Toolbar

Printer Friendly Email RSS Feed Bookmark
Home Cookbook Reviews Reviews Gourmet
Sauces -- Classic and Contemporary Sauce Making
PDF Send Print

Rate it!
Votes (1) | Comments (0)
By Cheri Sicard
Posted December 3rd, 2008
Review: When it was first released back in 1991, James Peterson's encyclopedic work on the subject of sauces was an instant classic.  This new edition contains even more material, including many historical sauces, as well as special emphasis n French and Italian cooking.

Professional chefs and talented home  foodies will surely find inspiration in Peterson's pages, that will improve the overall quality of their cooking.  For in  addition to just a massive collection of sauce and sauced dish recipes, Peterson is always teaching his readers lessons that can be applied to other dishes beyond the one at hand. 

Sauces provide a lot of leeway for culinary creativity and nothing can transform and uplift a dish they  way the flavor of the right sauce can.  With Peterson's guide, you will always have the right sauce recipe right at hand.  This book belongs in the reference library of any serious cook..

Chapters Include: A Short History of Sauce Making; Equipment; Ingredients; Stocks Glaces and Essences;Liaisons: An Overview; White Sauces for Meats and Vegetables; Brown Sauces; Stock-Based and Non-Integral Fish Sauces; Integral Meat Sauces; Integral Fish and Shellfish Sauces' Crustacean Sauces; Jellies and Chaud 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.

Sample Recipes:
See the Sample Recipes section below for sauce recipes from this book.


 

Comments

There are no comments for this item

Be the first to leave a comment

You must be a registered member to leave a comment. So why not sign up now?

 
Visit SheKnows.com
FabulousLiving.comFabulousFoods.comFabulousTravel.comSheKnows
AdChoices