Ebook Download The Duck Cookbook, by James Peterson

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The Duck Cookbook, by James Peterson

Ebook Download The Duck Cookbook, by James Peterson

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From Publishers Weekly

As a veteran cookbook author and culinary school instructor, Peterson (Glorious French Foods and Essentials of Cooking) brings to the table this lavish cookbook dedicated to the consumption of waterfowl. Beautifully illustrated with close-up photographs of each dish, the volume covers the all the possible methods for cooking duck: sauteing, braising, roasting, confit, smoking and curing. First, however, Peterson begins by explaining the varieties of duck (as well as how to cut it up) in the simple, elegant prose style for which he is known. While he incorporates many types of cuisine into his recipes, his influence is largely French. He offers a traditional Duck a l'Orange, for example, made with kumquats and Grand Marnier, as well as a traditional Cassoulet with Duck Confit. He also includes dishes such as Pappardelle with Duck Sauce, Duck Sausages, and Duck Prosciutto with Figs. He surprises with recipes that balance the duck's heaviness, such as Duck Confit Spring Rolls and Duck Legs with Thai Green Curry. This is a perfect book for fall cooking. Copyright 2003 Reed Business Information, Inc.

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About the Author

James Peterson has written seven award-winning cookbooks, including Simply Salmon (STC). He taught cooking for 17 years-at the French Culinary Institute and Peter Kump's Cooking School in New York-and is now a frequent guest teacher at schools around the country. He lives in Brooklyn, New York.

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Product details

Hardcover: 168 pages

Publisher: Harry N. Abrams; First Edition edition (October 1, 2003)

Language: English

ISBN-10: 1584792957

ISBN-13: 978-1584792956

Product Dimensions:

9 x 0.8 x 10.2 inches

Shipping Weight: 2.2 pounds

Average Customer Review:

4.3 out of 5 stars

12 customer reviews

Amazon Best Sellers Rank:

#1,112,460 in Books (See Top 100 in Books)

I've never met a duck I didn't like. If a restaurant has duck on the menu, that's the item I'll order. So buying a copy of The Duck Cookbook by James Petersen (I have several of his other cookbooks) was never really in question. What's surprising is that it took me years, YEARS to actually cook something from it.Initially, I expected several variations on roast duck, smoked duck, etc. But Petersen actually has few recipes for a whole bird. He found that since the breast is generally overcooked by the time the legs are cooked, most recipes are for duck breasts or duck legs or duck in pieces. That could work fine if I had an easy-to-get-to source for duck parts, but the local supermarkets (even the gourmet stores) sell a whole duck frozen for a not-too-unreasonable price, or they sell small packages of (usually frozen) duck breasts for prices that take my breath away. Unless I'm ready to take a trip to the Chinese market downtown (where duck costs little more than does chicken -- which darnit is as it SHOULD be), I have few opportunities to buy, say, 6 duck legs.This slowed down my opportunity to cook from The Duck Cookbook, though not my appreciation. The recipes are great -- or at least they seem so. Chapters are devoted to sauteing, braising, roasting, confit, smoking, curing, soups, salads, and terrines and mousses. They range from simple techniques (sauteed duck breasts) to elaborate variations (duck breast with blueberries, or duck breasts with chihuacle negro chiles, raisins, and almonds). There's plenty of recipes for items that use duck as an ingredient, such as hot-and-sour soup with duck (really, why haven't I made this already?!) or duck bouillabaisse. Even better, Petersen demystifies duck cooking, such as what to do with the fat, and is illuminating about other items (he extolled pistachio oil, enough so that I bought an entire tin when the recipe called for only a few tablespoons -- and I don't regret it).But despite the number of times I've read this cookbook, I've made only two things: basic roast duck (with predictably perfect results), and endive and duck confit salad with Belgian endive and pecans (great starter for a holiday meal). It's made me enthusiastic to use the cookbook more often -- perhaps it's worth the drive to the Chinese grocery after all.If you have a ready supply of ducks -- get this book. If you're stuck with supermarket options just as I am, it may be of lesser value. But it's still a good "reading" cookbook!

All of James Peterson's cookbooks are good, but I'm particularly impressed with this one. Duck is kind of tricky (wild or domesticated) and there are clear, reliable recipes for both in this book. I bought this copy to give to a duck hunter friend.

This was the perfect gift for my sister who had a pet duck....

I love duck but could never find a satsifactory recipe for it. Along came The Duck Cookbook and my prayers have been answered. I have made well over half of the recipes and each one is better than the last. If you are a fan of duck, look no further than this wonderful book.

beautiful book, great recipes. thank you !!

I liked this book so much that I have given away two copies of it to friends and family. It is a good source of general info as well as delicious recipes.

this is another great book from Peterson.

Well my first complaint is I paid twice as much as what it cost and second it was not in good condition the cover was torn and wrinkled had to give this as a gift without the cover. I really would not give this a rating at all

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The Duck Cookbook, by James Peterson PDF