Peter Hertzmann

Peter Hertzmann (1948-2023), was a passionate cook, and educator with years of teaching to his name, and culinary historian. He was a professionally trained cook, completing ‘stage’ placements in several high end restaurants in France. He taught in a local jail and professional cooking schools. Peter was a regular contributor to the Oxford Symposium on Food and many other international meetings. He lived in San Francisco, California.

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Features & Stories

Behind the Cookbook: 50 Ways to Cook a Carrot

Peter Hertzmann believes that learning to cook involves learning about methods, not simply following recipes. His new book 50 Ways to Cook a Carrot, uses the root vegetable to demonstrate a whole battery of kitchen skills, from julienning and braising, to transforming carrots into meringues, foams, and powder. Peter explains the reasons for writing the book, who it’s for – and why carrots…

Peter's favorite cookbooks

La Cuisinière de la Campagne et de la Ville, ou Nouvelle Cuisine économique

The Royal Cookery Book

Jules Gouffé

Also Le livre de Conserves (1869) and Le livre de Pâtisserie (1873) by the same author. These works are each a bible unto themselves. Later editions often contain the same words but cheapened the printing. The original with the chromoliths was really the coffee-table book of the 19th century. Each of the three books was translated beautifully into English by Alphonse Gouffé, his brother.