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Sauces : Classical and Contemporary Sauce Making by James Peterson (2008, Hardcover)

Yellow Door Mercantile (1826)
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About this product

Product Information

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

Product Identifiers

PublisherHoughton Mifflin Harcourt Publishing Company
ISBN-100470194960
ISBN-139780470194966
eBay Product ID (ePID)65963045

Product Key Features

Number of Pages640 Pages
LanguageEnglish
Publication NameSauces : Classical and Contemporary Sauce Making
Publication Year2008
SubjectCourses & Dishes / Sauces & Dressings
Subject AreaCooking
AuthorJames Peterson
FormatHardcover

Dimensions

Item Height1.7 in
Item Weight59.3 Oz
Item Length10 in
Item Width8 in

Additional Product Features

Edition Number3
LCCN2007-046546
Dewey Edition22
Reviews"...bound to become a culinary icon...Any serious cook will want to own this book." (MostlyFood.co.uk, November 20th 2008)
Target AudienceTrade
IllustratedYes
Dewey Decimal641.8/14
Lc Classification NumberTx819.A1p47 2008
Table of ContentRECIPE 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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