Sauces: Classical and Contemporary Sauce Making, Peterson, James, 9780442237738 - Picture 1 of 1

Sauces : Classical and Contemporary Sauce Making by James Peterson (1991, Hardcover)

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ISBN : 9780442237738. EAN : 9780442237738. Sauces: Classical and Contemporary Sauce Making. Title : Sauces: Classical and Contemporary Sauce Making. Pages : 504. About halfpricebooksinc. Condition : Very Good.

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Product Information

Sauces Classical and Contemporary Sauce Making Second Edition James Peterson "After a couple of decades of anarchy and chaos in the kitchen disguised as la nouvelle cuisine, a treatise such as Sauces, grounded in common sense, infuses one with renewed faith." So says no less an authority than Richard Olney, who as the acknowledged master of the contemporary culinary arts, possesses the perspective to judge what is merely history, and what is truly historic. Since its publication in 1991, Sauces has proven itself a landmark work, winning The James Beard Foundation's Cookbook of the Year award, and garnering worldwide acclaim for its author, James Peterson, who with his very first book established a reputation as one of the most literate and knowledgeable individuals among the vast ranks of culinary writers. By marrying the best of well-practiced techniques and methods with the adventurous innovation of the contemporary art, Peterson has forged a new direction for sauce making that rings as true for home cooks as it does for professional chefs. Sauces has been as much a celebration of cooking as it was a teaching volume because it is, at its heart, a reflection of Peterson's romance and devotion in the kitchen. Sauces is firmly dedicated not only to broadening the cook's appreciation and understanding of sauce-making's traditional principles, but also to empowering the reader to become an adept improviser. We are reminded that cooking is an art, and no art can thrive without the freedom to change and evolve. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. 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 bTarnaise, hollandaise, mayonnaise and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cooking; vegetable purees; dessert sauces, and many more. The Second Edition addresses the growing appreciation for Asian cuisine, whose bold flavors have helped make it a staple of the modern healthy diet. Peterson serves up an overview of both ingredients and techniques for a collection of favorite Asian recipes. Pasta sauces, which were absent in the first edition, get Peterson's meticulous treatment here, and the techniques for making other types of sauces can be used here to create flavorful and satisfying dishes. Peterson goes straight to the heart of the culinary art to explain, in plain language, how ingredients work together, and groups the recipes according to their basic ingredients such as olive oil, seafood, and vegetables. As always, Peterson reminds the reader that the recipes are ultimately a guide, and encourages cooks to explore great new tastes through their own creative efforts. Joining the more than 500 recipes in the Second Edition are the author's 190 color photographs that clearly illustrate the fundamentals of good sauce making. Peterson also provides a practical discussion of pairing wine and food, as well as guidelines for improvisation and tips for restaurant chefs. A new bibliography and source list of purveyors enables readers to expand their knowledge and enhance their creativity, all in all making a must-have reference for one of the most exciting and challenging areas of cooking.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0442237731
ISBN-13
9780442237738
eBay Product ID (ePID)
354672

Product Key Features

Book Title
Sauces : Classical and Contemporary Sauce Making
Author
James Peterson
Format
Hardcover
Language
English
Topic
Courses & Dishes / Sauces & Dressings
Publication Year
1991
Genre
Cooking
Number of Pages
512 Pages

Additional Product Features

Lc Classification Number
Tx819.A1p47 1991
Copyright Date
1991
Lccn
90-039442
Dewey Decimal
641.8/14
Dewey Edition
22
Illustrated
Yes

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item 1 Sauces: Classical and Contemporary Sauce Making - Hardcover - ACCEPTABLE
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4.4

4.4 out of 5 stars based on 11 product ratings

11 product ratings

7 users rated this 5 out of 5 stars
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Would recommend

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4 out of 5 stars
by LL1hWzzxTF-@Del...Dec 11, 2009
A sure way to make good food better!
This book is more than just a recipe book. It's a history book as well as a course in kitchen chemistry. It takes you from just following the recipe to knowing why things happen the way they do and why the taste is as it is. Almost any one of the sauces in the book would improve the taste of a doorknob. No pictures, just a ton of useful information. WARNING! Once you made and taste some of these sauces, you can never go back to the old slop you used to use. It will ruin you for life. After reading a few pages, your mouth begins to water and your meals will be brought to a new level. One of the top 10 books in my kitchen.
5 out of 5 stars
by doloresb53Apr 25, 2023
He loves it!
My son is a trained chef who loves to cook. He mentioned at Easter that he needed a good Sauces book. I did my research and this Peterson book was highly recommended. I sent it to him and his response was “Thanks Mom. I love it!”
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by aliabb_yoaztqfw...Jun 08, 2018
Great book!
If you want to learn how to make authentic, traditional sauces, this is the best book to get. I owned it previously and it got destroyed. I was happy to find it here on ebay.
Verified purchase: Yes | Condition: Pre-owned
5 out of 5 stars
by cabr.tonySep 10, 2019
Great information
Great book lots of great information and recipes
Verified purchase: Yes | Condition: Pre-owned
3 out of 5 stars
by downsizingbetty...Jun 25, 2019
Excellent research, advanced
This book is for the serious learner. Not for the everyday drone in the kitchen
Verified purchase: Yes | Condition: Pre-owned

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Sauces : Classical and Contemporary Sauce Making by James Peterson (1991, Hardcover)

About this product

Product Information

Product Identifiers

Product Key Features

Additional Product Features

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Ratings and Reviews

Most relevant reviews

A sure way to make good food better!

He loves it!

Great book!

Great information

Excellent research, advanced

Best Selling in Books

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