|
Lisa
Messinger's
Cookbook Corner
 Essentials
of Cooking
by James Peterson (Artisan)
 Unlike
most chefs, James Peterson started his career as a chemist. Soon,
however, he ditched his lab coat for an apron and went to Paris
to study cooking. He later worked in top restaurants in New York.
His
possibly chemistry-related knack for breaking down and explaining
cooking techniques was apparent when he became a top cooking teacher
and crafted the curriculum for several prestigious schools including
the French Culinary Institute in New York. That knack has already
translated well to books. His Sauces: Classical and Contemporary
emerged not only as the winner of its single-subject category, but
also as best cookbook of the year in the competitive James Beard
Awards. Vegetables, another Peterson book, won best in its
category in the Beard awards. His Fish and Shellfish took
the same honor at the prominent International Association of Cooking
Professionals Awards.
Having
mastered the single-subject technique cookbook, Peterson wisely
decided to conquer the entire culinary world in Essentials of
Cooking. Or most of it: Desserts seem to purposely been left
for a follow-up book to this 300-page masterpiece.
Many
tomes that purport to show readers step-by-step cooking are little
more than picture books if their text doesn't have the right stuff.
Peterson presents luscious photographs throughout, but also provides
intelligent narration that virtually ensures you'll become a competent
cook.
Chapters
in Essentials of Cooking first tackle basics, then vegetables,
fruits, seafood, poultry, eggs and meat.
You'll
see and learn how to peel carrots (with a swivel-type peeler as
opposed to a nonswivel peeler used for thicker skinned vegetables
like potatoes and eggplant) and chop them into triangular pieces
or slice them into rounds or half rounds. Ditto for zucchini, peppers,
fava beans and dozens of other vegetables and fruits.
After mastering such basics, you'll move on to full-blown recipes
such as Chunky Vegetable Soup, Creamed Spinach and Sautéed Zucchini
with Parsley and Garlic. If you master this book, you will undoubtedly
feel the pride of being a pro because Peterson doesn't baby you
with exact ingredient amounts. He guides you through the techniques
allowing you to decide precisely how much to add of any given ingredient.
Sautéed
Zucchini With Parsley and Garlic, for instance, calls for you to
"toss the zucchini in olive oil over high heat until the zucchini
turns golden brown and smells fragrant. Gently stir in a few spoonfuls
of persillade (which he describes for all who don't already know
as a mixture of parsley and garlic). Continue tossing for a minute
or two, until the smell of garlic fills the room. Serve immediately."
After
being taught step-by-step how to ready soft-shell crabs, cook crayfish,
roast a chicken or carve a rib roast, you'll find the same kind
of decide-for-yourself-on-the-amount-of-ingredients recipes. However,
as you can see by the directions for the following Red-Wine Pot
Roast, this is easier than it sounds and will undoubtedly—as
Peterson
cleverly planned—leave you with the confidence of a seasoned
cook.
RECIPES
—Red-Wine
Pot Roast
—Stir-Fried
Shrimp With Cashews
|
