Sauces: Classical and Contemporary Sauce Making » (Third)

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.

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

Ginny Wolter - Library Journal

Peterson was trained as a chef in France and has worked in both France and the United States, opening his own restaurant in New York in 1979. He has published 13 books, including Glorious French Food and Cooking. It's easy to see why this book has become a classic; it can be used by both professional chefs and home cooks. In plain language, Peterson gives the basics of making over 400 sauces, from salad to entrée to dessert. In the third edition, the sections have been organized so the entries are easier to use as a reference. Peterson has also added 60 recipes that showcase the sauces with a variety of foods. He has included the charts from the first edition that were not in the second edition, and he has added more sections on Asian sauces. Highly recommended for most libraries.

A Short History of Sauce Making.
Equipment.
Ingredients.
Stocks, Glaces, and Essences.
Liaisons: An Overview.
White Sauces for Meat and Vegetables.
Brown Sauces.
Stock-Based and Nonintegral Fish Sauces.
Integral Meat Sauces.
Integral Fish and Shellfish Sauces.
Crustacean Sauces.
Jellies and Chauds-Froids.
Hot Emulsified Egg-Yolk Sauces.
Mayonnaise-Based Sauces.
Butter Sauces.
Salad Sauces, Vinaigrettes, Salsas, and Relishes.
Purees and Puree-Thickened Sauces.
Pasta Sauces.
Asian Sauces.
Dessert Sauces.
Appendix.
Glossary.
Sources.
Purveyors.
Bibliography.
Index.