Sauces : classical and contemporary sauce making

Sauces Classical and contemporary sauce making

James Peterson

Book - 2017

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.

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Subjects
Sauces.
Cookbooks.
Genres
Cookbooks
Published
Boston ; New York : Houghton Mifflin Harcourt 2017.
Language
English
Main Author
James Peterson (author)
Edition
Fourth edition
Physical Description
xxi, 666 pages : color illustrations ; 26 cm
Awards
James Beard Cookbook of the Year Award 1991.
Bibliography
Includes bibliographical references and index.
ISBN
9780544819825
  • A short history of sauce making
  • Equipment
  • Ingredients
  • Stocks, glazes, and essences
  • Liaisons: an overview
  • White sauces for meat and vegetables
  • Brown sauces
  • Stock-based and non-integral fish sauces
  • Integral meat sauces
  • Integral fish and shellfish sauces
  • Crustacean sauces
  • Gelées and chaudsfroids
  • Hot emulsified sauces
  • Mayonnaise-based sauces
  • Butter sauces
  • Foams
  • Salad sauces, vinaigrettes, salsas, and relishes
  • Purées and purée-thickened sauces
  • Pasta sauces
  • Asian sauces
  • Dessert sauces.
Review by Library Journal Review

This massive fourth edition of this comprehensive sauce cookbook now includes full-color photographs and nearly 500 recipes (e.g., stabilized court-bouillon beurre blanc, tomato and onion chutney, ragu, basic japanese salad dressing). Veteran author Peterson (Glorious French Food) notably adds content on modernist ingredients and techniques, deftly tackling topics such as spherification, foams, and gelling agents. Don't be intimidated by this volume's staggering scope and size; Peterson's instructions are concise and easy to follow, and his writings on sauce-making are fascinating. VERDICT An essential culinary reference. If you're on a budget or looking for a more accessible alternative, Martha Holmberg's Modern Sauces is another excellent choice. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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