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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    “Most books belong to the house and street only, and in the fields their leaves feel very thin. They are bare and obvious, and have no halo nor haze about them. Nature lies far and fair behind them all. But this, as it proceeds from, so it addresses, what is deepest and most abiding in man. It belongs to the noontide of the day, the midsummer of the year, and after the snows have melted, and the waters evaporated in the spring, still its truth speaks freshly to our experience.”
    —Henry David Thoreau (1817–1862)