Details
Synopsis
This acclaimed book by a master chef covers 100 essential cooking techniques such as roasting a perfect chicken, filleting a fish, making beef stew, shucking oysters, slow-cooking vegetables, making white sauces, and making a soufflé. The lavish, clear, and abundant color photographs illustrating techniques and ingredients provide a most useful counterpoint to the recipes.
| Size | | Height: | 10.3 in | | Width: | 9.8 in | | Thickness: | 0.8 in | | Weight: | 52.0 oz |
Industry Reviews
"I can't imagine saying this about many other cookbooks, but ESSENTIALS OF COOKING really is essential. Even if you think you already know enough about cooking, I command you to buy a copy right now."
Richards
"All the pictures were taken in Peterson's Brooklyn kitchen. By him. The photography is particularly good and a strength of the book....In a book that depends on detailed instruction, these pictures make all the difference....The text is also soaked with the fine detail that only an experienced, observant cook would know to include."
New York Times - Amanda Hesser (01/12/2000)
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