The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.
|Edition description:||New Edition|
|Product dimensions:||7.93(w) x 10.00(h) x 1.70(d)|
About the Author
JAMES PETERSON has authored more than fifteen books, including Glorious French Food,Cooking, and Baking. Trained as a chef in France, he has taught at the French Culinary Institute and the Institute of Culinary Education.
Really awesome reference book with every kind of sauce that you can think of. This book was recommended by the website Serious Eats as one of 22 essential cookbooks to have in your library, and now that I have it, I understand why. Great book for everyone who wants to know the classic sauces as well as Asian and other ethnic kinds. Very pleased with the purchase and hope that this helps others who are on the fence! Definitely worth the money.