Sauces: Classical and Contemporary Sauce Making

by James Peterson

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0471292753
• ISBN13: 9780471292753
• Release Date: January 1998
• Publisher: John Wiley & Sons
• Length: 624 Pages
• Weight: 2.65 lbs.
• Dimensions: 1.9" x 8.4" x 10.3"

Customer Reviews

Breathtakingly thorough

"Sauces" is a book for professionals and serious home chefs and is the first book I've seen that compares and contrasts both classical and modern sauce-making methods. The author emphasizes the importance of quality stocks in sauce-making and points out that a stock appropriate for older, roux-based techniques is often inappropriate for more modern, reduction techniques. This explains why the stocks formulated in, say, the French Culinary Institute's "Salute to Healthy Cooking" are so much more concentrated than those in Julia Child's "Mastering the Art of French Cooking" and other classic French cooking texts. Peterson also includes methods for pan-prepared (integral) sauces that offer the professional and home cook alike a rapid way to prepare an impressive array of fine foods.