Sorrel
I mention sorrel because it is not appreciated as much as it should be. It looks a little bit like spinach—not as dark—but tastes distinctly sour as soon as you bite into a leaf. Most people think of it as an herb to be chopped…
Sea Urchins
In France, sea urchins are served at places that serve oysters for about 10 times the price of the oysters. My first taste of a sea urchin was in such a place and I was immediately struck by the juxtaposition of sea-like flavors with sweetness.…
Sauté
Both a noun and a verb, to sauté something literally means to “jump” it. This makes sense in those cases in which sautéing is carried out by continuously shaking the pan so that what it is you’re sautéing is being constantly redistributed. This encourages the…
Sauces
by James Peterson Classical and Contemporary Sauce Making The winner of the James Beard Foundation’s Cookbook of the Year Award when it was first published over two decades ago, Sauces is, in the words of Mark Bittman, “the single contemporary reference on the subject that…
Baking
by James Peterson 350 Recipes and Techniques, 1500 Photographs, One Baking Education The premise of Baking is that the craft of baking is based on good technique. Learn the fundamentals well, and you can bake perfect cakes, cookies, tarts, breads, and pastries each and every…
Meat
by James Peterson A Kitchen Education Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks–each one a master course in the fundamentals of cooking. Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the…
Broth
At it’s most basic, a broth is simply the result of cooking meat, vegetables, or seafood in water. Broth is either white or brown depending on whether the meat and/or other ingredients are first browned. Broth is ultimately simple to make, but there are a…
Fish & Shellfish
by James Peterson The Cook’s Indispensable Companion Every few decades a chef or teacher writes a cookbook that offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote Sauces, a…
Secrets for Preparing Lobster
Most of us cook lobster in a straightforward way, usually by plunging it in boiling water for a few minutes and then serving it with drawn butter. Occasionally we split the tails in two and broil them. Both of these techniques makes sense when expediency…
Simply Salmon
by James Peterson Whether poached or grilled, smoked or sauteed, salmon is as versatile as it is elegant. In Simply Salmon, best-selling cookbook author and acclaimed teacher James Peterson offers 65 irresistible recipes for everyone’s favorite fish. Using the informative photos and detailed instructions that…