Kitchen Simple by James Peterson
Essential Recipes for Everyday Cooking

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Hundreds of recipes designed to get exceptional meals on the table in under an hour
With Kitchen Simple, James Peterson, one of America’s most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook. Elevating routine, weekday fare into exciting culinary creations, Peterson proves unequivocally that great food need not be complicated or time-consuming to prepare.
More than 200 recipes, such as Summer Steak Salad, Mexican-Style Gazpacho, White Bean Bruschetta, Red Cabbage with Bacon and Apples, and Ricotta Ravioli, are thoughtfully streamlined to require no more than thirty minutes of active prep time with delivery to the table in under an hour. For leisurely meals and celebratory occasions, there are also dozens of luxe dishes, like Red Wine Pot Roast, Eggplant Parmigiano, Duck Confit, and Profiteroles with Chocolate Sauce. And, from the master of sauces, comes a paired-down primer on making foolproof Mayonnaise, Caper and Herb Sauce for vegetables and chicken, and an easy Béarnaise to dress up grilled fish.
Kitchen Simple presents creative possibilities for weeknight meals, quick-and-easy breakfasts, impromptu dinner parties, and inspired last-minute desserts. And with Peterson’s invaluable variations, cooks can confidently substitute harder-to-find ingredients with items already at hand. Additional advice on how to stock a pantry with staples to make everyday cooking even easier, plus an inventory of truly indispensable kitchen tools make Kitchen Simple a go-to source of inspiration for cooks of all persuasions: novice or experienced, time-pressed or laid-back, casual or serious.

From the Hardcover edition.

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 August 9, 2011 by Ten Speed Press. 256 pages
Genres: Self Help, Education & Reference, Cooking. Non-fiction

Unrated Critic Reviews for Kitchen Simple


Just as we spot an interesting classic recipe that we'd like to revisit (the classic Tuscan ricotta ravioli with sage in broth that Peterson makes quick and easy with wonton wrappers), we flip past the recipe instructions for making buttered frozen peas and lose interest.

Aug 17 2011 | Read Full Review of Kitchen Simple: Essential Rec...

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