Winner of the 1991 James Beard Cookbook of the Year Award. "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 Olney, from the Foreword. "...another cookbook that can stand among the best reference works."-Gourmet Magazine. "This is a book I wish I had written myself...Every few decades a book is written that says all there is say on a subject, or has ...
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Winner of the 1991 James Beard Cookbook of the Year Award. "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 Olney, from the Foreword. "...another cookbook that can stand among the best reference works."-Gourmet Magazine. "This is a book I wish I had written myself...Every few decades a book is written that says all there is say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English."-Jeremiah Tower, Stars Restaurant. The ultimate reference for sauce making is now better than ever. This updated and expanded edition includes more than 500 recipes, including traditional and contemporary versions of almost every sauce imaginable. You'll find classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bearnaise, hollandaise, mayonnaise, and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cookingl vegetable purees, dessert sauces, and many more. The new edition features all-new chapters on Asian sauces and pasta sauces, plus nearly 50 new recipes, many that cater to lighter, contemporary fare. And a new 32-page color insert clearly and brilliantly illustrate the fundamentals of good sauce making. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. James Peterson is a chef and cooking instructor. He is also the author of Fish and Shellfish and Splendid Soup, which was nominated for a James Beard Foundation Award.
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Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $3.22, Sold by Dream Books Co. rated 5.0 out of 5 stars, ships from Denver, CO, UNITED STATES, published 1998 by John Wiley & Sons Inc.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $3.73, good condition, Sold by Dream Books Co. rated 5.0 out of 5 stars, ships from Denver, CO, UNITED STATES, published 1998 by John Wiley & Sons Inc.
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Seller's Description:
Good. Minimal signs of wear. Corners and cover may show wear. May contain highlighting and or writing. May be missing dust jacket. May not include supplemental materials. May be a former library book.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $3.75, good condition, Sold by Seattle Goodwill rated 4.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 1998 by John Wiley & Sons.
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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, 2nd to cart. $3.80, fair condition, Sold by Goodwill of the Olympics rated 5.0 out of 5 stars, ships from TACOMA, WA, UNITED STATES, published 1998 by John Wiley & Sons.
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Fair. An acceptable and readable copy. All pages are intact, and the spine and cover are also intact. This item may have light highlighting, writing or underlining through out the book, curled corners, missing dust jacket and or stickers.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $4.59, good condition, Sold by newlegacybooks rated 5.0 out of 5 stars, ships from Annandale, NJ, UNITED STATES, published 1998 by John Wiley & Sons.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $4.88, good condition, Sold by Solr Books rated 5.0 out of 5 stars, ships from Skokie, IL, UNITED STATES, published 1998 by John Wiley & Sons.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $6.43, good condition, Sold by Wonder Book - Member ABAA/ILAB rated 5.0 out of 5 stars, ships from Frederick, MD, UNITED STATES, published 1998 by John Wiley & Sons.
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Good. Good condition. Good dust jacket. 2nd edition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $7.23, very good condition, Sold by Mr. Bookman Inc. rated 4.0 out of 5 stars, ships from Franklin, PA, UNITED STATES, published 1998 by John Wiley & Sons.
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TRUST OUR FEEDBACK RATING-USED VERY GOOD.2. Construction of the book is very good i.e. Tight spine. No loose pages. Clean pages. No writing, highlighting, marks or underlining on the pages. Some page discoloration. Reasonably tidy looking front cover with only a few minor creases or marks. Boards are still in good condition. Hard and strong but not perfect. Minor shelf wear along the edges and sides of the book. All books are mailed out in a bubble wrap mailer to protect your purchase. Orders are ALWAYS shipped same day or next day with FREE TRACKING emailed to you automatically. (WE TRY HARD TO DESCRIBE OUR BOOKS ACCURATELY SO YOU CAN BUY WITH CONFIDENCE)
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $7.85, good condition, Sold by ZBK Books rated 4.0 out of 5 stars, ships from Woodland Park, NJ, UNITED STATES, published 1998 by John Wiley & Sons Inc.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $10.00, very good condition, Sold by Pink Casa Antiques rated 5.0 out of 5 stars, ships from Frankfort, KY, UNITED STATES, published 1998 by Wiley.
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Very Good. Hardcover with dust jacket, tight, pages clear and bright, shelf and edge wear, corners bumped, dust jacket edge chipping, packaged in cardboard box for shipment, tracking on U.S. orders.
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.
