Review: Sauces - Classical and Contemporary Sauce Making by James Peterson PDF eBook

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The Review and download

The winner of the James Beard Foundation Cookbook of the Year Award when
it was first published nearly two decades ago, Sauces is, in the words of
Mark Bittman, \"the single contemporary reference on the subject that is
both comprehensive and comprehensible.\" Through two successful editions,
it has established itself as a modern cookbook classic.and an essential
reference for every serious cook.

James Peterson trained as a chef in France, and the book offers a thorough
grounding in the art of classical French sauce making, from veloute,
bechamel, and demi-glace to hollandaise, mayonnaise, and creme anglaise.
But Peterson also presents a wide variety of lighter contemporary sauces.
including pan sauces, purees, and well as sauces from
around the world, including salsas, pasta sauces, and Asian-style dipping
and curry sauces. Best of all, he includes recipes not just for sauces,
but for finished dishes. These recipes give Sauces a broader scope,
showing how good cooking and sauce making are intimately related.and
demonstrating how a correctly prepared sauce can transform a well-cooked
dish into something truly sublime.

Now, with this new edition, Peterson has thoroughly revised and expanded
Sauces to make it even more indispensable. You'll find more than sixty all-
new recipes for dishes that showcase the leading role of sauces in cooking,
such as Chicken Tagine with Harissa Sauce, Osso Buco with Julienned
Vegetables, Lobster a la Nage, and Gold-Plated Chicken with Ginger,
Saffron, and Almonds. There are intriguing historical recipes from medieval
and seventeenth-century Europe as well as broth-based classics such as Pot
au Feu and Bollito Misto. And, by popular request, Peterson at last includes
a recipe for traditional American Roast Turkey with Giblet Gravy.

This new edition has been completely redesigned to make it easier to use
and includes more than thirty beautiful new color photographs of finished
dishes with sauces. If you're a fan of the book's previous editions, you
should note that Peterson has not cut any recipes for this edition, and
that he has reinstated the popular sauce charts that appeared in the first

Lively, erudite, and authoritative, Sauces remains the definitive modern
work on the subject. And with this edition's additional recipes.there are
now a total of is now even more valuable as a general cookbook.
You'll find all the techniques and know-how you need to master the art of
sauce making, and you'll also discover how sauces can take your cooking to
a whole new level.


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