Sauces: Classical And Contemporary Sauce Making, 2Nd Edition
Sauces: Classical And Contemporary Sauce Making, 2Nd Edition
Sauces: Classical And Contemporary Sauce Making, 2Nd Edition

Sauces: Classical And Contemporary Sauce Making, 2Nd Edition

  • Publish Date: 1998-01-27
  • Binding: Hardcover
Vendor
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 rapidly 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

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