James Peterson (writer) - Books

Books

  • Sauces: Classical and Contemporary Sauce Making (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.
  • Essentials of Cooking. 1999. 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.
  • Sweet Wines: A Guide to the World's Best with Recipes. 2002. 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.
  • The Duck Cookbook. 2003. ISBN 1-58479-295-7.
  • Simply Shrimp: With 80 Globally Inspired Recipes. Stewart, Tabori & Chang. 2007. ISBN 1-58479-585-9.
  • 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.

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