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Sauces: Classical and Contemporary Sauce Making Hardcover – Abridged, Audiobook, Box set
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"...bound to become a culinary icon...Any serious cook will want to own this book." (MostlyFood.co.uk, November 20th 2008)
From the Inside Flap
The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions, it has established itself as a modern cookbook classicand an essential reference for every serious cook. James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velouté, béchamel, and demi–glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary saucesincluding pan sauces, purées, and vinaigrettesas well as sauces from around the world, including salsas, pasta sauces, and Asian–style dipping and curry sauces. Best of all, he includes recipes not just for sauces, but for finished dishes. These recipes give Sauces a broader scope, showing how good cooking and sauce making are intimately relatedand demonstrating how a correctly prepared sauce can transform a well–cooked dish into something truly sublime. Now, with this new edition, Peterson has thoroughly revised and expanded Sauces to make it even more indispensable. You′ll find more than sixty all–new recipes for dishes that showcase the leading role of sauces in cooking, such as Chicken Tagine with Harissa Sauce, Osso Buco with Julienned Vegetables, Lobster à la Nage, and Gold–Plated Chicken with Ginger, Saffron, and Almonds. There are intriguing historical recipes from medieval and seventeenth–century Europe as well as broth–based classics such as Pot au Feu and Bollito Misto. And, by popular request, Peterson at last includes a recipe for traditional American Roast Turkey with Giblet Gravy. This new edition has been completely redesigned to make it easier to use and includes more than thirty beautiful new color photographs of finished dishes with sauces. If you′re a fan of the book′s previous editions, you should note that Peterson has not cut any recipes for this edition, and that he has reinstated the popular sauce charts that appeared in the first edition. Lively, erudite, and authoritative, Sauces remains the definitive modern work on the subject. And with this edition′s additional recipesthere are now a total of 440it is now even more valuable as a general cookbook. You′ll find all the techniques and know–how you need to master the art of sauce making, and you′ll also discover how sauces can take your cooking to a whole new level.See all Product description
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It is not easy to look up recipies in the book, and it contains very few pictures. But I decided to make one dish from the book. My two-year old daughter, who normally doesn't eat sauce or anything that has been in contact with it, finished most of her meal without sauce as usual. Then she started tasting the sauce, and ended up eating it directly pan until it was almost empty. When I packed away the leftovers, she told me not to throw away the sauce, because it was hers. And I agree with her, the sauce was really exceptionally good. So based on this one and only recipe, I give the book the highest rating, hoping the rest of the recipes have the same quality.
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