Sauces -- Classic and Contemporary Sauce Making -

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Reviews

Cookbook Reviews

Gourmet

Sauces -- Classic and Contemporary Sauce Making

Rate it!
Votes (1) | Comments (0)

By Cheri Sicard

Posted December 3rd, 2008

Sauces: Classical and Contemporary Sauce Making
Author: James Peterson ASIN: 0470194960 Binding: Hardcover Number of Pages: 640 Review Date: December 3rd, 2008 Publisher: James Peterson, 2008 Price: $49.95

Review:

When it was first released back in 1991, James Peterson's encyclopedic work on the subject of sauces was an instant classic. This new edition contains even more material, including many historical sauces, as well as special emphasis n French and Italian cooking.

Professional chefs and talented home foodies will surely find inspiration in Peterson's pages, that will improve the overall quality of their cooking. For in addition to just a massive collection of sauce and sauced dish recipes, Peterson is always teaching his readers lessons that can be applied to other dishes beyond the one at hand.

Sauces provide a lot of leeway for culinary creativity and nothing can transform and uplift a dish they way the flavor of the right sauce can. With Peterson's guide, you will always have the right sauce recipe right at hand. This book belongs in the reference library of any serious cook..

Chapters Include: A Short History of Sauce Making; Equipment; Ingredients; Stocks Glaces and Essences;Liaisons: An Overview; White Sauces for Meats and Vegetables; Brown Sauces; Stock-Based and Non-Integral Fish Sauces; Integral Meat Sauces; Integral Fish and Shellfish Sauces' Crustacean Sauces; Jellies and Chaud Froids; Hot Emulsified Egg Yolk Sauces; Mayonnaise Based Sauces; Butter Sauces; Salad Sauces, Vinaigrettes, Salsas, and Relishes; Purees and Puree Thickened Sauces; Pasta Sauces; Asian Sauces; Dessert Sauces.

Sample Recipes:
See the Sample Recipes section below for sauce recipes from this book.

Related Recipes