Sauces Classical and Contemporary Sauce Making

Name: Sauces Classical and Contemporary Sauce Making
Price: 8.08 USD
Availability: InStock
ISBN: 9780470194966

ISBN-10: 0470194960

ISBN-13: 9780470194966

Edition: 3rd 2008

Authors: James Peterson

List price: $49.95

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Description:

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.

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


Acknowledgments


Foreword From The First Edition


Preface To The Third Edition


Preface From The First Edition



A Short History Of Sauce Making



Equipment



Ingredients



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



Purï¿½Es And Purï¿½E Thickened Sauces



Pasta Sauces



Asian Sauces



Dessert Sauces