- Hardcover: 624 pages
- Publisher: Wiley; 2nd edition (January 27, 1998)
- Language: English
- ISBN-10: 9780471292753
- ISBN-13: 978-0471292753
- ASIN: 0471292753
- Product Dimensions: 8.3 x 1.9 x 10.3 inches
- Shipping Weight: 3.3 pounds (View shipping rates and policies)
- Average Customer Review: 244 customer reviews
- Amazon Best Sellers Rank: #460,941 in Books (See Top 100 in Books)
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Sauces: Classical and Contemporary Sauce Making, 2nd Edition Hardcover – January 27, 1998
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Back in 1991, when the first edition of Sauces was published, it's as though James Peterson said, "Okay, this is what we know so far. Where do you want to go from here?" The "what we know so far" part started with the Greeks and Romans, moved through the Middle Ages, into the Renaissance, through the 17th and 18th centuries, and right on into time as we know it, time that can be tasted in the sauce.
The "where do you want to go" part continues to evolve, as it always will, but remains just as evident in the way we sauce our creations, both elegant and fundamental. In the second edition of Sauces, released seven years after the first, the "we" has expanded beyond Frenchmen and their disciples, and now includes the broader range of flavors experienced by Italians as pasta sauces, as well as New World cooks and their counterparts in the Middle East and throughout greater Asia. The solid base from which all this grows, however, remains the lessons learned in the French kitchen--and a better kitchen for such lessons has never been developed.
To cook is one thing, to sauce another. The right sauce lifts the right dish to a wholly different plateau of dining than would be the case if the cook didn't bother. This can be a humble pasta sauce created as a perfect balance of ingredients on hand, or a carefully considered sauce the ingredients of which have been developed at the stove over days, not mere hours.
In the sauce can be seen the reflection of the cook. There is no room to hide. In the well-crafted sauce can be found the ultimate expression of simplicity, which leaves even less room to hide. It is James Peterson's great talent that he can draw the home cook and professional cook into his dialogue on sauces, and teach them both how to stay afloat in such shallow waters.
Peterson gives the reader--in close to 600 pages, mind you--the continuum on which sauces have been based in culinary history. He gives the reader the kitchen science that allows sauces to work. He gives the reader the techniques necessary to follow along where many a cook has already whisked up a splendid creation. But most of all, he gives the reader permission to go ahead and be creative, to cut loose with knowledge and technique in hand and discover for oneself the way an inkling of a flavor idea can find its way to a dish and make the combined ingredients lift off the plate. Or not. Finding out what doesn't work can be just as important.
This is a book that can be taken to bed and savored, page by page, sauce by sauce. It is a book that should be on the shelf in any kitchen, professional or homebody alike. It is not a book to ever gather dust and need dusting. --Schuyler Ingle
From the Publisher
Sauces, winner of the1991 James Beard Cookbook-of-the-Year award and the ultimate reference for sauce making, is now available in a new, update and expanded edition. With more than 325 recipes in all, this book includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes.
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You should use this book if you want to become familiar with different sauce techniques, you can then apply them in the provided recipes, and then take those techniques and make put your own spin on any sauce you'd like. This is not for someone who wants to just crack it open and throw something together quickly - it is a reference text and it is very detailed. Geared towards the professional chef or serious home cook.
The book is in-depth, divided in 20 different sauce categories, and is the most extensive book on sauces I have ever seen.
I've only just started to wade through it, but I cant wait as I am a strong believer that a good sauce makes the dish.
Thanx for providing me with this invaluable tome - it's much appreciated.
You'll find yourself making sauces for food you don't have. You'll salivate over the glossy pages in the center of the book with all the super awesome foods that you'll probably never cook. You're hands will be dyed green from the joy you get with running your greedy little digits through that perfecto pesto you made. You'll make more mayonnaise than one person should ever be allowed to make because it tastes so much better than the store bought canned stuff (plus it makes your hair shiny and more manageable).
You'll love this book. If you don't you can use the book for curls to get your guns in shape for the beach because it is a hefty tome. Enjoy your saucing!
If on the other hand you want to understand, learn and master the techniques for making sauces there is no better reference guide that has been published.
There is an important chapter on stocks which explains the significance and the technique for extracting flavors from, meats, bones and vegetables, to form the base for the sauces which are covered in the book. This particular chapter goes into more depth than my culinary textbook and has been an invaluable guide for me in my profession.
Mother sauces and small sauces, as classified by Escoffier, are covered as well as many contemporary sauces, but most importantly this book will give you the knowledge and desire to experiment with ingredients that are availible to you.
Buy this book fearlessly, it is well worth the price and then some! You don't have to be a professional personal chef to enjoy it!