Average Reviews:
(More customer reviews)"Essentials of Cooking" is one of a couple books that have appeared recently (Pam Anderson's "How to Cook Without a Book" is another) that are designed to help home chefs wean themselves from over-reliance on recipes. James Peterson uses a visual approach by presenting well-over 1000 photographs (taken by Peterson himself) that show how various basic culinary techniques are performed and fundamental dishes prepared. Everything from dicing apple to trimming a saddle of lamb is included, with just enough narrative to keep the reader on track. A lot of cross referencing gives the book a 'hypertext' quality. Your can read it from beginning to end, or you can just bounce around. I would not think that this would be a very good book for beginners, though. The general thrust is toward cooks with enough experience to want to loosen up and generalize their knowledge rather than newcomers just trying to find their way around the kitchen. And the "recipes" aren't really recipes in the way most readers will be familiar. They're more in the nature of general models to which you can add or subtract individual ingredients to your own liking.
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