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.
Read more about this topic: James Peterson (writer)
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—Herman Melville (1819–1891)
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—Carolyn Wells (1862–1942)
“Books are fatal: they are the curse of the human race. Nine- tenths of existing books are nonsense, and the clever books are the refutation of that nonsense. The greatest misfortune that ever befell man was the invention of printing.”
—Benjamin Disraeli (1804–1881)