Cookbook Writer:
James Peterson has written 10 major cookbooks, many of which have won awards.
- Sauces: Classical and Contemporary Sauce Making
- Spring 1991, Van Rostrand Reinhold
- Introduction to Richard Olney
- The Good Cook Book Club
- Better Homes and Gardens Book Club
- Winner: James Beard Award for Cookbook of the Year (1992)
- Splendid Soups
- Fall 1993, Bantam
- Revised Edition: 1997, John Wiley
- The Good Cook Book Club - Dual Main Selection
- First serial to Gourmet
- Nominated for James Beard Award (1994)
- Fish and Shellfish
- Morrow, Spring 1996
- Newbridge Book Club
- The Good Cook Book Club
- Nominated for James Beard Award (1997)
- Winner: IACP Award (1997)
- Vegetables
- July 1998, Morrow
- The Good Cook Book Club - Main Selection
- First Serial to Gourmet
- Second Serial to Food and WIne
- Winner: James Beard Award (1999)
- Essentials of Cooking
- January 2000, Artisan
- The Good Cook Book Club - Main Selection
- Nominated for IACP Award
- NOminated for James Beard Award
- QPB - Main Selection
- First time in history of Book of the Month Club that one book was chosen as a main selection for all of the clubs
- Paperback reprint - May 2003
- QVC Selection
- Glorious French Food
- September 2002, John Wiley
- The Good Cook Book Club - Main Selection
- Nominated for IACP Award
- Winner: James Beard Award
- Simply Salmon
- May 2001, Stewart Tabori & Chang
- The Good Cook Book Club - Main Selection
- Sweet Wines
- Fall 2002, Stewart Tabori & Chang
- The Good Cook Book Club
- The Duck Book
- The Good Cook Book Club
- Simply shrimp
- What's A Cook To Do
Cooking Teacher:
James Peterson teaches cooking to both professionals and amateurs throughout the United States. He taught at the French Culinary Institute in New York City for four years and wrote much of their advanced curriculum.
Photographer:
James Peterson has published thousands of images and has done all the photography for all his books. Please visit his portfolio online to view more examples of his photography.