- 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie.
- 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire.
- James Peterson has more than 1 million cookbooks in print.
It's October, the holidays are just around the corner and the big fall cookbooks are beginning to pile up. Cooking by James Peterson qualifies as big in every way, with well over 500 pages, 600 recipes from starters to sweets, and 650 instructional photos. And it has a big goalto teach you all the basic cooking methods you need along with valuable tricks of the trade. If, as Peterson suggests, you cook your way through his book (it's OK to just dip in, too), you'll understand that "there are no secrets" and that "good cooking is based on doing lots of little things correctly without taking shortcuts." Peterson, who "teaches, writes about, photographs, lives, breathes, and cooks fine food," has written 13 cookbooks and is known for the extraordinary depth he brings to every subject he turns his talented hand to. He has cooked for more than 40 years, dealt with his students' mistakes and with his own and learned about as much as one can learnand he shares it all here. If you're a novice, you'll be able to build the confidence you need to cook anything you choose. If you're a well-seasoned cook, you'll find this an energizing, refreshing, reliable reference. Cooking is basic and beyond, simple and elegant, accessible and authoritativean instant, indispensable culinary classic.