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Sauces: Classical and Contemporary Sauce Making

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"Sauces", former winner of the prestigious James Beard Cookbook-of-the-Year award and the ultimate reference for saucemaking, is now available in a ... Show synopsis

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Reviews of Sauces: Classical and Contemporary Sauce Making

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  • Title says it all Dec 30, 2010
    by tim

    Fairly traditional in scope. Good all-around resource.

  • Food Hedonist's Essential Mar 3, 2009
    by karlof1

    I worked in the hotel and restaurant world for almost 30 years and cooked tons and tons of food at many types of venues--fast food to fine dining to institutional. I was very good, but I never got any formal training. Sauces solves that problem, despite its focus on the French school of cooking. To be fair, I've just started deeply investigating the book and have yet to use any of its recipes, although it has influenced some of my recent creations.

    Summing up, if you want to know how the chef made that decadent sauce for your entree, this book will have an answer for you.

See all reviews of Sauces: Classical and Contemporary Sauce Making by James A Peterson, Ph.D.

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