking to understand more about, such as knife skills--and that is the one area I think this book lacks (and many others I have looked at.) It shows the shape and size for julienne, but not the process to make to jullienne (matchsticks) from a whole carrot. I feel frusterated because, even though I know the technique should be the same for different vegatables, it may not seem obvious to everyone that a carrot might need to be squared so that it a: doesn't roll when you cut it in half, or so you can get flat sides for your slices. I want specifics! i.e: first cut off the ends, then shave off the sides, then cut in half, then make 2 1/2 inch lengths of the carrot, then make 1/8 inch slices then turn those over and make little matchsticks. That's what I want! I only know how to do that with a carrot from going online. I want a book that assumes that I don't know anything, because I am a self-taught cook and I have gaps in my knowledge. But that's just me! If you allready have all the basics down pat, then there is nothing to worry about here!
Also I found the starters section to be a bit frugal. Also, there was hardly any information about greens, other than spinach and chard. However, maybe if you've cooked one green, you've cooked them all.
But other than those two things, I think this book is amazing especially for the price. I am allready learning alot of stuff just by reading through it, and despite my quibbles I am very happy with it, as I am sure it will turn me into a more knowledgable cook.