Passover by Design or Cooking

Passover by Design: Picture Perfect Kosher by Design: Recipes for the Holiday

Author: Susie Fishbein

In this fifth cookbook in the celebrated Kosher by Design series, Susie Fishbein makes Passover preparations elegantly simple. Featuring a blend of Passover-adjusted Kosher by Design favorites, with over thirty brand-new recipes and full-color photos, this is one cookbook you'll love to use throughout the holiday.

Also includes over 130 gluten-free recipes which makes this the perfect year-round cookbook for those on a gluten-free diet.

Over 30 brand-new recipes, many developed with kosher catering star, Moshe David

Over 130 Kosher by Design favorites reformulated and retested for Passover

Over 140 full-color images throughout, with over 40 brand-new photos

Quick and easy table decor and entertaining ideas

Useful, year-round healthy cooking techniques

Comprehensive index for easy cross-referencing

Go to: Feeding the Ten Billion or International Business Law and Its Environment

Cooking

Author: James Peterson

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success.

COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire.

Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook.
600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie.
1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire.
James Peterson has more than 1 million cookbooks in print.

Publishers Weekly

Peterson's masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books. The substantial volume is replete with step-by-step color photos, often 10 to 15 per recipe or process, that show the stages of a steak's doneness or how to make napoleons. The immense store of "recipes to learn by" is arranged partly by course and partly by main ingredient, with each section proceeding through many of his 10 basic techniques. Peterson is careful to include a range of dishes for every skill level, and cooks with any amount of experience will appreciate the numerous boxes that highlight preparation tips and tricks. Dominated by recipes like Fish Meunière and Boeuf à la Bourguignonne and with a prodigious chapter on sauces, the book feels like an old-fashioned French culinary education slightly updated with some nominally international dishes (Lamb Korma, Chiles Rellenos with Tomatillo Sauce), an attribute that may turn off some modern-minded cooks, but will reward those keen to absorb Peterson's deep knowledge of food and well-honed explanations for how best to prepare it. Color photos not seen by PW. (Oct.)

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