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Type of bind: Hardcover
Dewey Decimal Number: 641.814
EAN num: 9780470194966
ISBN number: 0470194960
Label: Wiley
Manufacturer: Wiley
Quantity: 1
Page Count: 640
Printing Date: September 22, 2008
Publishing house: Wiley
Sale Popularity Level: 4128
Studio: Wiley
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'Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researched information..' --Gourmet Magazine '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 quickly become a classic and indispensable reference..' --Richard Olney, From the Foreword 'It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: It reads so well that this is the kind of book you can take to bed.' --Mark Bittman, From the Foreword 'This is a book I wish I had written myself.. Every few decades a book is written that says all there is to 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 art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations.' --Daniel Boulud, Daniel 'It is a special reference book--comprehensive and inspiring..' --Alice Waters, Chez Panisse
Amazon.com Review:
The winner of the James Beard Foundation Cookbook of the Year Award when it was very 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 velouté, béchamel, and demi-glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary sauces—including pan sauces, purées, and vinaigrettes—as 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 à 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 colour 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 very first edition.
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 440—it 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.
Exclusive Recipe Excerpts from Sauces: Classical and Contemporary Sauce Making 
Béarnaise and Hollandaise
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Coq Au Vin | 
Pear-Butterscotch Sauce |
User popularity level:
Rated by buyers 
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James Peterson is a brilant read in the culinary field. his experiences are read through almost all his books. My favorite is "sauces". Top knotch. He lived and did these sauces up and to the five mother sauces. It is good reads until you have kids, but still usable as a mom!
Rated by buyers -
This complete revision of a James Beard Award-winning classic is quite simply a 'must' for any library creating a comprehensive, professional culinary section. It proved an essential sourcebook upon its initial publication nearly two decades ago and remains a classic - reappearing in revamped form to reflect expanded professional attention to sauces adapted from culinary traditions around the world. Chapters offer an easy pairing of sauce to food with such chapter headings as 'Integral Meat Sauces' and 'Using Crustacean Flavors on Meat and Fish'. A number of less substantial titles offer saucemaking recipes, but this delves into the influences on sucess and differences between average and superior results, and is a clear winner among competing saucemaking titles. Very highly recommended.
Rated by buyers -
It's a book, yes, and it does have recipes. But it's not a cookbook. It's an incredible tome of reference material; there's a huge section on various ingredients and cooking implements, right down to what kind of metal is best on which pans for what purpose and the optimum construction of spatulae.
It contains a brief rundown of the evolution of classical French cooking, from which a great deal of contemporary sauces emerged. The in-depth information on various kinds of stocks, how to make them, the best way to alter their consistency, the best cuts to use and how using bones instead of meat will change the character of the broth, ways to cook with meat that's been used to make stock so it doesn't go to waste, is just incredible. I'm excited about STOCK. Even for me that's something.
The greatest thing about this book is the depth in which it covers... basically everything. Techniques for many, many sauces are covered, and almost always contain several subsections detailing the differences in technique between making the sauce with different kinds of fat, different stocks, thickeners, ingredients... the book is nearly 600 pages of tightly-packed information, and the only pictures are on about 20 (unnumbered) glossy sheets near the beginning, detailing several very useful and generic step-by-step examples of different sauces, including blue Thai curry, caramel, beurre blanc, Bernaise and others.
The even deeper value here is the excellent introduction to the general spices and methods used in various cultures as the basis for their cooking. While you might not realize exactly what you're looking at unless you have some previous experience, assuming you've cooked at length in any of the cultures whose sauces are described, you'll realize you can adapt many of the ingredients used in their sauces to gain a better understanding of their cuisines in general.
If you like to cook, you'll like this book. If you LOVE to cook, you NEED this book -- unless it's actually your profession, but even then I do believe it'd still be a useful reference. As an amateur but enthusiastic kitchen-dweller, I adore this, and it will keep me cooking and experimenting with new sauces and dishes for a VERY long time to come.
I paid a good deal more at a brick and mortar retailer, and am fine with that; it was worth every penny. The price you get here makes it an absolutely essential purchase.
Rated by buyers -
The best sauce book ever written. Good for average to above average cooks. May be a little confusing to the beginer.
Rated by buyers -
This book is a great tool for those who are attending a culinary school for it provides an in depth understanding of sauce making. To quote one of my Culinary professors, "...this book is a must for every kitchen's cooking library". If you want to become a good sauce maker, you need to read this book.
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