James Peterson (born 20th century) is an Americanwriter, cookery teacher, and perfumer.

He studied chemistry at theUniversity of California at Berkeley.^[1]

After traveling the world and moving toParis, he apprenticed at Paris'sLe Cordon Bleu. He worked at Le Vivarois, then moved to Vonnas to work at Chez La Mere Blanc (nowRestaurant Georges Blanc).^[2]

In 1979, he returned toNew York City, becoming a partner atGreenwich Village's Le Petit Robert.

Starting in 1984, he taught for four years at theFrench Culinary Institute inManhattan, where he wrote the advanced curriculum.^{[citation needed]}

His first book,Sauces, written in 1990, won an award for best single subject and the Cookbook of the Year Award from theJames Beard Foundation.^{[citation needed]} He went on to write fourteen more cookbooks and win an additional fiveJames Beard Awards, making for seven in all.^{[citation needed]} Peterson is responsible for virtually all the photography in his books.^{[citation needed]}

Since 2011, James has been studying perfumes in his home laboratory. In 2011, he launchedBrooklyn Perfume Company.^{[citation needed]}

He resides inBrooklyn, New York, where he is actively developing new perfumes and running a small business.^[3]

• Sauces (2 ed.). Wiley. 1998.ISBN 978-0-471-29275-3.
• Splendid Soups. 1993.ISBN 978-0-553-07505-2.
• Fish & Shellfish: The Cook's Indispensable Companion. William Morrow Cookbooks. 1996.ISBN 978-0-688-12737-4.
• Peterson, James; Schwartz, Justin (1998).Vegetables.ISBN 0-688-14658-9.
• Peterson, James (1999).Essentials of Cooking. Artisan Books.ISBN 1-57965-236-0.
• Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups. Wiley. 2000.ISBN 978-0-471-39136-4. New printing.
• Simply Salmon. Stewart, Tabori and Chang. 2001.ISBN 978-1-58479-026-6.
• Peterson, James (2002).Sweet Wines: A Guide to the World's Best with Recipes. Harry N. Abrams.ISBN 1-58479-255-8.
• Glorious French Food: A Fresh Approach to the French Classics. John Wiley & Sons. 2002.ISBN 978-0-471-44276-9.
• Peterson, James (2003).The Duck Cookbook. Harry N. Abrams.ISBN 1-58479-295-7.
• Simply Shrimp: With 80 Globally Inspired Recipes. Stewart, Tabori & Chang. 2007.ISBN 978-1-58479-585-8.
• What's a Cook to Do?: An Illustrated Guide to 500 Essential Tips, Techniques, and Tricks. Artisan. 2007.ISBN 978-1-57965-318-7.
• Cooking. Ten Speed Press. 2007.ISBN 978-1-58008-789-6.
• Sauces: Classical and Contemporary Sauce Making (3 ed.). Wiley. 2008.ISBN 978-0-470-19496-6.
• Baking. Ten Speed Press. 2009.ISBN 978-1-58008-991-3.
• Sauces: Classical and Contemporary Sauce Making (4 ed.). Wiley. 2017.ISBN 978-0544819825.

• Winner, 1992 James Beard Foundation, Cookbook of the Year forSauces^[4]
• Winner, 1992 James Beard Foundation, Single Subject Cookbook forSauces^[4]
• Nominee, 1994 James Beard Foundation, forThe Splendid Soup: Recipes and Master Techniques for Making the World's Best Soups
• Winner, 1997 International Association of Culinary Professionals, forFish and Shellfish
• Nominee, 1997 James Beard Foundation, Single Subject Cookbook forFish and Shellfish
• Winner, 1999 James Beard Foundation, Vegetables and Vegetarian forVegetables.^[2]
• Nominee, 2000 International Association of Culinary Professionals, forEssentials of Cooking
• Nominee, 2000 James Beard Foundation, Reference Cookbook forEssentials of Cooking
• Winner, 2003 James Beard Foundation, Mediterranean Cookbook forGlorious French Food
• Winner, 2008 James Beard Foundation, General Cookbook forCooking
• Winner, 2010 James Beard Foundation, Baking & Desserts Cookbook forBaking
• Winner, 2011 James Beard Foundation, Single Subject forMeat

• List of American writers
• List of people from Brooklyn

• "Review of Sauces: Classical and Contemporary Sauce Making". October 2002. Archived fromthe original on September 28, 2007. RetrievedFebruary 3, 2017.
• Peterson, James (April 16, 2007)."How to Make a Satiny, Full-Bodied Hollandaise Sauce". Archived fromthe original on May 11, 2011. RetrievedJuly 14, 2010.
• Peterson, James (February 1999)."The First Step to Great Flavor". Archived fromthe original on April 29, 2010. RetrievedJuly 14, 2010.
• Peterson, James (December 5, 2006)."Creamy Vegetable Soups Without All the Cream". Archived fromthe original on July 6, 2009. RetrievedJuly 14, 2010.
• Peterson, James (March 29, 2007)."How to Make a Great Green Salad". Archived fromthe original on March 1, 2010. RetrievedJuly 14, 2010.

• 20th-century births
• Living people
• 20th-century American educators
• 20th-century American male writers
• 20th-century American non-fiction writers
• 20th-century people from New York (state)
• 21st-century American educators
• 21st-century American male writers
• 21st-century American non-fiction writers
• 21st-century people from New York (state)
• Alumni of Le Cordon Bleu
• American company founders
• American cookbook writers
• American expatriates in France
• American male non-fiction writers
• Chefs from New York City
• Educators from Brooklyn
• Educators from Manhattan
• James Beard Foundation Award winners
• People from Greenwich Village
• Perfumers
• University of California, Berkeley alumni
• Writers from Brooklyn
• Writers from Manhattan

• Articles with short description
• Short description is different from Wikidata
• Use mdy dates from December 2024
• Use American English from December 2024
• All Wikipedia articles written in American English
• All articles with unsourced statements
• Articles with unsourced statements from December 2022
• Articles with unsourced statements from September 2025
• Year of birth missing (living people)
• Place of birth missing (living people)