Topic: Sauces: Classical and Contemporary Sauce Making

[Skhilled (OP)]

Sauces: Classical and Contemporary Sauce Making

Amazon.com Review

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 classic�and 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 velout�, b�chamel, and demi-glace to hollandaise, mayonnaise, and cr�me anglaise. But Peterson also presents a wide variety of lighter contemporary sauces�including pan sauces, pur�es, and vinaigrettes�as 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 related�and 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 � 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 recipes�there are now a total of 440�it 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.

Just ordered...

[Ken]

Another nice to have in the kitchen book.

[Skhilled (OP)]

I LOVE sauces and trying to create my own. I must've spent about two hours yesterday going over books and reviews just for the sauce books on amazon yesterday. LOL

[Ken]

I LOVE sauces and trying to create my own. I must've spent about two hours yesterday going over books and reviews just for the sauce books on amazon yesterday. LOL

Dedication can pay off... finding just the book that you want is a good thing.

[Skhilled (OP)]

This book is very interesting!!! It starts of with a little history of sauces starting back to ancient greek and roman sauces right up to the 20th century! There are also some recipes of dishes  ingredients used to created sauces. Some are a bit strange, I guess due to what was considered the "IN" herbs, spices and other ingredients. But a some of the techniques are still in use today!

[Skhilled (OP)]

Then it goes into the various cooking equipment such as ladles, sieves, etc. and pots and pans. It also shows the advantages and disadvantages of using these when creating sauces. The next chapter delves deeply into foods...all kinds of foods, commons and the very obscure from all over the world and what they should be used for. It does give some recipes along the way so you can see why certain equipment and foods work well.

[Ken]

Sounds like a really interesting read... I'm going to take a closer look at Kay's book on breads, maybe if I a little better versed in bread making I can inspire her to bake a few loaves for us.

[Skhilled (OP)]

Actually, it's easy enough for a child to do it.