Bücher von James Peterson

JAMES PETERSON, a California native, learned to cook in France and later served an apprenticeship in the kitchen of three-star chef Georges Blanc. In 1979 he moved to New York and opened the West Village restaurant Le Petit Robert, where he served rustic French food until 1984. For the last 16 years Peterson has been teaching cooking at the French Culinary Institute and at Peter Kump's Cooking School, and is often a guest speaker at cooking schools around the country. Peterson is the author of five award-winning cookbooks, including Sauces: Classical and Contemporary (van Nostrand), Fish and Shellfish (Morrow), and most recently, Essentials of Cooking (Artisan). He lives in Brooklyn. New York.