James Peterson trained as a chef in France and worked at several notable French restaurants before opening his own restaurant in New York in 1979. He has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). He is the author of thirteen widely acclaimed cookbooks, including the James Beard Foundation Award?winning Glorious French Food and Vegetables, the IACP Award?winning Fish & Shellfish, and, most recently, the James Beard Foundation Award?winning Cooking. His Web site is jimcooks.com.
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