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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"Sauces", former winner of the prestigious James Beard Cookbook-of-the-Year award and the ultimate reference for saucemaking, is now available in a new, updated, and revised edition. With more 325 recipes in all, "Sauces" includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes. Includes a 32-page color insert with more than 100 color photos of sauce-making techniques.Hide synopsis
Sauces: Classical and Contemporary Sauce Making (John Wiley & Sons) – Hardcover (1998)
by
James A Peterson, Ph.D.
Hardcover, John Wiley & Sons 1998
English
2nd ed.
624 pages
ISBN: 0471292753 ISBN-13: 9780471292753
Winner of the 1991 James Beard Cookbook of the Year Award. "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 Olney, from the Foreword. "...another cookbook that can stand among the best reference works."-Gourmet Magazine. "This is a book I wish I had written myself...Every few decades a book is written that says all there is say on a subject, or has ...Show moreWinner of the 1991 James Beard Cookbook of the Year Award. "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 Olney, from the Foreword. "...another cookbook that can stand among the best reference works."-Gourmet Magazine. "This is a book I wish I had written myself...Every few decades a book is written that says all there is say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English."-Jeremiah Tower, Stars Restaurant. The ultimate reference for sauce making is now better than ever. This updated and expanded edition includes more than 500 recipes, including traditional and contemporary versions of almost every sauce imaginable. You'll find classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bearnaise, hollandaise, mayonnaise, and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cookingl vegetable purees, dessert sauces, and many more. The new edition features all-new chapters on Asian sauces and pasta sauces, plus nearly 50 new recipes, many that cater to lighter, contemporary fare. And a new 32-page color insert clearly and brilliantly illustrate the fundamentals of good sauce making. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. James Peterson is a chef and cooking instructor. He is also the author of Fish and Shellfish and Splendid Soup, which was nominated for a James Beard Foundation Award.Hide
Description:Good: Typical used book. All pages and cover intact (including...Good: Typical used book. All pages and cover intact (including dust cover, if applicable). The spine may show signs of wear. Pages can include limited notes and highlighting. Occasionally these may be former library books. Overall you will be surprised at how good our used books are. We just want to remind you that this is a used book.
Description:Fair. Some shelf wear, may contain highlighting/notes, may not...Fair. Some shelf wear, may contain highlighting/notes, may not include cdrom or access codes.
Description:Fair. Some shelf wear, may contain highlighting/notes, may not...Fair. Some shelf wear, may contain highlighting/notes, may not include cdrom or access codes, customer service is our top priority!
Description:Good. Second edition. Book Club edition. Dust jacket with...Good. Second edition. Book Club edition. Dust jacket with chipping and shelf wear at corners. Inside pages clean and spine is tight. Satisfaction guaranteed.
Description:Fair. Some shelf wear, may contain highlighting/notes, may not...Fair. Some shelf wear, may contain highlighting/notes, may not include cdrom or access codes, customer service is our top priority!
Description:Fair. Some shelf wear, may contain highlighting/notes, may not...Fair. Some shelf wear, may contain highlighting/notes, may not include cdrom or access codes, customer service is our top priority!
Description:Fair. Some shelf wear, may contain highlighting/notes, may not...Fair. Some shelf wear, may contain highlighting/notes, may not include cdrom or access codes, customer service is our top priority!
Description:Fine in very good dust jacket. Hardly used book with worn dust...Fine in very good dust jacket. Hardly used book with worn dust jacket-I'm a plain simple cook-too frilly for me D2713TUP27. Sewn binding. Cloth over boards. 624 p. Audience: General/trade.
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 ...
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