Status
Available
Call number
Collection
Publication
Mariner Books (2017), Edition: Illustrated, 688 pages
Description
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.… (more)
User reviews
LibraryThing member maravedi
This book is the deepest and most comprehensive book on classical sauce making, history and trivia that you can find in a single volume. As Professorx's review says, it is definitely geared toward the professional chef (which is why I love it: it's so hard to find cookbooks for professionals that
As I said though, it is a book on classical sauce-making; though it contains several dozen pages on Asian and Indian sauces, these final chapters lack the depth and polish of the rest of the book (and make no mention at all of Middle Eastern or African sauces). It's probably a matter of space constraints more than anything; these regions have their own incredibly diverse techniques and histories. Perhaps someday Peterson can devote a volume to them exclusively (unless I beat him to it :)
Despite those omissions, SAUCES remains a solid 5 out of 5 stars and one of the most useful books in my kitchen. Highly recommended.
Show More
aren't actually culinary school textboks). Peterson always seems to be on his game no matter the culinary topic, and SAUCES is no exception. With the history and origins of so many sauces explained, this book is as much a literary adventure as it is an instructional manual. As a bonus for the more experimental cooks out there, Peterson includes several recipes and techniques for recreating truly medieval and ancient sauces, from pigeon dressings to gold-plated chickens to Roman garum.As I said though, it is a book on classical sauce-making; though it contains several dozen pages on Asian and Indian sauces, these final chapters lack the depth and polish of the rest of the book (and make no mention at all of Middle Eastern or African sauces). It's probably a matter of space constraints more than anything; these regions have their own incredibly diverse techniques and histories. Perhaps someday Peterson can devote a volume to them exclusively (unless I beat him to it :)
Despite those omissions, SAUCES remains a solid 5 out of 5 stars and one of the most useful books in my kitchen. Highly recommended.
Show Less
LibraryThing member jontseng
An outstanding book - 1) systemises the art (mystery?) of sauce-making, 2) is accessible to both the professional and non-professional reader, 3) Notable section on making stocks which has wider application beyond the matter in hand.
LibraryThing member icadams
Another masterpiece on the art of cooking from James Beard Award-winning author James Peterson. This is one of the few books on cooking that I continually return to. Making great sauce is an extremely difficult skill, at least for me, yet James Peterson has presented all of the classical sauces in
Show More
an easy, and accessible, manner. It is a book that I highly recommend to all aspiring chefs. Show Less
LibraryThing member ChristinasBookshelf
This book lost a star because there is no American barbecue sauce recipe. I believe that barbecue sauce is the quintessential American sauce and it should have been included. You could argue that tomato ketchup and yellow mustard are the most American sauces, but there aren't recipes for those in
What this cookbook is great for are ALL of the classical French & (mostly western) European sauces, cheffy fine-dining sauces, molecular gastronomical sauces, medieval European sauces!!!, a whole chapter of Asian sauces, and Italian pasta sauces. Many of the sauce recipes have a recipe to show how to use the sauce in a finished dish. Quite a lot of the sauces have suggestions for how they can be improved with all of the chemicals of molecular gastronomy, but the majority of the recipes can be made with ingredients available at your neighborhood grocery store plus an average liquor store if you avoid the recipes that call for truffles and sea urchin.
For me, the book is worth the purchase price for the medieval, renaissance-era, and other historical recipes. That was a pleasant surprise to find in the book! Despite being a book geared toward chefs, the recipes aren't too complicated.
Show More
this cookbook either. You could also say that ranch dressing is the most American sauce of them all, but you won't find that amongst the "salad sauces". The only sauce from the Americas is Mexican salsa and there's not even a chimichurri sauce.What this cookbook is great for are ALL of the classical French & (mostly western) European sauces, cheffy fine-dining sauces, molecular gastronomical sauces, medieval European sauces!!!, a whole chapter of Asian sauces, and Italian pasta sauces. Many of the sauce recipes have a recipe to show how to use the sauce in a finished dish. Quite a lot of the sauces have suggestions for how they can be improved with all of the chemicals of molecular gastronomy, but the majority of the recipes can be made with ingredients available at your neighborhood grocery store plus an average liquor store if you avoid the recipes that call for truffles and sea urchin.
For me, the book is worth the purchase price for the medieval, renaissance-era, and other historical recipes. That was a pleasant surprise to find in the book! Despite being a book geared toward chefs, the recipes aren't too complicated.
Show Less
Subjects
Language
Original language
English
Physical description
688 p.; 10 inches
ISBN
0544819829 / 9780544819825