Sauces: Classical and Contemporary Sauce Making / Edition 3

Sauces: Classical and Contemporary Sauce Making / Edition 3

3.2 16
by James Peterson
     
 

ISBN-10: 0470194960

ISBN-13: 9780470194966

Pub. Date: 09/22/2008

Publisher: Houghton Mifflin Harcourt


Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition

"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

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Overview


Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition

"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 Bittmanfrom the Foreword to the Second Edition

"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 Olneyfrom the Foreword to the First Edition

"Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation."
-Gourmet magazine

"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 professionals and amateurs alike. Sauces is one of the best culinary books of this century in English."
-Jeremiah Tower

"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

"It is a special reference book-comprehensive and inspiring."
-Alice Waters

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Product Details

ISBN-13:
9780470194966
Publisher:
Houghton Mifflin Harcourt
Publication date:
09/22/2008
Edition description:
Third
Pages:
640
Sales rank:
77,485
Product dimensions:
8.40(w) x 10.00(h) x 2.10(d)

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Table of Contents


RECIPE CONTENTS.

ACKNOWLEDGMENTS.

FOREWORD FROM THE FIRST EDITION.

PREFACE TO THE THIRD EDITION.

PREFACE FROM THE FIRST EDITION.

CHAPTER 1 A SHORT HISTORY OF SAUCE MAKING.

CHAPTER 2 EQUIPMENT.

CHAPTER 3 INGREDIENTS.

CHAPTER 4 STOCKS, GLACES, AND ESSENCES.

CHAPTER 5 LIAISONS : AN OVERVIEW.

CHAPTER 6 WHITE SAUCES FOR MEAT AND VEGETABLES.

CHAPTER 7 BROWN SAUCES.

CHAPTER 8 STOCK- BASED AND NON - INTEGRAL FISH SAUCES.

CHAPTER 9 INTEGRAL MEAT SAUCES.

CHAPTER 10 INTEGRAL FISH AND SHELLFISH SAUCES.

CHAPTER 11CRUSTACEAN SAUCES.

CHAPTER 12 JELLIES AND CHAUDS- FROIDS.

CHAPTER 13 HOTEMULSIFIED EGG YOLK SAUCES.

CHAPTER 14 MAONNAISE- BASED SAUCES.

CHAPTER 15 BUTTER SAUCES.

CHAPTER 16 SALAD SAUCES, VINAIGRETTES, SALSAS, ANDRELISHES.

CHAPTER 17 PURÉES AND PURÉE THICKENED SAUCES.

CHAPTER 18 PASTA SAUCES.

CHAPTER 19 ASIAN SAUCES.

CHAPTER 20 DESSERT SAUCES.

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Sauces: Classical and Contemporary Sauce Making 3.2 out of 5 based on 0 ratings. 17 reviews.
Anonymous More than 1 year ago
After borrowing an older version from my public library, I bought this book because I found it to be such a valuable reference guide, I didn't want to be without it.
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