James Peterson (born 20th century) is an American writer, cookery teacher, and perfumer.
He studied chemistry at the University of California at Berkeley. [1]
After traveling the world and moving to Paris, he apprenticed at Paris's Le Cordon Bleu. He worked at Le Vivarois, then moved to Vonnas to work at Chez La Mere Blanc (now Restaurant Georges Blanc). [2]
In 1979, he returned to New York City, becoming a partner at Greenwich Village's Le Petit Robert.
Starting in 1984, he taught for four years at the French Culinary Institute in Manhattan, where he wrote the advanced curriculum.[ citation needed ]
His first book, Sauces, written in 1990, won an award for best single subject and the Cookbook of the Year Award from the James Beard Foundation.[ citation needed ] He went on to write fourteen more cookbooks and win an additional five James Beard Awards, making for seven in all.[ citation needed ] Peterson is responsible for virtually all the photography in his books.[ citation needed ]
Since 2011, James has been studying perfumes in his home laboratory. In 2011, he launched Brooklyn Perfume Company.
He resides in Brooklyn, New York, where he is actively developing new perfumes and running a small business. [3]
| International | |
|---|---|
| National | |
The bouquet garni is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish.
Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, the French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, including Best California Chef in 1996 and Best Chef in America in 1997. The restaurant was a perennial winner in the annual Restaurant list of the Top 50 Restaurants of the World; the voting process has since been changed to disallow previous winners from being considered.
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat, used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt.
In Italian cuisine, ragù is a meat sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ragù alla bolognese. Other types are ragù alla napoletana, ragù alla barese, ragù alla veneta, and so on.
Marcella Hazan was an Italian cooking writer whose books were published in English. Her cookbooks are credited with introducing the public in the United States and the United Kingdom to the techniques of traditional Italian cooking. She was considered by chefs and fellow food writers to be the doyenne of Italian cuisine.
Corn chowder is a chowder soup prepared using corn as a primary ingredient. Basic corn chowder is commonly made of corn, onion, celery, milk or cream, and butter. Additional ingredients sometimes used include potatoes or squash, salt pork, fish, seafood and chicken. In the United States, recipes for corn chowder date to at least as early as 1884. Corn chowder is mass-produced as a canned food in the U.S.
Naomi Duguid is a Canadian food writer and photographer. Duguid is based in Toronto and has coauthored six cookbooks, and well as Burma: Rivers of Flavor in 2012 which was her first solo publication. She is best known for her cookbooks co-written with her then-husband Jeffrey Alford.
Sweating in cooking is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces. Sweating is often a preliminary step to further cooking in liquid; onions, in particular, are often sweated before including in a stew. This differs from sautéing in that sweating is done over a much lower heat, sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.
Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand.
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
Pletzel, platzel or pletzl, also known as onion board or onion flat, is a type of Jewish flatbread or flat roll similar to focaccia.
Steamed clams is a seafood dish consisting of clams cooked by steaming.
Mark Bitterman is an American entrepreneur and food writer. He is the owner of The Meadow, a boutique that specializes in finishing salts, bean-to-bar chocolate, cocktail bitters, and other products. The Meadow was founded in Portland, Oregon, in 2006, and has expanded to include three locations in Portland, one in Nolita in New York City, and one in Shinjuku, Tokyo. Bitterman began selling salt wholesale to award-winning restaurateurs in 2006, and in 2012 officially launched the Bitterman Salt Co. to sell salt through retailers nationally. Bitterman has published five books. Two are on traditional culinary salts and their use in cooking. Two are about cooking with Himalayan salt blocks, and helped pioneer the concept. His remaining book is on the use of bitters and amari in mixology and cooking. He consults with restaurateurs and lectures at culinary academies about the use of finishing salts and Himalayan salt blocks.
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes is a reference book and cookbook written by food writer Mark Bitterman. In May 2011 Salted won the James Beard Foundation Award for Reference and Scholarship Cookbook. It has also been nominated for the International Association of Culinary Professionals Cookbook Awards for the Food & Beverage Reference/Technical category and First Book: The Julia Child Award. It is available both in hardcover and on the Kindle.
Patricia Jinich is a Mexican chef, TV personality, cookbook author, educator, and food writer. She is best known for her James Beard Award-winning and Emmy-nominated public television series Pati's Mexican Table and her James Beard Award-winning PBS primetime docuseries La Frontera with Pati Jinich. Her first cookbook, also titled Pati's Mexican Table, was published in March 2013, her second cookbook, Mexican Today, was published in April 2016, and her third cookbook, Treasures of the Mexican Table, was published in November 2021.
Aliza Green is an American chef and writer. In addition to being one of the first women chefs in Philadelphia, Pennsylvania, she is known as a pioneer of the farm-to-table movement. She was one of the first chefs in Philadelphia to deal directly with local farms and utilize locally raised food in her restaurants. She writes as a food columnist and has published more than a dozen books about food.
Andrea Nguyen is a Vietnamese-born, American teacher, food writer, cookbook author and chef living in the San Francisco area. An expert on Asian cuisine and cooking methods, Nguyen has written numerous cookbooks on the food of her native Vietnam, as well as an account of her family's escape during the Fall of Saigon. She writes an active blog, as well as articles for newspapers and food magazines and teaches cooking classes throughout the country.
Vegetarian Cooking for Everyone is a 1997 cook book by Deborah Madison. It contains 1,400 vegetarian recipes from soups to desserts.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
