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. $1.99, fair 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.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $2.00, 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.
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Used book in good and clean conditions. Pages and cover are intact. Limited notes marks and highlighting may be present. May show signs of normal shelf wear and bends on edges. Item may be missing CDs or access codes. May include library marks. Fast Shipping.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $2.69, good condition, Sold by KuleliBooks rated 4.0 out of 5 stars, ships from Phoenix, AZ, UNITED STATES, published 1998 by John Wiley & Sons.
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Good. The book may have minor cosmetic wear (i.e. creased spine/cover, scratches, curled corners, folded pages, minor sunburn, minor water damage, minor bent). The book may have some highlights/notes/underlined pages-Accessories such as CD, codes, toys, may not be included-Safe and Secure Mailer-No Hassle Return.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $2.74, good condition, Sold by Read&Dream rated 5.0 out of 5 stars, ships from SAINT LOUIS, MO, UNITED STATES, published 1998 by John Wiley & Sons.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $2.94, good condition, Sold by Seattle Goodwill rated 5.0 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. $4.39, good condition, Sold by Off The Shelf rated 5.0 out of 5 stars, ships from Imperial, MO, UNITED STATES, published 1998 by John Wiley & Sons.
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The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
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. $5.11, 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. $5.57, good condition, Sold by 2nd Life Books rated 5.0 out of 5 stars, ships from Burlington, NJ, UNITED STATES, published 1998 by John Wiley & Sons Inc.
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Used book in good condition. May have some wear to binding spine cover and pages. Some light highlighting markings writing may be present. May have some stickers and or sticker residue present. May be Ex-lib. copy. May NOT include discs or access code or other supplemental material. We ship Monday-Saturday and respond to inquiries within 24 hours.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $5.82, good condition, Sold by SurplusTextSeller rated 5.0 out of 5 stars, ships from Columbia, MO, UNITED STATES, published 1998 by John Wiley & Sons.
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Good. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
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.