$93.99
- Hardcover
688 pages
- Release Date
21 October 2017
Summary
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.
Book Details
| ISBN-13: | 9780544819825 |
|---|---|
| ISBN-10: | 0544819829 |
| Author: | James Peterson |
| Publisher: | Houghton Mifflin |
| Imprint: | Houghton Mifflin |
| Format: | Hardcover |
| Number of Pages: | 688 |
| Edition: | 4th |
| Release Date: | 21 October 2017 |
| Weight: | 2.25kg |
| Dimensions: | 43mm x 211mm x 261mm |
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Critics Review
“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
James Peterson
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.
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