2012 Ten Speed Press eBook Edition Copyright © 2007, 2012 by James Peterson Photographs copyright © 2007 by James Peterson All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. This work, with a new introduction, is comprised of material from Cooking by James Peterson, originally published in hardcover in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., Berkeley, in 2007. Library of Congress Cataloging-in-Publication Data Peterson, James. Cooking / James Peterson. p.cm. 1. Cookery I. Title TX652.P455 2007 641.5—dc22 2007021065 eISBN: 978-1-60774-400-9 V3.1 CONTENTS AUTHOR’S NOTE ASSUMPTIONS Ingredients Equipment BROTHS AND SOUPS BROTHS Vegetable Broth (Court Bouillon) Brown Chicken Broth How to Make Brown Chicken Broth Box: Straining White Chicken Broth BEEF BROTH Beef Broth and Pot-au-Feu Beef Consommé How to Make White Veal Broth How to Make Brown Veal Broth How to Make Meat Glaze SHRIMP BROTH Basic Shrimp Broth for Soups, Stews, and Sauces FISH BROTH Fish Broth Dashi How to Make Dashi Miso Soup Box: Garnishes for Miso Soup How to Make Miso Soup with Cockles Ahashare.com GARNISHES FOR SIMPLE BROTHS AND CONSOMMÉS SOUPS VEGETABLE CREAM SOUPS Leek and Potato Soup How to Make Leek and Potato Soup Cream of Asparagus Soup Cream of Pea Soup Box: Soup Croutons Cream of Mushroom Soup Cream of Spinach Soup Cream of Celeriac Soup Cream of Cauliflower Soup OTHER VEGETABLE SOUPS French Onion Soup Tomato Soup Garlic Soup with Poached Eggs Fresh Corn and Chile Soup Gazpacho Borscht MIXED VEGETABLE SOUPS European Peasant-Style Vegetable Soup Model Moroccan Lamb and Tomato Soup Box: Pistou and Pesto SEAFOOD SOUPS Seafood Soup Model Bouillabaisse and Bourride How to Make Bouillabaisse and Bourride Bourride Creamy Seafood Cider Soup with Fresh Herbs Brazilian Coconut-Peanut Fish Soup Corn and Shrimp Soup Shrimp and Tomatillo Soup Thai Hot-and-Spicy Shrimp Soup How to Make a Flavor Base for Thai Soups CHICKEN SOUPS Mexican-Style Tomatillo and Chicken Soup Mexican-Style Chile and Chicken Soup Thai-Style Coconut—Green Curry Chicken Soup Chicken, Tomato, and Tarragon Soup MEAT SOUPS Chinese Hot-and-Sour Soup How to Make Chinese Hot-and-Sour Soup Oxtail Soup Basic Bean Soup Indian Lentil Soup APPENDIXES COOKING TERMS THE 10 BASIC COOKING METHODS Roasting Box: Convection Ovens Braising Box: What About Pressure Cookers? Poaching Sautéing Steaming Box: Selecting a Steamer Frying Grilling Smoking Barbecuing Boiling BASIC RECIPES AND TECHNIQUES Aioli Sauce Basic Mayonnaise Cooked Tomato Concassée Crustacean Butters Pesto Box: Storing Pesto Quick Fix for Bottled Mayonnaise Romesco Sauce Rouille How to Bone a Whole Round Fish Through the Belly How to Cut Up Cauliflower How to Cut Up Raw Chicken for Sautéing or Frying How to Cut Vegetable Shapes How to Make Clarified Butter and Ghee Box: Meat Glaze How to Peel and Seed Tomatoes How to Prepare a Flatfish for Cooking Whole How to Prepare a Round Fish for Cooking Whole How to Prepare Leeks Beans Bell Peppers and Chiles How to Peel Peppers Bouquet Garni How to Make a Bouquet Garni Compound Butters How to Make Maître d’Hôtel Butter How to Make Tarragon Butter How to Make Truffle Butter Poaching Eggs Box: Poached Eggs for a Crowd How to Poach Eggs Poaching Whole Fish Root Vegetables Box: Cooking Root Vegetables in the Microwave Roast Beets with Wine Vinegar, Butter, and Parsley CONVERSION CHARTS ABOUT THE AUTHOR MORE eCOOKBOOKS FROM JAMES PETERSON AUTHOR’S NOTE James Peterson’s Kitchen Education is a series of electronic booklets featuring the most popular topics from my book, Cooking. In this edition, Soups and Broths, I’ve included all the recipes that originally appeared in the Broths and Soups chapter, including vegetable, chicken, beef, and fish broths, as well as classic soup recipes like vegetable, cream of vegetable, seafood, chicken, and meat. Each booklet opens with a section called Assumptions. This is where I describe some of my preferences for particular ingredients and make recommendations for special equipment you might need to prepare these recipes. The Appendix is full of really useful, additional information. In Cooking Terms, I define the various terms and preparations used in the recipes. If you don’t understand what it means to deglaze a pan or steep an ingredient, this is where you’ll find a clear definition. The 10 Basic Cooking Methods contains explanations and photography covering the ten basic cooking techniques that any cook needs in the kitchen: roasting, braising, poaching, sautéing, steaming, frying, grilling, smoking, barbecuing, and boiling. You won’t need to know all of these techniques to make the recipes in this booklet, but they are used often in cooking and will be a good general reference. Basic Recipes and Techniques is just what it sounds like, the section where we put the simple recipes, like Basic Mayonnaise or Pesto, and how-to photo series, like How to Cut Up Cauliflower or How to Make Clarified Butter and Ghee, that you’ll need when making the recipes in this booklet. At the end of this section are the Conversion Charts, in case you need to convert your measurements from cups to milliliters, ounces to grams, or vice versa. Feel free to scroll through the book and check out your favorite recipes. We’ve included lots of links to make it easy for you to jump around. While not essential, I do recommend that you read The 10 Basic Cooking Methods before you hit the kitchen. That way, the recipes reinforce what you’ve learned about each particular cooking technique that you’re going to undertake. Most of all, I hope you enjoy yourself. Cooking (and, to my mind, creativity in general) is about having fun and being relaxed. The anxiety-ridden, too-complicated meal is destined to fail while something simple and spontaneous is almost always sure to work. Good luck!