James Peterson (writer)

James Peterson is an American writer and teacher of the culinary arts. He studied chemistry at the University of California at Berkeley.[1]

After traveling the world and moving to Paris, he apprenticed at Paris' Cordon Bleu. He worked at Le Vivarois, then moved to Vonnas to work at Chez La Mere Blanc (now Restaurant Georges Blanc).[2]

In 1979, he returned to New York City, becoming a partner at Greenwich Village's Le Petit Robert, nationally acclaimed for its cuisine and wine list. Starting in 1984, he taught for four years at the French Culinary Institute, where he wrote the advanced curriculum.

His first book, Sauces, written in 1990, won an award for best single subject and the Cookbook of the Year Award from the James Beard Foundation. He went on to write 14 more cookbooks and win an astonishing additional five James Beard Awards, making for seven in all. James is responsible for virtually all the photography in his books.

Since 2011, James has been studying perfumes in his home laboratory. In 2011, he launched Brooklyn Perfume Company. His perfumes have been recognized by many in the field as finely produced.

He resides today in Brooklyn, New York, where he is actively developing new perfumes and running a small business.[3]

Books
  • Sauces (2 ed.). Wiley. 1998. ISBN 978-0-471-29275-3.
  • Peterson, James (1993). Splendid Soups. ISBN 978-0-553-07505-2.
  • Fish & Shellfish: The Cook's Indispensable Companion. William Morrow Cookbooks. 1996. ISBN 978-0-688-12737-4.
  • Peterson, James; Schwartz, Justin (1998). Vegetables. ISBN 0-688-14658-9.
  • Peterson, James (1999). Essentials of Cooking. ISBN 1-57965-236-0.
  • Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups. Wiley. 2000. ISBN 978-0-471-39136-4. New printing.
  • Simply Salmon. Stewart, Tabori and Chang. 2001. ISBN 978-1-58479-026-6.
  • Peterson, James (2002). Sweet Wines: A Guide to the World's Best with Recipes. ISBN 1-58479-255-8.
  • Glorious French Food: A Fresh Approach to the French Classics. John Wiley & Sons. 2002. ISBN 978-0-471-44276-9.
  • Peterson, James (2003). The Duck Cookbook. ISBN 1-58479-295-7.
  • Simply Shrimp: With 80 Globally Inspired Recipes. Stewart, Tabori & Chang. 2007. ISBN 978-1-58479-585-8.
  • What's a Cook to Do?: An Illustrated Guide to 500 Essential Tips, Techniques, and Tricks. Artisan. 2007. ISBN 978-1-57965-318-7.
  • Cooking. Ten Speed Press. 2007. ISBN 978-1-58008-789-6.
  • Sauces: Classical and Contemporary Sauce Making (3 ed.). Wiley. 2008. ISBN 978-0-470-19496-6.
  • Baking. Ten Speed Press. 2009. ISBN 978-1-58008-991-3.

Awards
  • Winner, 1991 James Beard Foundation, for Sauces[4]
  • Nominee, 1994 James Beard Foundation, for Splendid Soups[4]
  • Winner, 1997 International Association of Culinary Professionals, for Fish and Shellfish[4]
  • Winner, 1999 James Beard Foundation, for Vegetables[4]
  • Nominee, 2000 International Association of Culinary Professionals, for Essentials of Cooking[4]
  • Nominee, 2000 James Beard Foundation, for Essentials of Cooking[4]
  • Winner, 2004 James Beard Foundation, for 'Glorious French Food[4]
  • Winner, 2006 James Beard Foundation, for 'Baking[4]
  • Winner, 2011 James Beard Foundation, for 'Meat[4]
  • Winner, 2008 James Beard Foundation, for Cooking

Notes
  1. Washington Post: The Intuitive Cook; James Peterson Says Technique Will Set You Free
  2. Vegetables, William Morrow and Company, Inc., 1998.
  3. Essentials of Cooking, Artisan, 1999.
  4. Sauces: Classical and Contemporary Sauce Making, Second Edition, John Wiley & Sons, Inc., 1998.
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