Sauces Classical and Contemporary Sauce Making

ISBN-10: 0471292753

ISBN-13: 9780471292753

Edition: 2nd 1998 (Revised)

Authors: James Peterson

List price: $44.95
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"Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researched information...;." -Gourmet Magazine "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle poque...;. Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference...;." -Richard Olney, From the Foreword "It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: It reads so well that this is the kind of book you can take to bed." -Mark Bittman, From the Foreword "This is a book I wish I had written myself...;. Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English...;." -Jeremiah Tower, Stars Restaurant "The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations." -Daniel Boulud, Daniel "It is a special reference book-comprehensive and inspiring...;." -Alice Waters, Chez Panisse
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Book details

List price: $44.95
Edition: 2nd
Copyright year: 1998
Publisher: John Wiley & Sons, Incorporated
Publication date: 1/27/1998
Binding: Hardcover
Pages: 624
Size: 8.50" wide x 10.25" long x 2.25" tall
Weight: 3.498
Language: English

JAMES PETERSON is an award-winning cookbook writer and cooking teacher, whose career began as a young cook in Paris. In the mid-eighties, he was a partner and cook at the Greenwich Village restaurant Le Petit Robert. A cooking teacher for over two decades, teaching at Peter Kump's New York Cooking School and at the French Culinary Institute, he is the author of 13 books, including Sauces, which was his first book and the 1991 James Beard Cookbook of the Year. A self-taught food photographer, James creates the photography for his own books as well as for others' projects. He lives in Brooklyn, New York.

A Short History of Sauce Making
Stocks, Glaces, and Essences
Liaisons: An Overview
White Sauces for Meat and Vegetables
Brown Sauces
Stock-Based and Nonintegral Fish Sauces
Integral Meat Sauces
Integral Fish and Shellfish Sauces
Crustacean Sauces
Jellies and Chauds-Froids
Hot Emulsified Egg-Yolk Sauces
Mayonnaise-Based Sauces
Butter Sauces
Salad Sauces, Vinaigrettes, Salsas, and Relishes
Purees and Puree-Thickened Sauces
Pasta Sauces
Asian Sauces
Dessert Sauces
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