Chicken and Other Poultry: James Peterson's Kitchen Education

Chicken and Other Poultry: James Peterson's Kitchen Education
By:"James Peterson"
Published on 2012-04-10 by Ten Speed Press

9781607743996

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.

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This Book was ranked 11 by Google Books for keyword Cooking Education & Reference.

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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.

Cooking in Other Women’s Kitchens

Cooking in Other Women’s Kitchens
By:"Rebecca Sharpless"
Published on 2010-10-11 by Univ of North Carolina Press

9780807899496

As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home.

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This Book was ranked 39 by Google Books for keyword Professional Cooking.

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Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives.

Cooks and Other People

Cooks and Other People
By:"Harlan Walker"
Published on 1996 by Oxford Symposium

9780907325727

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This Book was ranked 17 by Google Books for keyword Cooking Education & Reference.

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In the early stages of the Akabori \u003cb\u003eCooking\u003c/b\u003e Class, lectures were delivered by \u003cbr\u003e\nMinekichi the 1st, his son Minekichi the 2nd, and his ... This yearly course was \u003cbr\u003e\nmeant to advocate cookery \u003cb\u003eeducation\u003c/b\u003e on a larger, national scale, and Akabori \u003cbr\u003e\n\u003cb\u003eCooking\u003c/b\u003e ...