Product Description: A master class on vegetables with award-winning cookbook author and renowned cooking instructor James Peterson   Have you ever purchased bundles of ingredients at the farmers’ market only to arrive home and wonder what on earth to do with your bag of fiddlehead ferns, zucchini flowers, bamboo shoots, or cactus pads? Treat yourself to an in-depth education with Vegetables, acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables—from amaranth to zucchini—along with information on dozens of additional varieties and cultivars...read more

Product Description: Hundreds of recipes designed to get exceptional meals on the table in under an hour With Kitchen Simple, James Peterson, one of America’s most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook...read more

Product Description: 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 aspiring chef, to the seasoned professional...read more

Product Description: Updated to include a number of new species not previously featured, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference...read more

Product Description: 101 Shot Put Drills features crucial information gained from the last 25 plus years of coaching athletes, being instructed by others, and by connecting with many track & field and strength development coaches worldwide. Chapters and drill types include: Shot-Placement Drills, Release Drills, Standing-Throw Drills, Movement Drills, Glide Drills, Rotational Shot Drills, Turning-Progression Drills for the Rotation Technique, Back-of-the-Circle Drills, Medicine-Ball Drills, and Plyometric and Footwork Drills...read more

Product Description: The learn-to-bake master class in a book.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 time.That's the premise of Baking, revered cooking teacher James Peterson's master course in baking fundamentals...read more

Amazon.com Review: The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible...read more

Presents an overview of the ten basic cooking methods, and provides reecipes for everything from roasted chicken to berry pie.

A richly illustrated introduction to the art of cooking provides step-by-step instruction in five hundred cooking techniques, tricks, and solutions that range from how to season a cast iron pan or how to prevent shells from sticking to hard-cooked eggs to how to carve a turkey and bake a perfect pie. By the author of Essentials of Cooking and Glorious French Food. Original.

Product Description: Grilled, sautéed, baked, poached, or fried: No matter how you make it, shrimp is just about everybody’s favorite seafood. It’s great in cold appetizers, stunning in soups, and a knockout ingredient in stuffed pastas, dumplings, and Asian-style rolls...read more

An introduction to preparing duck combines step-by-step instructions and photographs on a variety of cooking techniques--from sautéing to smoking with sixty-five delicious recipes for soups, salads, confit, roasts, and more, as well as sidebars that include detailed guidelines for making duck stocks, cutting up a whole duck, and other useful tips and tricks. 12,500 first printing.

Featuring more than 1,100 full-color photographs and 150 recipes, this richly illustrated introduction to the art of cooking provides step-by-step instruction in one hundred essential cooking techniques, accompanied by informative background on what each techniques does in terms of the taste of food. Reprint.

Explores ingredients, techniques, and recipes for making such dishes as asparagus with Maltaise sauce, chicken liver flans with tomato-marjoram sauce, roast turkey with giblet gravy, and orange-flavored cráeme caramel. (view table of contents)

Product Description: A burgeoning interest in sweet wines of all types has created a new market of wine and food lovers interested in learning as much as they can about this under-appreciated category. In this new book from best-selling cookbook author James Peterson, more than 60 wines from around the world are presented - from the fabled Sauternes and Barsacs of France to the crisp Mosel Auslesen of Germany to the rich ports and sherries of Portugal and Spain...read more

Detailed instructions for preparing sixty-five delicious salmon dishes--including Poached Whole Salmon with Tarragon Butter, Salmon Tacos, and Salmon and Basil Ravioli--are accompanied by step-by-step photographs and tips on selecting salmon in the supermarket and the proper techniques for cleaning, boning, curing, and slicing the fish. BOMC. (view table of contents)

Updated with new recipes and featuring new techniques, the latest edition of this scruptious soup book by the award-winning author of Sauces offers step-by-step advice on how to prepare delicious consommes, peasant soups, and much more. 20,000 first printing. $20,000 ad/promo. (view table of contents)

Product Description: This book traces the story of the shaping of one's man's consciousness from a child's grasp of his family's immigrant faith, with its deep reverence for the priesthood, to an ever-deepening sense of family and priestly service that extends to the entire body of Christ.

An A-to-Z encyclopedia features entries on buying, storing, and preparing a wide range of vegetable varieties, as well as more than three hundred international recipes, including both vegetarian and meat dishes, from the award-winning author of Fish & Shellfish. Tour.

Product Description: Volume 2 reviews the six basic doughs used to make bread figures, ribbons, flowers and much more and offers numerous examples of decorated breads and presentation pieces. (view table of contents, read Amazon.com's description)

Product Description: Volume 4 outlines techniques of decoration, illustrates techniques and patterns for borders and letters, and covers modeling with almond paste. (view table of contents, read Amazon.com's description)