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Zusatztext “Want to cook like a pro in a minimum of prep time (no more than 30 minutes)! with nearly every recipe on the table in under an hour? Then turn to seven-time James Beard award-winning chef James Peterson's latest tome: Kitchen Simple . Designed for everyone from kitchen novice to sophisticated cook! this book highlights Peterson's artful approach to cooking and is designed "to remind home cooks of the infinite possibilities of simple recipes.” —Al Dente! 9/22/11 “With a solid background in culinary instruction! Peterson easily articulates the basics of cooking and baking the selected recipes for even the most adventurous cook. This diverse assortment of 200 recipes strikes a perfect balance between fundamental and more advanced dishes! making it a useful source for cooks at every level of expertise. The straightforward language and full-color photographs! taken by Peterson himself! combine to create an accessible! well-organized guide to cooking for any occasion.” —Shelf Awareness for Readers! 8/16/11 “The publication of his first opus! Sauces ! established James Peterson as one of America’s finest cookbook authors. In the intervening two decades! he has expanded his knowledge and wisdom and has been kind enough to share them both with home cooks. Make no mistake about the simplicity of Kitchen Simple ; it is the distillation of a career’s worth of kitchen insights that will make you a better cook--in less than 30 minutes. It also features Jim’s gorgeous photographs! which serve as beautiful reminders that it’s not necessary to sacrifice flavor or elegance because you’re short on time.” —Karen Page and Andrew Dornenburg! James Beard Award-winning authors of The Flavor Bible and The Food Lover’s Guide to Wine “ Kitchen Simple is written for the way we really live--and for the way we really want to eat. James Peterson proves that truly good food doesn’t require a lot of elaborate techniques! hard-to-find ingredients! or time. Cooking your way through this book will make —Molly Stevens! author of All About Braising Informationen zum Autor Food writer, cooking instructor and photographer--James Peterson is a Renaissance man who began his culinary career as a restaurant cook in Paris in the 1970s. Returning to the United States in the 1980s, Peterson honed his French cooking techniques as chef-partner at Le Petit Robert in New York. A highly regarded teacher for more than two decades, Peterson teaches at the Institute of Culinary Education (formerly Peter Kump’s New York Cooking School). His first book, Sauces , won two James Beard Awards; Vegetables , Glorious French Food , Cooking , and Baking have earned him four more James Beard awards. Peterson lives and works in Brooklyn, New York. Klappentext From award-winning author and renowned cooking instructor Peterson! a full-color cookbook of more than 200 time-efficient recipes that put dinner on the table with minimal prep! while delivering maximum flavor. Cooking Techniques Fortunately most food is cooked using a very limited number of techniques that once understood will make cooking a lot easier. Chopping Herbs For most herbs, it isn’t necessary to take the leaves off the stems. This is particularly true of parsley and cilantro, which should only have the stems cut off from the bottom half. The leaves, with their small stems, can be chopped. Use the longest knife you feel comfortable with, since the longer the knife, the more you’re cutting at once. Arrange the herbs on a cutting board along the length of the knife. Hold the knife with your thumb and forefinger gripping the handle and press the tip firmly against the board. If you’re right handed, hold the knife in your right hand. Don’t use your left hand to hold the knife blade but instead use it to gather up ...
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