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Sauces: Classical and Contemporary Sauce Making Hardcover – 26 Jan 1998

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Product details

  • Hardcover: 624 pages
  • Publisher: John Wiley & Sons; 2nd edition edition (26 Jan. 1998)
  • Language: English
  • ISBN-10: 0471292753
  • ISBN-13: 978-0471292753
  • Product Dimensions: 21.1 x 4.9 x 26.2 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 170,295 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Product Description

From the Inside Flap

Sauces Classical and Contemporary Sauce Making Second Edition James Peterson "After a couple of decades of anarchy and chaos in the kitchen disguised as la nouvelle cuisine, a treatise such as Sauces, grounded in common sense, infuses one with renewed faith." So says no less an authority than Richard Olney, who as the acknowledged master of the contemporary culinary arts, possesses the perspective to judge what is merely history, and what is truly historic. Since its publication in 1991, Sauces has proven itself a landmark work, winning The James Beard Foundation’s Cookbook of the Year award, and garnering worldwide acclaim for its author, James Peterson, who with his very first book established a reputation as one of the most literate and knowledgeable individuals among the vast ranks of culinary writers. By marrying the best of well–practiced techniques and methods with the adventurous innovation of the contemporary art, Peterson has forged a new direction for sauce making that rings as true for home cooks as it does for professional chefs. Sauces has been as much a celebration of cooking as it was a teaching volume because it is, at its heart, a reflection of Peterson’s romance and devotion in the kitchen. Sauces is firmly dedicated not only to broadening the cook’s appreciation and understanding of sauce–making’s traditional principles, but also to empowering the reader to become an adept improviser. We are reminded that cooking is an art, and no art can thrive without the freedom to change and evolve. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. Classic white and brown sauces, both starch–thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including béarnaise, hollandaise, mayonnaise and their variations; sauces made with butter, including the beurre blanc–based sauces that revolutionized modern cooking; vegetable purees; dessert sauces, and many more. The Second Edition addresses the growing appreciation for Asian cuisine, whose bold flavors have helped make it a staple of the modern healthy diet. Peterson serves up an overview of both ingredients and techniques for a collection of favorite Asian recipes. Pasta sauces, which were absent in the first edition, get Peterson’s meticulous treatment here, and the techniques for making other types of sauces can be used here to create flavorful and satisfying dishes. Peterson goes straight to the heart of the culinary art to explain, in plain language, how ingredients work together, and groups the recipes according to their basic ingredients such as olive oil, seafood, and vegetables. As always, Peterson reminds the reader that the recipes are ultimately a guide, and encourages cooks to explore great new tastes through their own creative efforts. Joining the more than 500 recipes in the Second Edition are the author’s 190 color photographs that clearly illustrate the fundamentals of good sauce making. Peterson also provides a practical discussion of pairing wine and food, as well as guidelines for improvisation and tips for restaurant chefs. A new bibliography and source list of purveyors enables readers to expand their knowledge and enhance their creativity, all in all making a must–have reference for one of the most exciting and challenging areas of cooking.

About the Author

About the Author After studying chemistry at the University of California at Berkeley, James Peterson fell in love with food while picking grapes for a winemaker in the south of France. He studied in France at Le Cordon Bleu, and later worked at the then three–star restaurants Le Vivarois and Chez La Mere Blanc (now Georges Blanc). Peterson returned to the United States in 1979 and was partner and chef at Le Petit Robert in New York′s Greenwich Village, and has also taught and developed curriculum at The French Culinary Institute in Manhattan and taught at Peter Kump′s New York Cooking School. Peterson has translated six French books on pastry and baking, and is the author of Sauces: Classical and Contemporary Sauce Making, the first edition of which was The James Beard Foundation Cookbook of the Year in 1992. He also wrote Splendid Soups, which was nominated for a James Beard Foundation award in 1994, and Fish and Shellfish, winner of the International Association of Culinary Professionals Julia Child Award for best book on a single subject. His latest book, Vegetables, appeared in the spring of 1998.

Inside This Book

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First Sentence
In that era of processed and frozen foods in the United States, few would have predicted the sophistication and enthusiasm for cooking that exists today. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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5 of 5 people found the following review helpful By A Customer on 28 Nov. 1998
Format: Hardcover
I've been dabbeling in sauces for a number of years in my home kitchen. In my considerable collection of cookbooks none attempt to teach a culinary subject with the thoroughness of this effort. The book assumes a general knowledge of cooking, such as what temperature to roast your chicken at, and focuses on the theory behind what your sauce should do. While the book contains many recipes, they are presented as illustrations of various types of classic sauces. The author encourages the reader to experiment and fine tune their sauce efforts by illustrating the classic techniques and recipes.
In all my years cooking and collecting cookbooks this is the first cookbook that I have read cover to cover. While you can simply peruse the recipes and use the book as a reference it really shines when read in its entirety. If one is really interested in French sauces and the theory and technique behind them, this book is all that will ever be needed on the subject. And if you're wondering what kind of sauce to make with those lamb chops tonight...
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6 of 6 people found the following review helpful By A Customer on 1 Feb. 1998
Format: Hardcover
If you only read one book on making sauces in your life, make it this one. Winner of the James Beard Foundation's "Cookbook of the Year" Award. Covers all the basic and advanced sauces, variations, in-depth information on how various ingredients add to or detract from the perfect sauce, as well as how to "fix" a sauce you've messed up.
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2 of 2 people found the following review helpful By Mr. T. K. Vu on 27 Dec. 2004
Format: Hardcover
I bought this book for my Chef boyfriend who showed it to his headchef boss & they both said it was good! He now keeps it at his workplace and uses it for reference since it has all the sauces he could need.
Excellent content. The layout is really well thought out and easy to read & reminds you of a well kept personal recipe book..even I liked it before I wrapped it up for him! ;)
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3 of 4 people found the following review helpful By A Customer on 22 Sept. 1998
Format: Hardcover
This is a book to have on your shelf. I have been collecting catering books since I started out in catering college back in london, England. I got the first book of sauces that Peterson wrote, and when I see the new one (4th Edition) I had to have it. It's easy to follow, and helps the mind to flow with thoughts of great sauces. I love what I do, being a professional Chef, and would recomend this book to anybody.
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