Chicken and Other Poultry by James Peterson
James Peterson's Kitchen Education: Recipes and Techniques from Cooking

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Celebrated chef, teacher, and cookbook author James Peterson presents more than thirty recipes for chicken, turkey, duck, squab, and quail from Cooking, his classic guide for home cooks. Featuring delicious and approachable recipes for all manner of poultry and birds, such as Moroccan Chicken Tagine, Provençal Chicken, classic Roast Turkey, Duck Confit, and more, Peterson teaches the finer points of cooking to produce consistently excellent results. He also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen.

In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone’s digital library, and cooks both new and experienced will appreciate Peterson’s relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen.

Be sure to check out more e-book exclusives from James Peterson’s Kitchen Education series.

About James Peterson

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JAMES PETERSON is an award-winning food writer, cookbook author, photogra­pher, and cooking teacher whose career began as a young restaurant cook in Paris in the 1970s. In the early 1980s, Peterson practiced his traditional French train­ing as a chef-partner for a Greenwich Village restaurant called Le Petit Robert. A cooking teacher for over two decades since, Peterson has taught at Peter Kump’s New York Cooking School and at the French Culinary Institute. After translating a series of French pastry books from French to English, Peterson was encouraged to write his own book. He is now the author of fifteen books, including Cooking, Baking, Meat, Vegetables, Kitchen Simple, and Sauces--his first book--which became an instant classic and received the 1991 James Beard Cookbook of the Year award. His articles and recipes have appeared in national magazines and newspapers. A self-taught food photographer, Peterson also cre­ates the photography for his books. James Peterson lives in Brooklyn, New York.
Published April 10, 2012 by Ten Speed Press. 278 pages
Genres: Education & Reference, Cooking. Non-fiction

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