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Open Forum With James Peterson

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Food photography tips started by RusticKitchen (4/15/09 at 2:14pm)	Hi. It takes a long time to learn about light (although the... 4/16/09 at 6:54am by James Peterson	1	572
Readying recipes started by BenRias (4/15/09 at 3:12pm)	HI. Thank you for your input. I sometimes pair down recipes... 4/16/09 at 6:58am by James Peterson	1	491
Which sauce do you use most frequently? started by abefroman (4/16/09 at 5:15am)	HI. Most common is a simple deglazing of a pan with wine,... 4/16/09 at 7:00am by James Peterson	1	468
What changes do you see? started by Mezzaluna (4/16/09 at 6:49am)	HI, People want simpler purer food. There's less emphasis on... 4/16/09 at 7:04am by James Peterson	1	376
Georges Blanc started by Nicko (4/16/09 at 6:50am)	You know when I was in Bourg en Bresse one of the waiters of... 4/16/09 at 7:13am by Nicko	2	463
"Cooking" and your time started by Jim (4/15/09 at 12:24pm)	Hi Nicko, Where is everybody? Yes, cooking took a lot of... 4/16/09 at 1:55pm by James Peterson	3	491
Foams started by Greg (4/16/09 at 10:08am)	I'm sorry to say I don't have a lot of experience with foams.... 4/16/09 at 3:25pm by James Peterson	1	500
Intention to write? started by Jim (4/16/09 at 2:22pm)	Pretty much a happenstance turn of events. They hired me to... 4/17/09 at 6:49am by James Peterson	1	612
stocks started by saucelover91 (4/16/09 at 3:53pm)	Hi, Of course for years we didn't have access to organic... 4/17/09 at 6:53am by James Peterson	1	618
Hollandaise started by saucelover91 (4/16/09 at 3:55pm)	Are you sure it was a hollandaise and not a beurre blanc?... 4/17/09 at 6:56am by James Peterson	1	685
Best Camera For Food Photography started by Nicko (4/16/09 at 4:00pm)	Hi Nicko, Yes I take all the photos for all the books. I've... 4/17/09 at 6:59am by James Peterson	1	1,382
Glorious French Food started by cape chef (4/16/09 at 4:53pm)	Choucroute is definitely up there. Cassoulet is a bit too... 4/17/09 at 7:09am by James Peterson	1	651
Interested in learing... started by SDesforges (4/16/09 at 6:21pm)	Saucemaking can be tricky to learn at home. Short of... 4/17/09 at 7:13am by James Peterson	1	611
Hollandaise II started by BenRias (4/16/09 at 7:59pm)	It sounds like you're not cooking the eggs enough and perhaps... 4/17/09 at 7:23am by James Peterson	1	619
Sauce making trends started by saucelover91 (4/16/09 at 3:57pm)	Hi, Unfortunately much of Molecular Gastronomy leaves me... 4/17/09 at 7:27am by James Peterson	2	756
Seafood started by JT (4/17/09 at 2:16am)	Hi, I steam lobsters until they turn red, about 6 to 8... 4/17/09 at 7:28am by James Peterson	2	640
quick meals started by jeanfoodie (4/17/09 at 3:00am)	Absolutely 4/17/09 at 7:29am by James Peterson	1	642
CHef started by kewchef (4/17/09 at 5:46am)	I went to Paris as a young man and fell in love with the... 4/17/09 at 7:31am by James Peterson	1	594
How Long to Write A Book? started by Jeremy (4/17/09 at 7:09am)	Hi Jeremy, Yes, I have help testing recipes. I develop them... 4/17/09 at 7:39am by James Peterson	1	552
Favorite Cookbook started by Pete (4/16/09 at 7:45pm)	Funny you should mention "Glorious French Food." If I had to... 4/17/09 at 9:02am by Pete	2	699
make ahead sauces started by Chef Debi (4/17/09 at 10:22am)	Hi, Most sauces can be made safely ahead as long as they're... 4/17/09 at 5:01pm by James Peterson	1	755
Hot & Cold started by phatch (4/17/09 at 11:13am)	There is definitely an argument to be made that vinaigrette... 4/17/09 at 5:17pm by James Peterson	1	585
thank you started by bbay (4/17/09 at 4:03pm)	Thank you for your acknowledgment of my work. I hope you'll... 4/17/09 at 5:21pm by James Peterson	1	598
The Five Mother Sauces (should they be updated) started by Nicko (4/17/09 at 6:07am)	I would hope that there is still room for some lively... 4/17/09 at 7:09pm by oldschool1982	4	1,611
Welcome James Peterson started by Nicko (4/15/09 at 5:51am)	Thank you very much James! Cristina 4/17/09 at 11:49pm by Cristina1	7	795
Getting published started by writerwannabe (4/16/09 at 9:23am)	Thanks Jim, very helpful. 4/18/09 at 4:57am by writerwannabe	2	609
The difference in kitchens started by chrose (4/17/09 at 9:44am)	Thank you Jim, and Nicko. I always suspected as much. One of... 4/18/09 at 7:04am by chrose	4	736
Up and Coming Regionally-Based Sauces started by Roselli (4/17/09 at 7:26pm)	It seems that more and more chefs are applying classic sauce... 4/18/09 at 9:33am by James Peterson	1	622
New Cookbook Topics started by writerwannabe (4/18/09 at 4:59am)	I suppose it takes some imagination and an ability to see... 4/18/09 at 9:36am by James Peterson	1	680
Your books started by writerwannabe (4/18/09 at 5:01am)	No, it is I who comes up with the book ideas. I did hear an... 4/18/09 at 9:39am by James Peterson	1	612
Cooking classes started by chefronnie (4/18/09 at 5:10am)	I'm not teaching anything now but may in the future. If... 4/18/09 at 9:40am by James Peterson	1	693
Lets Thank James Peterson for the forum started by Nicko (4/18/09 at 1:28pm)	Thank you to James and to everyone involved in making this... 4/18/09 at 10:52pm by French Fries	4	1,475

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