James Peterson (writer)

James Peterson (born 20th century) is an American writer, cookery teacher, and perfumer.

Education and career

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.^{[ citation needed ]}

He resides in Brooklyn, New York, where he is actively developing new perfumes and running a small business. ^[3]

Books

• Sauces (2 ed.). Wiley. 1998. ISBN   978-0-471-29275-3.
• Splendid Soups. 1993. ISBN   978-0-553-07505-2.
• Fish & Shellfish: The Cook's Indispensable Companion. William Morrow Cookbooks. 1996. ISBN   978-0-688-12737-4.
• Peterson, James; Schwartz, Justin (1998). Vegetables. ISBN   0-688-14658-9.
• Peterson, James (1999). Essentials of Cooking. Artisan Books. ISBN   1-57965-236-0.
• Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups. Wiley. 2000. ISBN   978-0-471-39136-4. New printing.
• Simply Salmon . Stewart, Tabori and Chang. 2001. ISBN   978-1-58479-026-6.
• Peterson, James (2002). Sweet Wines: A Guide to the World's Best with Recipes. Harry N. Abrams. ISBN   1-58479-255-8.
• Glorious French Food: A Fresh Approach to the French Classics. John Wiley & Sons. 2002. ISBN   978-0-471-44276-9.
• Peterson, James (2003). The Duck Cookbook. Harry N. Abrams. ISBN   1-58479-295-7.
• Simply Shrimp: With 80 Globally Inspired Recipes. Stewart, Tabori & Chang. 2007. ISBN   978-1-58479-585-8.
• What's a Cook to Do?: An Illustrated Guide to 500 Essential Tips, Techniques, and Tricks. Artisan. 2007. ISBN   978-1-57965-318-7.
• Cooking. Ten Speed Press. 2007. ISBN   978-1-58008-789-6.
• Sauces: Classical and Contemporary Sauce Making (3 ed.). Wiley. 2008. ISBN   978-0-470-19496-6.
• Baking. Ten Speed Press. 2009. ISBN   978-1-58008-991-3.
• Sauces: Classical and Contemporary Sauce Making (4 ed.). Wiley. 2017. ISBN   978-0544819825.

Awards

• Winner, 1992 James Beard Foundation, Cookbook of the Year for Sauces ^[4]
• Winner, 1992 James Beard Foundation, Single Subject Cookbook for Sauces ^[4]
• Nominee, 1994 James Beard Foundation, for The Splendid Soup: Recipes and Master Techniques for Making the World's Best Soups
• Winner, 1997 International Association of Culinary Professionals, for Fish and Shellfish
• Nominee, 1997 James Beard Foundation, Single Subject Cookbook for Fish and Shellfish
• Winner, 1999 James Beard Foundation, Vegetables and Vegetarian for Vegetables. ^[2]
• Nominee, 2000 International Association of Culinary Professionals, for Essentials of Cooking
• Nominee, 2000 James Beard Foundation, Reference Cookbook for Essentials of Cooking
• Winner, 2003 James Beard Foundation, Mediterranean Cookbook for Glorious French Food
• Winner, 2008 James Beard Foundation, General Cookbook for Cooking
• Winner, 2010 James Beard Foundation, Baking & Desserts Cookbook for Baking
• Winner, 2011 James Beard Foundation, Single Subject for Meat

Notes

1. Weinraub, Judith (May 10, 2000). "The Intuitive Cook; James Peterson Says Technique Will Set You Free". The Washington Post . Retrieved December 7, 2024.
2. Vegetables, William Morrow and Company, Inc., 1998.
3. Essentials of Cooking, Artisan, 1999.
4. Sauces: Classical and Contemporary Sauce Making (Second Edition, John Wiley & Sons, Inc., 1998).

See also

• Biography portal
• California portal
• Food portal
• France portal
• New York City portal

• List of American writers
• List of people from Brooklyn

External links

• "Review of Sauces: Classical and Contemporary Sauce Making". October 2002. Archived from the original on September 28, 2007. Retrieved February 3, 2017.
• Peterson, James (April 16, 2007). "How to Make a Satiny, Full-Bodied Hollandaise Sauce". Archived from the original on May 11, 2011. Retrieved July 14, 2010.
• Peterson, James (February 1999). "The First Step to Great Flavor". Archived from the original on April 29, 2010. Retrieved July 14, 2010.
• Peterson, James (December 5, 2006). "Creamy Vegetable Soups Without All the Cream". Archived from the original on July 6, 2009. Retrieved July 14, 2010.
• Peterson, James (March 29, 2007). "How to Make a Great Green Salad". Archived from the original on March 1, 2010. Retrieved July 14, 2010.