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Sauces - by  James Peterson (Hardcover) - 1 of 1

Sauces - by James Peterson (Hardcover)

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About this item

Highlights

  • 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.
  • About the Author: JAMES PETERSON has authored more than fifteen books, including Glorious French Food, Cooking, and Baking.
  • 688 Pages
  • Cooking, Courses & Dishes

Description



About the Book



The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods­--plus, for the first time, color photography throughout.



Book Synopsis



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 culinary 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 mother sauces and cooking 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.

Master the art and science of the kitchen with essential techniques for:

  • Classic French Cooking: Move beyond theory with nearly 500 recipes, from foundational sauces like Béchamel and Velouté to complex derivatives.
  • Stocks and Glazes: Build flavor from the ground up with detailed instructions for creating rich stocks, jus, and essences--the heart of professional cooking.
  • Step-by-Step Photos: For the first time in full color, see essential techniques at every stage, demystifying the process for home cooks and professionals alike.
  • Modernist Cuisine: Explore today's movement toward lighter preparations with an updated look at modern cooking methods, hydrocolloids, and emulsions.



Review Quotes




"James's book celebrates a subject matter that I find so important to chefs and to cooking in general, and with the voice of a seasoned teacher and coach, it's accessible to anyone. He covers an impressive range from the basic to the complex, while showing the evolution of sauces across a variety of cuisines. This book is a useful reference for any kitchen." ?Daniel Boulud, Chef/Owner, The Dinex Group "Sauces is a book that can be your companion week in and week out for the rest of your culinary life. It's a marriage you'll embrace with happiness." ?Brian O'Rourke, Huffington Post




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.
Dimensions (Overall): 10.1 Inches (H) x 8.2 Inches (W) x 1.7 Inches (D)
Weight: 4.98 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 688
Genre: Cooking
Sub-Genre: Courses & Dishes
Publisher: Harvest Publications
Theme: Sauces & Dressings
Format: Hardcover
Author: James Peterson
Language: English
Street Date: November 7, 2017
TCIN: 81389987
UPC: 9780544819825
Item Number (DPCI): 247-01-1440
Origin: Made in the USA or Imported
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Shipping details

Estimated ship dimensions: 1.7 inches length x 8.2 inches width x 10.1 inches height
Estimated ship weight: 4.98 pounds
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