Sauces by James K. Peterson
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Sauces
By James K. Peterson

Sauces

Classical and Contemporary Sauce Making 3rd Revised edition

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Format: Hardback

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Sauces by James K. Peterson

Book Description

Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition "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 Bittmanfrom the Foreword to the Second Edition "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 Olneyfrom the Foreword to the First Edition "Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation." -Gourmet magazine "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 professionals and amateurs alike. Sauces is one of the best culinary books of this century in English." -Jeremiah Tower "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 "It is a special reference book-comprehensive and inspiring." -Alice Waters

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Book Details

ISBN: 9780470194966
ISBN-10: 0470194960
Format: Hardback
(258mm x 210mm x 46mm)
Pages: 640
Imprint: John Wiley & Sons Ltd
Publisher: Houghton Mifflin Harcourt Publishing Company
Publish Date: 19-Sep-2008
Country of Publication: United States

Books By Author James K. Peterson

Kitchen Simple by James K. Peterson Kitchen Simple, Hardback (August 2011)

From award-winning author and renowned cooking instructor Peterson, a full-color cookbook of more than 200 time-efficient recipes that put dinner on the table with minimal prep, while delivering maximum flavor.

What's a Cook to Do? by James K. Peterson What's a Cook to Do?, Paperback (March 2007)

A practical, chockablock, quick-reference, A-to-Z answer book which reveals: how to season a cast- iron pan, bake a perfect pie, keep shells from sticking to hard- cooked eggs; how to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you're likely to encounter; and more.

Splendid Soups by James K. Peterson Splendid Soups, Hardback (October 2000)

Praise for the fully revised and updated Splendid Soups "Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too.

» View all books by James K. Peterson

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Author Biography - James K. Peterson

James Peterson trained as a chef in France and worked at several notable French restaurants before opening his own restaurant in New York in 1979. He has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). He is the author of thirteen widely acclaimed cookbooks, including the James Beard Foundation Award winning Glorious French Food and Vegetables, the IACP Award winning Fish & Shellfish, and, most recently, the James Beard Foundation Award winning Cooking. His Web site is jimcooks.com.

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Recent books by James K. Peterson close
Kitchen Simple by James K. Peterson
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