Sauces: Classical and Contemporary Sauce Making, Fourth Edition

Biographical Note:
JAMES PETERSON has authored more than fifteen books, including Glorious French Food, Cooking, and Baking. Trained as a chef in France, he has taught at the French Culinary Institute and the Institute of Culinary Education.

Review Quotes:

"James's book celebrates a subject matter that I find so important to chefs and to cooking in general, and with the voice of a seasoned teacher and coach, it's accessible to anyone. He covers an impressive range from the basic to the complex, while showing the evolution of sauces across a variety of cuisines. This book is a useful reference for any kitchen." ?Daniel Boulud, Chef/Owner, The Dinex Group "Sauces is a book that can be your companion week in and week out for the rest of your culinary life. It's a marriage you'll embrace with happiness." ?Brian O'Rourke, Huffington Post

The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs.

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 go-to culinary 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 flavors and preparations and modern cooking methods, while also elucidating the classic mother sauces and cooking techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step--bringing the author's expertise to life like never before.

Master the art and science of the kitchen with essential techniques for:

• Classic French Cooking: Move beyond theory with nearly 500 recipes, from foundational sauces like Béchamel and Velouté to complex derivatives.
• Stocks and Glazes: Build flavor from the ground up with detailed instructions for creating rich stocks, jus, and essences--the heart of professional cooking.
• Step-by-Step Photos: For the first time in full color, see essential techniques at every stage, demystifying the process for home cooks and professionals alike.
• Modernist Cuisine: Explore today's movement toward lighter preparations with an updated look at modern cooking methods, hydrocolloids, and emulsions.

Review Citations:

• Library Journal 03/15/2018 pg. 107 (EAN 9780544819825, Hardcover) - *Starred Review
• Wilson Nonfiction Catalog 04/11/2019 (EAN 9780544819825, Hardcover)

Contributor Bio:Peterson, James
JAMES PETERSON is a James Beard Award-winning food writer who has authored more than 15 books, including Glorious French Food, Cooking, Baking, and Vegetables. Trained as a chef in France, he has taught professional and home cooks at The French Culinary Institute and The Institute of Culinary Education. He lives in Brooklyn.