Cookbook: James Peterson or Alton Brown ? [Moved from Cookware board]
I'm looking for a cook book that is as much a recipe book as a "why" book. I'm trying to decide betweem Alton Brown's, I'm just here for the food and James Peterson's, Cooking.
I really want to be able to learn from the book and cook from it, with out having to deal with to much technical jargon or boring subject matter. Hope that makes sense.
I am also open to other suggestions and possibly other James Peterson cookbooks.
Any James Peterson book wins, hands down. I have his French cookbook. It is very good and covers all the major dishes. For some reason, he seems very underrated to me. I also have his book on Sauces and it is very thorough in its content.
I've been thinking of getting AB's book too, so I'm eager to hear the replies. The one thing I don't like about Good Eats is AB's tendency to use quasi-obscure tools, gadgets and ingredients that I don't have. Is the book like that too?
Another big fan of James Peterson here. I have the French book and the Shellfish book. He writes cleanly and simply, without a lot of gushing, and explains things very clearly. I've yet to try a recipe from either book that had problems with timing or instructions. They all work; they all taste good.
I have Peterson's "Glorious French Food" & I love it-he's a lot more laid back with less hype than Alton Brown. After all, he's not competing with Ina or the rest on the cooking channel. All the info is there, but you don't feel compelled to read & absorb it all to successfully make his dishes. I'd go with his "Cooking " book, sounds more like what you're looking for.
I prefer Shirley Corriher's "Cookwise" more then Alton's tome. http://www.amazon.com/Cookwise-Secret...
I love the CIA textbooks, but they cost more then many are willing to spend and the recipes are not sized for typical families.
The Cooks Illustrated book's have great recipes and still teach. http://www.amazon.com/New-Best-Recipe...