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

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"Sauces: Classical and Contemporary Sauce Making" is a revised hardcover book by James Peterson, published by Wiley & Sons. It has illustrations and covers the topic of courses & dishes, specifically sauces & dressings. The book is 10.3 inches long, 8.3 inches wide, and 1.9 inches high, with 624 pages. It weighs 54.5 ounces and was published in 1998.

Informazioni su questo prodotto

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100471292753

ISBN-139780471292753

eBay Product ID (ePID)349815

Product Key Features

Edition2

Book TitleSauces : Classical and Contemporary Sauce Making

Number of Pages624 Pages

LanguageEnglish

TopicCourses & Dishes / Sauces & Dressings

Publication Year1998

IllustratorYes

FeaturesRevised

GenreCooking

AuthorJames Peterson

FormatHardcover

Dimensions

Item Height1.9 in

Item Weight54.5 Oz

Item Length10.3 in

Item Width8.3 in

Additional Product Features

Intended AudienceTrade

Dewey Edition22

Dewey Decimal641.8/14

Table Of ContentA Short History of Sauce Making. Equipment. Ingredients. Stocks, Glaces, and Essences. Liaisons: An Overview. White Sauces for Meat and Vegetables. Brown Sauces. Stock-Based and Nonintegral Fish Sauces. Integral Meat Sauces. Integral Fish and Shellfish Sauces. Crustacean Sauces. Jellies and Chauds-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. Appendix. Glossary. Sources. Purveyors. Bibliography. Index.

Edition DescriptionRevised edition

SynopsisThis revised and updated edition on sauces includes a 32-page insert with 100 colour photographs, new chapters on Asian sauces and pasta sauces, a section on wine and sauce pairing, and expanded sections on lighter, healthier sauces, such as infused oils and chutneys., Sauces, winner of the1991 James Beard Cookbook-of-the-Year award and the ultimate reference for sauce making, is now available in a new, update and expanded edition. With more than 325 recipes in all, this book includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes., "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 cookreaders 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