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ISBN: 0471292753 / ISBN-13: 9780471292753

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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  • Sauces: Classical and Contemporary Sauce Making (John Wiley & Sons) – Hardcover (1998)
    by James A Peterson, Ph.D.

    Sauces: Classical and Contemporary Sauce Making

    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 more

  • 1. Hardcover, John Wiley & Sons, 1998

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Reviews of Sauces: Classical and Contemporary Sauce Making

Overall customer rating: 4.000
tim

Title says it all

by tim on Dec 30, 2010

Fairly traditional in scope. Good all-around resource.

karlof1

Food Hedonist's Essential

by karlof1 on Mar 3, 2009

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.

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