Sauces: Classical and Contemporary Sauce Making

Sauces: Classical and Contemporary Sauce Making

by James Peterson
3.2 17

Hardcover(REV)

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Overview

Sauces: Classical and Contemporary Sauce Making by James Peterson


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.

Product Details

ISBN-13: 9780471292753
Publisher: Wiley, John & Sons, Incorporated
Publication date: 11/28/1997
Edition description: REV
Pages: 624
Product dimensions: 8.44(w) x 10.31(h) x 1.91(d)

About the Author

JAMES PETERSON is a James Beard Award–winning food writer who has authored more than 15 books, including Glorious French Food, Cooking, Baking, and Vegetables. Trained as a chef in France, he has taught professional and home cooks at The French Culinary Institute and The Institute of Culinary Education. He lives in Brooklyn.

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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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