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Sauces: Classical and
Contemporary Sauce Making (Second Edition, John Wiley & Sons, Inc., 1998).
60:, written in 1990, won an award for best single subject and the Cookbook of the Year Award from the
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68:, making for seven in all. Peterson is responsible for virtually all the photography in his books.
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Since 2011, James has been studying perfumes in his home laboratory. In 2011, he launched
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What's a Cook to Do?: An
Illustrated Guide to 500 Essential Tips, Techniques, and Tricks
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Winner, 2003 James Beard
Foundation, Mediterranean Cookbook for 'Glorious French Food
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The
Splendid Soup: Recipes and Master Techniques for Making the World's Best Soups
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Splendid Soups: Recipes and Master
Techniques for Making the World's Best Soups
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Winner, 2010 James Beard
Foundation, Baking & Desserts Cookbook for
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After traveling the world and moving to Paris, he apprenticed at Paris'
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Nominee, 2000 International
Association of Culinary Professionals, for
49:'s Le Petit Robert. Starting in 1984, he taught for four years at the
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Winner, 1997 International
Association of Culinary Professionals, for
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The
Intuitive Cook; James Peterson Says Technique Will Set You Free
64:. He went on to write 14 more cookbooks and win an additional five
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Nominee, 1997 James Beard
Foundation, Single Subject Cookbook for
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Winner, 1999 James Beard Foundation, Single Subject Cookbook for
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Winner, 1992 James Beard Foundation, Single Subject Cookbook for
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Winner, 1992 James Beard Foundation, Cookbook of the Year for
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Nominee, 2000 James Beard Foundation, Reference Cookbook for
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Glorious French Food: A Fresh Approach to the French Classics
555:"Review of Sauces: Classical and Contemporary Sauce Making"
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Winner, 2008 James Beard Foundation, General Cookbook for
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Winner, 2011 James Beard Foundation, Single Subject for
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Fish & Shellfish: The Cook's Indispensable Companion
575:"How to Make a Satiny, Full-Bodied Hollandaise Sauce"
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Sweet Wines: A Guide to the World's Best with Recipes
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23:and cookery teacher. He studied chemistry at the
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292:Simply Shrimp: With 80 Globally Inspired Recipes
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388:Sauces: Classical and Contemporary Sauce Making
349:Sauces: Classical and Contemporary Sauce Making
593:"Creamy Vegetable Soups Without All the Cream"
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424:Nominee, 1994 James Beard Foundation, for
150:Peterson, James; Schwartz, Justin (1998).
53:, where he wrote the advanced curriculum.
634:University of California, Berkeley alumni
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295:. Stewart, Tabori & Chang. 2007.
639:James Beard Foundation Award winners
25:University of California at Berkeley
591:Peterson, James (5 December 2006).
217:. Stewart, Tabori and Chang. 2001.
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135:. William Morrow Cookbooks. 1996.
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602:"How to Make a Great Green Salad"
600:Peterson, James (29 March 2007).
582:Peterson, James (February 1999).
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584:"The First Step to Great Flavor"
255:. John Wiley & Sons. 2002.
557:. October 2002. Archived from
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391:(4 ed.). Wiley. 2017.
351:(3 ed.). Wiley. 2008.
95:(2 ed.). Wiley. 1998.
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371:. Ten Speed Press. 2009.
333:. Ten Speed Press. 2007.
51:French Culinary Institute
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62:James Beard Foundation
629:American food writers
457:Essentials of Cooking
451:Essentials of Cooking
172:Essentials of Cooking
78:He resides today in
438:Fish and Shellfish
432:Fish and Shellfish
80:Brooklyn, New York
66:James Beard Awards
378:978-1-58008-991-3
358:978-0-470-19496-6
340:978-1-58008-789-6
320:978-1-57965-318-7
313:. Artisan. 2007.
302:978-1-58479-585-8
272:The Duck Cookbook
262:978-0-471-44276-9
224:978-1-58479-026-6
201:978-0-471-39136-4
142:978-0-688-12737-4
122:978-0-553-07505-2
102:978-0-471-29275-3
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613:Categories
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517:Vegetables
444:Vegetables
153:Vegetables
275:. 2003.
235:. 2002.
174:. 1999.
115:. 1993.
468:Cooking
330:Cooking
474:Baking
420:Sauces
414:Sauces
407:Awards
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480:Meat
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