November 2007: James Peterson’s Cooking

Few things are as disappointing as slaving over a recipe or a dish only to find it completely underwhelming. Beef with the consistency of Killebrew’s mitt, sauces thinner than a pre-partum Nicole Richie, cakes as doughy and raw as when they went into the oven. Trust me, even the pros have their moments.

While some cases of meals-gone-bad can be attributed to the typical culinary brain fart (like forgetting to set the oven timer), most often the creation of truly mediocre food boils down to a lack of confidence and poor execution. In his newest cookbook, Cooking, acclaimed food writer and teacher James Peterson explains the basic skills and techniques one needs to learn in order to conquer the kitchen. Joining the ranks of Marcella Hazan, Julia Childs, Mark Bittman, and Jacques Pépin’s encyclopedic tomes is Peterson's, and it will be a classic. I know, you’ve heard it before, but if you buy one book this fall, make it this one.

I know many of you share the same food-related obstacles, many of which stem from shopping anxiety. You toss the same boneless, skinless chicken breast into the cart again and again because, quite frankly, you have no idea how to deal with a whole bird.  It’s a lack of knowledge mixed with an absence of faith combined with a disproportionate belief system that tells you to take food way more seriously than you need to. You think you’ll look like an idiot for asking the wrong question. And if you can’t manage to muster up the courage to roast a chicken properly (and yes, there is a right way!) you can forget about duck thighs, bouillabaisse, and steamed mussels.

However, this anxiety may be a thing of the past. Peterson begins Cooking with an overview of the ten basic cooking techniques—such as roasting, smoking, and grilling—that build the foundation for great food. Then, with 1,500 step-by-step color photos and 600 basic recipes, he guides you through the process of creating flavorful meals. What’s the difference between the countless cuts of beef (and which will work best for a particular dish)? How long does it take to soft-boil an egg? And how do I roast and carve a turkey without ruining everyone’s holiday dinner? (I know you all think you’re Clark Griswold in Christmas Vacation.) Peterson demystifies these issues in layman’s terms, making it seem almost effortless.

Luckily, Peterson doesn’t claim great food requires the kitchen version of a rap superstar’s tricked-out Escalade, spinning rims and all. He tells you how to work with a less-than-perfect range while laying out the necessary kitchen items everyone should have, none so obscure that you’ll need to scour the internet in hopes to find it.

In addition, Peterson has included the perfect cheat sheet for common measurement conversions, along with a glossary of common terminology from A (al dente) to Z (zest). No matter your skill level, Cooking is a must-have in the kitchen. And with a little practice, the only time Killebrew will be associated with your food is when he asks for a dinner invite.

Buy Cooking at Amazon.com.