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Item #:
17136510
Sauces: Classical and Contemporary Sauce Making
Item #:
17136510
ETB 5982
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Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference.
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What Stands Out
Comprehensive Techniques
Offers an extensive guide on classical and contemporary sauces, ensuring chefs master both traditional and modern cooking techniques for enhanced culinary skills.
Expert Insights
Written by seasoned chefs, providing invaluable tips and professional advice that empower home cooks and culinary students to elevate their sauce-making abilities.
Durable Design
Hardcover format ensures longevity and durability, making it a perfect addition to any kitchen library for repeated reference over time.
Product Details
- 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 Epoque.. 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
| Publisher | Wiley |
| Publication date | January 13, 1998 |
| Edition | 2nd |
| Language | English |
| Print length | 624 pages |
| ISBN-10 | 9780471292753 |
| ISBN-13 | 978-0471292753 |
| Item Weight | 3.34 pounds (1.51 kg) |
| Dimensions | 8.31 x 1.89 x 10.24 inches (21.1 x 4.8 x 26 cm) |
Who Should Buy?
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Culinary Students
Provides foundational knowledge essential for students pursuing a career in culinary arts, especially in sauce preparation.
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Home Cooks
Ideal for home cooks looking to elevate their cooking skills and explore diverse sauce recipes for various dishes.
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Professional Chefs
Offers valuable insights and advanced techniques beneficial for chefs seeking to refine their sauce-making expertise.
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Casual Cooks
May be too detailed for casual cooks who prefer simple recipes without extensive technique explanations.
Product Description
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Herbs, Spices & Condiments Editorial Review
**** "Sauces: Classical and Contemporary Sauce Making, 2nd Edition" by James Peterson is highly regarded among professional chefs and serious home cooks alike. The book is Considered a comprehensive reference guide for anyone looking to deepen their understanding of sauce-making techniques. Users appreciate the in-depth exploration of stocks, which forms the foundational element of sauces, and many have noted that this section surpasses their culinary textbooks. The book thoroughly covers both classical mother sauces and an array of contemporary sauces, encouraging readers to experiment with ingredients. However, potential buyers should note that this book is not aimed at those seeking quick and easy recipes. Many reviews highlight that it may overwhelm casual cooks due to its complexity and the extensive techniques involved. While the text is rich in information, some readers lament the limited number of visuals, which are primarily double-sided color pages meant to illustrate techniques. This lack of photographs may deter those who prefer a more visually engaging cookbook experience. Overall, "Sauces" is regarded not just as a recipe book but as an educational tool that offers historical context and detailed methodology. It’s seen as essential for any cook committed to honing their craft, though it may require a more dedicated approach to fully appreciate and understand its contents. **
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Pros
- Comprehensive and well-researched information on classical and contemporary sauces.
- In-depth chapter on stocks that surpasses many culinary textbooks.
- Encourages experimentation and enhances cooking skills.
- Valuable historical context about sauces.
Cons
- Complex and overwhelming for novice cooks or those seeking quick recipes.
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ETB 5982
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Features & Benefits
- A cookbook that stands among the best reference works
- Comprehensive and comprehensible contemporary reference on sauces
- Includes gems of recipes and captivating text
- A classic and indispensable manual for professional cooks
- Sets the standard for both professionals and amateurs
- Cornerstone for serious cooking and building on classical French foundation
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