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Sauces: Classical and Contemporary Sauce Making

by James Peterson

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621727,756 (3.98)2
The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award-winning first edition, James Peterson'sSauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today's movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step--bringing the author's expertise to life like never before.… (more)

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Showing 1-5 of 7 (next | show all)
Another masterpiece on the art of cooking from James Beard Award-winning author James Peterson. This is one of the few books on cooking that I continually return to. Making great sauce is an extremely difficult skill, at least for me, yet James Peterson has presented all of the classical sauces in an easy, and accessible, manner. It is a book that I highly recommend to all aspiring chefs. ( )
  icadams | Oct 5, 2011 |
This seems like a good reference book for sauces. Can anyone suggest others that they think are just as good if not better?
  riptiki | Jul 11, 2009 |
How and why of any sauce you might need. ( )
  cookebooks | Jul 31, 2008 |
This is a classic! Very thorough. All you ever needed to know about the basic sauces. ( )
  deeyork | Mar 3, 2008 |
This book is the deepest and most comprehensive book on classical sauce making, history and trivia that you can find in a single volume. As Professorx's review says, it is definitely geared toward the professional chef (which is why I love it: it's so hard to find cookbooks for professionals that aren't actually culinary school textboks). Peterson always seems to be on his game no matter the culinary topic, and SAUCES is no exception. With the history and origins of so many sauces explained, this book is as much a literary adventure as it is an instructional manual. As a bonus for the more experimental cooks out there, Peterson includes several recipes and techniques for recreating truly medieval and ancient sauces, from pigeon dressings to gold-plated chickens to Roman garum.

As I said though, it is a book on classical sauce-making; though it contains several dozen pages on Asian and Indian sauces, these final chapters lack the depth and polish of the rest of the book (and make no mention at all of Middle Eastern or African sauces). It's probably a matter of space constraints more than anything; these regions have their own incredibly diverse techniques and histories. Perhaps someday Peterson can devote a volume to them exclusively (unless I beat him to it :)

Despite those omissions, SAUCES remains a solid 5 out of 5 stars and one of the most useful books in my kitchen. Highly recommended. ( )
2 vote maravedi | Dec 13, 2007 |
Showing 1-5 of 7 (next | show all)
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The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award-winning first edition, James Peterson'sSauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today's movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step--bringing the author's expertise to life like never before.

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