On todays THE FOOD SEEN, James Peterson recounts his mouth watering memoirs . Upon leaving the lush land of NoCal, he traveled to Paris, backpacked through French vineyards looking for work, and had a life changing lunch prepared by a vignerons wife. From there, he worked for Michelin starred chefs, met Richard Olney in the buff, translated French pastry cookbooks, opened a restaurant in NYC, took to writing his own cookbooks, and taught himself photography therewith. His first book, Sauces won the James Beard Foundation Cookbook of the Year Award in 1991. 15 books later, and decades of dedication, James releases the 2nd edition of Vegetables, which has sold over 100,000 copies. This episode has been sponsored by Fairway Market. It was learning about wine that carried me into cuisine. My original interest was in wine, and that got me interested in cooking. I wanted to take traditional French cuisine and refine it. -- James Peterson on THE FOOD SEEN
On today’s THE FOOD SEEN, James Peterson recounts his mouth watering memoirs . Upon leaving the lush land of NoCal, he traveled to Paris, backpacked through French vineyards looking for work, and had a life changing lunch prepared by a vigneron’s wife. From there, he worked for Michelin starred chefs, met Richard Olney in the buff, translated French pastry cookbooks, opened a restaurant in NYC, took to writing his own cookbooks, and taught himself photography therewith. His first book, Sauces won the James Beard Foundation Cookbook of the Year Award in 1991. 15 books later, and decades of dedication, James releases the 2nd edition of Vegetables, which has sold over 100,000 copies. This episode has been sponsored by Fairway Market.
“I wanted to take traditional French cuisine and refine it.” — James Peterson on THE FOOD SEEN