"Cooking" By James Peterson

From Jim, my cooking partner-in-crime:

I thought I'd review what I think is the very best cookbook and general kitchen manual there is on the market. Simply titled "Cooking", this book by James Peterson covers almost everything you need to know in the kitchen. The subheading on the outside of the book says it all: "600 recipes, 1500 photographs, one kitchen education." Because this book really is so much more than a cookbook, it's more of a intro education to the culinary arts.

So what sets this cookbook apart? First off, the pictures, all 1500 of them. They are big or small, sometimes there will be 10 on a page and sometimes there will be none. But nevertheless, the pictures are a godsend. Most, if not all of the pictures were taken by James Peterson himself, as he is, among other things, a food photographer. And because of his intense background as a chef and culinary instructor, he knows just how to take pictures that show exactly what he wants the reader to see for the greatest visual comprehension for beginning chefs.

There are countless step-by-steps in this book, all with superbly photographed instructions. That is this book's strength, the step-by-steps. From how to properly dice an onion, to how to make a soufflé (from before the eggs are cracked until after they are out of the oven...superb), Cooking covers how to make terrine fois gras and how to make that thanksgiving roast turkey with prep, cooking, and the carving. All covered with photos.

One thing that I most surely miss from the circa 1975 Good Housekeeping Illustrated Cookbook that I grew up with in my parents home, are the pictures of every dish. I know, I know 1500 photos... 600 recipes... there should at least be room to have a picture of every dish so you know what you're making right? Wrong. Sorry. I wish it were true as well, but that would almost undermine the idea of this book. It isn't written as an end all cookbook, but a stepping off point. The idea is that with the detailed instruction for how to do one task, you can then take that knowledge and run with it, preparing other dishes that are similar without any actual need for a picture of the other dishes for guidance. And if given a chance, this method works very well (at least for me) and encourages a little more confidence with newly learned skills.