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James Peterson

James Peterson
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James Peterson started on his path to culinary fame when, in 1970, he took off for India in search of a guru. According to Jim, the guru search was a flop, but the journey led him overland by bus, train, and thumbing, to France, where he fell in love with food.

James Peterson
James's Featured Recipe
Assorted Mayonnaises

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James Peterson is a French-trained chef and former owner of Le Petit Robert, a restaurant in New York’s Greenwich Village. 

 

Jim is the author of many award-winning cookbooks, including Sauces, Splendid Soups, Fish and Shellfish, VegetablesEssentials of Cooking, BakingKitchen SimpleSimply Shrimp, and Meat.

 

While working on Fish and Shellfish, Jim started experimenting with photography and began taking classes at The New School and the Rockport Photography School in Rockport, Maine. From that point on he has done most of the photography for his own books.

 

He has taught professional and home cooks at The International Culinary Center, The Institute of Culinary Education, and at the NY Restaurant School.

 

In addition to traveling around the country teaching cooking, Jim works in his Brooklyn home/office/studio writing, photographing and maintaining his website. He has recently completed his latest book, out this spring, Done: A Cook's Guide to Knowing When Food Is Perfectly Cooked.  

 

Jim lives in Brooklyn, New York. His website is http://www.jimcooks.com.

 

Latest Recipes

Tomato and Shrimp Salad

If you can’t find tomatoes at their prime, use cherry tomatoes or even the new “grape” tomatoes that have begun to appear in grocery stor...

(1 Votes)

Cold Shrimp Salad with Capers and Dill

This zesty salad is inspired by a mussel salad—apparently popular in Nantucket—that appeared in Saveur Magazine. It just so happens that ...

(1 Votes)

Assorted Mayonnaises

Most of us associate mayonnaise with the stuff in a jar or, if we’re fortunate, an aioli sauce with plenty of garlic. It turns out, howev...

(1 Votes)

Classic Shrimp Cocktail

There are a few American classics that seem never to disappoint and can be reliable standbys, especially in an uncertain place or restaur...

(1 Votes)

Japanese Shrimp and Cucumber Salad

This is a great little hors d’oeuvre, best served with chopsticks, for people to reach for while sitting around having cocktails. If you ...

(1 Votes)

Thai Hot and Spicy Shrimp Soup

One of the great revelations of this soup is that once you’ve tracked down a few inexpensive ingredients, the soup can be put together in...

(1 Votes)

Shrimp “Gazpacho”

Combining diced shrimp with a crisp, cool, and spicy gazpacho creates an obvious and naturally good combination, but when the shrimp is d...

(1 Votes)

Fat-free Shrimp Broth

Lobster and shrimp are alike in that much of their flavor is in their shells and heads. The irony, of course, is that most Americans usua...

(1 Votes)

Shrimp Vindaloo

One doesn’t actually see shrimp vindaloo on Indian menus since the traditional dish is made with pork, and derivatives seem to be limited...

(1 Votes)

Ghee

In western cooking, ghee is called beurre noisette. Some people mistake ghee for clarified butter—which it is—but it’s clarified butter m...

(1 Votes)

Shrimp Teriyaki

A simple teriyaki glaze is a perfect accent to sautéed or grilled shrimp. While some recipes are more complex than this one, most teriyak...

(1 Votes)

Fried Shrimp with Crispy Batter

The trick to successful frying is to get the food as quickly as possible from the hot oil to the diner’s mouth. Fried food that sits on a...

(1 Votes)

Coconut Chutney

One of the secrets to making a single ingredient like shrimp exciting and varied is to serve it with a variety of sauces and condiments. ...

(1 Votes)

Pot Stickers

These are essentially shrimp dumplings that are browned on the bottom in a nonstick pan instead of being poached. They are then served wi...

(1 Votes)

Shrimp Dumplings with Dried Chile Sauce

The idea for this dish comes from Susanna Foo’s insightful book Chinese Cuisine. She uses pork, but the basic flavor combinations are sim...

(1 Votes)

Shrimp Risotto

The subject of risotto never fails to create arguments among Italophiles. Most have to do with what kind of rice to use—carnaroli, Arbori...

(1 Votes)

Chicken Soup with Garlic, Saffron, Basil and Tomatoes

This is another one of those soups that I use to squelch my sporadic but overwhelming cravings for garlic. It is very similar to a Medite...

(1 Votes)

Garlic and Olive Oil Mayonnaise

My appetite for aioli has become a physical craving. One broke summer in Paris I practically lived on the stuff, dolloping it on boiled p...

(1 Votes)

Chicken Tagine with Apricots, Raisins, and Almonds

When I’m traveling around Manhattan and develop a sudden hunger, I drop into one of my favorite corner restaurants where they serve, alon...

(1 Votes)

Harissa

On a recent trip to Tunisia, I saw a cooking demonstration in which harissa was prepared in several different ways. Frankly, I came away ...

(1 Votes)

Chicken and Tomatillo Soup

One thing I miss about living in California is going out for inexpensive and wonderful Mexican food. I suppose a lot of it wasn’t totally...

(1 Votes)

Mixed Wild Mushroom Soup

This is a wonderfully dramatic way to show off wild mushrooms. It’s almost a mushroom stew except that the mushrooms are sitting over a s...

(1 Votes)

Mushroom Veloute

Almost any combination of mushrooms and heavy cream is going to be delicious no matter what you do to It, but there is one trick that wor...

(1 Votes)

Chinese Rice Soup (Congee)

Many of my books and Chinese friends describe congee as more a porridge than a soup. I think of it as a soup, since the word porridge has...

(1 Votes)

Southern French Vegetable Soup

A soupe au pistou is a simple vegetable soup that the guests elevate to lofty heights by dolloping a French-style pesto—called a pistou—i...

(1 Votes)

Simple Version of Borscht

There are dozens of recipes for borscht—from simple vegetable soups with a couple of chopped beets thrown in to complicated whole-meal af...

(1 Votes)

Gazpacho

I always think of gazpacho as a wonderful vegetable salad with all the ingredients so finely chopped that you can drink it instead of eat...

(1 Votes)

Mixed Shellfish Pot-au-Feu

A traditional French pot-au-feu is a long-simmered pot of beef and vegetables with not a bit of fish in it. Naming this seafood soup afte...

(1 Votes)

Thai-Style Hot and Sour Blue Crab Soup

Getting the meat out of East Coast blue crabs may require more effort for people, myself among them, who lack the necessary dexterity and...

(1 Votes)

Fennel, Tomato, and White Bean Soup

This soup is light, easy, and amazingly good. Try using different herbs in the bouquet garni (rosemary and marjoram are worthwhile experi...

(1 Votes)

Shrimp, Mussel, Chorizo, and Spanish Rice Soup in the Style of an Arroce

You can make this soup with the headless shrimp you find at any fish store, but it will be far more flavorful if you can find shrimp with...

(1 Votes)
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