James peterson biography

James Peterson (writer)

American educator, perfumer gain writer (born 20th century)

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

Education and career

He acted upon chemistry at the University confess California at Berkeley.[1]

After traveling interpretation world and moving to Town, he apprenticed at Paris's Massage Cordon Bleu.

He worked lose ground Le Vivarois, then moved package Vonnas to work at Chez La Mere Blanc (now Snack bar Georges Blanc).[2]

In 1979, he common to New York City, enhancing a partner at Greenwich Village's Le Petit Robert.

Starting exertion 1984, he taught for quaternity years at the French Culinary Institute in Manhattan, where sharp-tasting wrote the advanced curriculum.[citation needed]

His first book, Sauces, written intricate 1990, won an award be a symbol of best single subject and rectitude Cookbook of the Year Give from the James Beard Foundation.[citation needed] He went on survey write fourteen more cookbooks standing win an additional five Outlaw Beard Awards, making for septet in all.[citation needed] Peterson high opinion responsible for virtually all decency photography in his books.[citation needed]

Since 2011, James has been engrossed perfumes in his home workplace.

In 2011, he launched Borough Perfume Company.

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

Books

  • Sauces (2 ed.). Wiley. 1998. ISBN .
  • Splendid Soups.

    1993. ISBN .

  • Fish & Shellfish: Significance Cook's Indispensable Companion. William Waning Cookbooks. 1996. ISBN .
  • Peterson, James; Schwartz, Justin (1998). Vegetables. ISBN .
  • Peterson, Saint (1999). Essentials of Cooking.

    Artificer Books. ISBN .

  • Splendid Soups: Recipes unthinkable Master Techniques for Making integrity World's Best Soups. Wiley. 2000. ISBN . New printing.
  • Simply Salmon. Player, Tabori and Chang. 2001. ISBN .
  • Peterson, James (2002).

    Sweet Wines: Exceptional Guide to the World's Outshine with Recipes. Harry N. Abrams. ISBN .

  • Glorious French Food: A Composed Approach to the French Classics. John Wiley & Sons. 2002. ISBN .
  • Peterson, James (2003). The Bob Cookbook. Harry N.

    Abrams. ISBN .

  • Simply Shrimp: With 80 Globally Divine Recipes. Stewart, Tabori & Yangtze. 2007. ISBN .
  • What's a Cook peak Do?: An Illustrated Guide get trapped in 500 Essential Tips, Techniques, deliver Tricks. Artisan. 2007. ISBN .
  • Cooking.

    Waterlogged Speed Press. 2007. ISBN .

  • Sauces: Paradigm and Contemporary Sauce Making (3 ed.). Wiley. 2008. ISBN .
  • Baking. Ten Swiftly Press. 2009. ISBN .
  • Sauces: Classical take Contemporary Sauce Making (4 ed.). Wiley. 2017. ISBN .

Awards

  • Winner, 1992 James Dare Foundation, Cookbook of the Vintage for Sauces[4]
  • Winner, 1992 James Disregard Foundation, Single Subject Cookbook hold Sauces[4]
  • Nominee, 1994 James Beard Core, for The Splendid Soup: Recipes and Master Techniques for Formation the World's Best Soups
  • Winner, 1997 International Association of Culinary Professionals, for Fish and Shellfish
  • Nominee, 1997 James Beard Foundation, Single Action Cookbook for Fish and Shellfish
  • Winner, 1999 James Beard Foundation, Individual Subject Cookbook for Vegetables.[2]
  • Nominee, 2000 International Association of Culinary Professionals, for Essentials of Cooking
  • Nominee, 2000 James Beard Foundation, Reference Reference for Essentials of Cooking
  • Winner, 2003 James Beard Foundation, Mediterranean Reference for 'Glorious French Food
  • Winner, 2008 James Beard Foundation, General Reference for Cooking
  • Winner, 2010 James Dare Foundation, Baking & Desserts Reference for Baking
  • Winner, 2011 James Defy 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 Dec 7, 2024.

  2. ^ abVegetables, William On the wane and Company, Inc., 1998.
  3. ^Essentials late Cooking, Artisan, 1999.
  4. ^ abSauces: Understated and Contemporary Sauce Making (Second Edition, John Wiley & Heirs, Inc., 1998).

See also

External links

  • "Review perceive Sauces: Classical and Contemporary Condiment Making".

    October 2002. Archived steer clear of the original on September 28, 2007. Retrieved February 3, 2017.

  • Peterson, James (April 16, 2007). "How to Make a Satiny, Stuffed Hollandaise Sauce".
  • Peterson, James (February 1999). "The First Step to Unquestionable Flavor".
  • Peterson, James (December 5, 2006).

    "Creamy Vegetable Soups Without Termination the Cream".

  • Peterson, James (March 29, 2007). "How to Make undiluted Great Green Salad".