Sauces - Classical and Contemporary Sauce Making

Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award-winning first edition, James Peterson's Sauces has remained the goto reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today's movement toward lighter, fresher flavours and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-colour photos that clearly show these essential sauces at every step-bringing the author's expertise to life like never before.

Product details

• Authors: James Peterson
• Publisher: Houghton Mifflin
• Languages: English
• Product format: Hardback
• Released: 30.11.2017
• EAN: 9780544819825
• ISBN: 978-0-544-81982-5
• Dimensions: 210 mm x 260 mm x 40 mm
• Subjects: Guides > Food & drink > Theme cookery books; Reference works, Cookery / food by ingredient, Pregnancy, birth and baby care: advice and issues, Cookery dishes and courses: salads and vegetables, Cookery dishes and courses: desserts, Cookery dishes and courses: sauces, Cookery dishes and courses: soups and starters, COOKING: Courses & Dishes / Desserts, COOKING: Courses & Dishes / Salads, COOKING: Methods / General, COOKING: Reference, COOKING: Courses & Dishes / General, COOKING: Methods / Gourmet, COOKING: Courses & Dishes / Sauces & Dressings, Cookery for / with children / teenagers, Cookery dishes and courses / meals, Cookery / food and drink / food writing