"Sauces", former winner of the prestigious James Beard Cookbook-of-the-Year award and the ultimate reference for saucemaking, is now available in a new, updated, and revised edition. With more 325 recipes in all, "Sauces" includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes. Includes a 32-page color insert with more than 100 color photos of sauce-making techniques.
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"Sauces", former winner of the prestigious James Beard Cookbook-of-the-Year award and the ultimate reference for saucemaking, is now available in a new, updated, and revised edition. With more 325 recipes in all, "Sauces" includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes. Includes a 32-page color insert with more than 100 color photos of sauce-making techniques.
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Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $68.13, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1991 by van nostrand reinhold.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $73.23, new condition, Sold by GridFreed rated 5.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 1998 by Wiley.
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $73.67, new condition, Sold by GridFreed rated 5.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 1991 by van nostrand reinhold.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $74.57, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1998 by John Wiley & Sons Inc.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $110.60, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
Fairly traditional in scope. Good all-around resource.
karlof1
Mar 3, 2009
Food Hedonist's Essential
I worked in the hotel and restaurant world for almost 30 years and cooked tons and tons of food at many types of venues--fast food to fine dining to institutional. I was very good, but I never got any formal training. Sauces solves that problem, despite its focus on the French school of cooking. To be fair, I've just started deeply investigating the book and have yet to use any of its recipes, although it has influenced some of my recent creations.
Summing up, if you want to know how the chef made that decadent sauce for your entree, this book will have an answer for you.
