Sauces: Classical and Contemporary Sauce Making by James Peterson (1998, Hardcover, Subsequent Edition)

Key Details
Author:	James Peterson
Language:	English
Publisher:	John Wiley & Sons Inc.
Format:	Hardcover
ISBN-10:	0471292753
ISBN-13:	9780471292753

Additional Details
Edition Number:	2
Edition Description:	Subsequent

Size
Length:	598 pages
Thickness:	2.2 in
Weight:	56 oz

Publisher's Note
"Here is yet another cookbook that can stand among the best reference works. I suspect it’s a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researched information…." —Gourmet Magazine "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Époque…. 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 "It’s the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim’s recipes (and there are gems all over the place here), but what’s special about Sauces is the text: It reads so well that this is the kind of book you can take to bed." —Mark Bittman, From the Foreword "This is a book I wish I had written myself…. Every few decades a book is written that says all there is to 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 art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations." —Daniel Boulud, Daniel "It is a special reference book—comprehensive and inspiring…." —Alice Waters, Chez Panisse

Offers tips for making sauces and more than five hundred recipes for stocks, glaces, liasons, brown sauces, meat sauces, fish sauces, and purees