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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 1,864
 
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 1,522
 
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 1,499
 
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
1 919
 
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
2 871
 
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
7 842
 
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
1 774
 
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
4 764
 
Hollandaise 
started by saucelover91 (4/16/09 at 3:55pm)
Are you sure it was a hollandaise and not a beurre blanc? I've...
4/17/09 at 6:56am by James Peterson
1 735
 
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
2 731
 
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
1 728
 
Glorious French Food 
started by cape chef (4/16/09 at 4:53pm)
Choucroute is definitely up there. Cassoulet is a bit too rich...
4/17/09 at 7:09am by James Peterson
1 694
 
quick meals 
started by jeanfoodie (4/17/09 at 3:00am)
Absolutely
4/17/09 at 7:29am by James Peterson
1 685
 
Seafood 
started by JT (4/17/09 at 2:16am)
Hi, I steam lobsters until they turn red, about 6 to 8 minutes...
4/17/09 at 7:28am by James Peterson
2 666
 
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
1 663
 
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
1 659
 
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
1 657
 
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
1 652
 
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
1 647
 
Getting published 
started by writerwannabe (4/16/09 at 9:23am)
Thanks Jim, very helpful.
4/18/09 at 4:57am by writerwannabe
2 646
 
Intention to write? 
started by Jim (4/16/09 at 2:22pm)
Pretty much a happenstance turn of events. They hired me to do...
4/17/09 at 6:49am by James Peterson
1 646
 
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
1 641
 
CHef 
started by kewchef (4/17/09 at 5:46am)
I went to Paris as a young man and fell in love with the food....
4/17/09 at 7:31am by James Peterson
1 634
 
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
1 610
 
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
1 608
 
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
1 586
 
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
1 526
 
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
1 522
 
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
2 520
 
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
1 515
 
"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
3 512
 
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
1 419
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