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Sauces Classical and Contemporary Sauce Making

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ISBN-10: 0470194960

ISBN-13: 9780470194966

Edition: 3rd 2008

Authors: James Peterson

List price: $49.95
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Peterson has infused this 3rd edition of Sauces with new life, overhauling and simplifying the book without removing any critical information. Many of the sauces have been lightened, the old French names have been dispensed with, and useful charts have been included throughout the book. The author has also standardized the terminology for the consistency of liquids (for instance, in the Liaisons chapter, a chart showing thicknesses ranges from "water" to "mayonnaise") because it is the consistency that is the most important -- and the hardest -- to show. An updated bibliography and source list of purveyors are also included, and the insert includes beautiful all-new 4-color photography.
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Book details

List price: $49.95
Edition: 3rd
Copyright year: 2008
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 9/5/2008
Binding: Hardcover
Pages: 640
Size: 8.25" wide x 10.25" long x 2.25" tall
Weight: 3.938
Language: English

Recipe Contents
Foreword From The First Edition
Preface To The Third Edition
Preface From The First Edition
A Short History Of Sauce Making
Stocks, Glaces, And Essences
Liaisons : An Overview
White Sauces For Meat And Vegetables
Brown Sauces
Stock- Based And Non - Integral Fish Sauces
Integral Meat Sauces
Integral Fish And Shellfish Sauces
Crustacean Sauces
Jellies And Chauds- Froids
Hotemulsified Egg Yolk Sauces
Maonnaise- Based Sauces
Butter Sauces
Salad Sauces, Vinaigrettes, Salsas, Andrelishes
Pur�Es And Pur�E Thickened Sauces
Pasta Sauces
Asian Sauces
Dessert Sauces