Winner of the 1991 James Beard Cookbook of the Year Award. "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque...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. "...another cookbook that can stand among the best reference works."-Gourmet Magazine. "This is a book I wish I had written myself...Every few decades a book is written that says all there is say on a subject, or has ...
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Winner of the 1991 James Beard Cookbook of the Year Award. "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque...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. "...another cookbook that can stand among the best reference works."-Gourmet Magazine. "This is a book I wish I had written myself...Every few decades a book is written that says all there is 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 ultimate reference for sauce making is now better than ever. This updated and expanded edition includes more than 500 recipes, including traditional and contemporary versions of almost every sauce imaginable. You'll find classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bearnaise, hollandaise, mayonnaise, and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cookingl vegetable purees, dessert sauces, and many more. The new edition features all-new chapters on Asian sauces and pasta sauces, plus nearly 50 new recipes, many that cater to lighter, contemporary fare. And a new 32-page color insert clearly and brilliantly illustrate the fundamentals of good sauce making. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. James Peterson is a chef and cooking instructor. He is also the author of Fish and Shellfish and Splendid Soup, which was nominated for a James Beard Foundation Award.
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Seller's Description:
Good. The book may have minor cosmetic wear (i.e. creased spine/cover, scratches, curled corners, folded pages, minor sunburn, minor water damage, minor bent). The book may have some highlights/notes/underlined pages-Accessories such as CD, codes, toys, may not be included-Safe and Secure Mailer-No Hassle Return.
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Good. Minimal signs of wear. Corners and cover may show wear. May contain highlighting and or writing. May be missing dust jacket. May not include supplemental materials. May be a former library book.
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Fair. An acceptable and readable copy. All pages are intact, and the spine and cover are also intact. This item may have light highlighting, writing or underlining through out the book, curled corners, missing dust jacket and or stickers.
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Good. Good condition. Good dust jacket. 2nd edition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
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Very Good. Hardcover with dust jacket, tight, pages clear and bright, shelf and edge wear, corners bumped, dust jacket edge chipping, packaged in cardboard box for shipment, tracking on U.S. orders.
Fairly traditional in scope. Good all-around resource.
karlof1
Mar 3, 2009
Food Hedonist's Essential
I worked in the hotel and restaurant world for almost 30 years and cooked tons and tons of food at many types of venues--fast food to fine dining to institutional. I was very good, but I never got any formal training. Sauces solves that problem, despite its focus on the French school of cooking. To be fair, I've just started deeply investigating the book and have yet to use any of its recipes, although it has influenced some of my recent creations.
Summing up, if you want to know how the chef made that decadent sauce for your entree, this book will have an answer for you.