Sauces: Classical and Contemporary Sauce Making by James Peterson 1998 HC DJ

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Condition:
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“Food spot on a page. Wear to the dust jacket.”
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Item specifics

Condition
Acceptable
A book with obvious wear. May have some damage to the cover but integrity still intact. The binding may be slightly damaged but integrity is still intact. Possible writing in margins, possible underlining and highlighting of text, but no missing pages or anything that would compromise the legibility or understanding of the text. See all condition definitionsopens in a new window or tab
Seller Notes
“Food spot on a page. Wear to the dust jacket.”
Artist
James Peterson
Date of Publication
19980127
Publication Name
N/A
Release Title
Sauces: Classical and Contemporary Sauce Making
City of Publication
New York
Signed
No
Ex Libris
No
Narrative Type
Nonfiction
Original Language
English
Inscribed
No
Vintage
Yes
Colour
N/A
Brand
N/A
Type
Hardback
EAN
9780471292753
ISBN
0471292753
Country of Publication
United States
Country/Region of Manufacture
United States
Category

About this product

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471292753
ISBN-13
9780471292753
eBay Product ID (ePID)
349815

Product Key Features

Edition
2
Book Title
Sauces : Classical and Contemporary Sauce Making
Number of Pages
624 Pages
Language
English
Topic
Courses & Dishes / Sauces & Dressings
Publication Year
1998
Illustrator
Yes
Features
Revised
Genre
Cooking
Author
James Peterson
Format
Hardcover

Dimensions

Item Height
1.9 in
Item Weight
54.5 Oz
Item Length
10.3 in
Item Width
8.3 in

Additional Product Features

Intended Audience
Trade
Dewey Edition
22
Dewey Decimal
641.8/14
Table Of Content
A Short History of Sauce Making. Equipment. Ingredients. Stocks, Glaces, and Essences. Liaisons: An Overview. White Sauces for Meat and Vegetables. Brown Sauces. Stock-Based and Nonintegral Fish Sauces. Integral Meat Sauces. Integral Fish and Shellfish Sauces. Crustacean Sauces. Jellies and Chauds-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. Appendix. Glossary. Sources. Purveyors. Bibliography. Index.
Edition Description
Revised edition
Synopsis
This revised and updated edition on sauces includes a 32-page insert with 100 colour photographs, new chapters on Asian sauces and pasta sauces, a section on wine and sauce pairing, and expanded sections on lighter, healthier sauces, such as infused oils and chutneys., Sauces, winner of the1991 James Beard Cookbook-of-the-Year award and the ultimate reference for sauce making, is now available in a new, update and expanded edition. With more than 325 recipes in all, this book includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes., "Here is yet another cookbook that can stand among the best reference works. I suspect it’s a harbinger of kindred books to come as publishers begin to respond to a growing audience of cookreaders who hunger for connected, nuanced, reliably researched information…." —Gourmet Magazine "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Époque…. Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference…." —Richard Olney, From the Foreword "It’s the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim’s recipes (and there are gems all over the place here), but what’s special about Sauces is the text: It reads so well that this is the kind of book you can take to bed." —Mark Bittman, From the Foreword "This is a book I wish I had written myself…. Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English…." —Jeremiah Tower, Stars Restaurant "The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations." —Daniel Boulud, Daniel "It is a special reference book—comprehensive and inspiring…." —Alice Waters, Chez Panisse

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