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. ...
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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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Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $6.74, good condition, Sold by Seattle Goodwill rated 5.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 2008 by Houghton Mifflin.
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May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $10.73, good condition, Sold by Goodwill of Silicon Valley rated 4.0 out of 5 stars, ships from San Jose, CA, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
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Supports Goodwill of Silicon Valley job training programs. The cover and pages are in Good condition! Any other included accessories are also in Good condition showing use. Use can included some highlighting and writing page and cover creases as well as other types visible wear.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $12.99, very good condition, Sold by HPB-Diamond rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $19.99, very good condition, Sold by HPB-Emerald rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $19.99, very good condition, Sold by HPB Inc. rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
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Seller's Description:
Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $39.31, good condition, Sold by TEXTSHUB rated 5.0 out of 5 stars, ships from Franklin Lakes, NJ, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $41.05, good condition, Sold by Book Words rated 2.0 out of 5 stars, ships from Midland Park, NJ, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $46.17, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2008 by Houghton Mifflin Harcourt.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 3rd to cart. $51.00, new condition, Sold by parchmentbooks rated 4.0 out of 5 stars, ships from Tontitown, AR, 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.