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Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition "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 Bittmanfrom the Foreword to the Second Edition "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 Olneyfrom the Foreword to the First Edition "Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation." -Gourmet magazine "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 professionals and amateurs alike. Sauces is one of the best culinary books of this century in English." -Jeremiah Tower "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 "It is a special reference book-comprehensive and inspiring." -Alice Waters
James Peterson trained as a chef in France and worked at several notable French restaurants before opening his own restaurant in New York in 1979. He has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). He is the author of thirteen widely acclaimed cookbooks, including the James Beard Foundation Awardwinning Glorious French Food and Vegetables, the IACP Awardwinning Fish & Shellfish, and, most recently, the James Beard Foundation Awardwinning Cooking. His Web site is jimcooks.com.
Table of Contents
Foreword From The First Edition
Preface To The Third Edition
Preface From The First Edition
A Short History Of Sauce Making
Stocks, Glaces, And Essences
Liaisons : An Overview
White Sauces For Meat And Vegetables
Stock- Based And Non - Integral Fish Sauces
Integral Meat Sauces
Integral Fish And Shellfish Sauces
Jellies And Chauds- Froids
Hotemulsified Egg Yolk Sauces
Maonnaise- Based Sauces
Salad Sauces, Vinaigrettes, Salsas, Andrelishes
PurÉEs And PurÉE Thickened Sauces
Table of Contents provided by Publisher. All Rights Reserved.