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Product Description
Review
"...bound to become a culinary icon...Any serious cook will want to own this book." (MostlyFood.co.uk, November 20th 2008)
Book Description
Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition
"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 Bittmanfrom the Foreword to the Second Edition
"James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle epoque. . . . Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."
-Richard Olneyfrom the Foreword to the First Edition
"Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation."
-Gourmet magazine
"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 professionals and amateurs alike. Sauces is one of the best culinary books of this century in English."
-Jeremiah Tower
"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
"It is a special reference book-comprehensive and inspiring."
-Alice Waters
"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 Bittmanfrom the Foreword to the Second Edition
"James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle epoque. . . . Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."
-Richard Olneyfrom the Foreword to the First Edition
"Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation."
-Gourmet magazine
"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 professionals and amateurs alike. Sauces is one of the best culinary books of this century in English."
-Jeremiah Tower
"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
"It is a special reference book-comprehensive and inspiring."
-Alice Waters
Inside This Book
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Most helpful customer reviews
2 of 12 people found the following review helpful
1.0 out of 5 stars
sauces classical and contrmtorary sauce making,
This review is from: Sauces: Classical and Contemporary Sauce Making (Hardcover)
I feel this book should have been referred to as a reference book for students.It often refers you to several different recipes to make one sauce, and is to involved. Trying to read recipes is just to difficult as they are written in sentence and paragraph form. I feel this is not a home cooks book, but a study book, and would not recommend it to anyone I know. Maybe I can get a couple of bucks for it at a yard sale. Breathless
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.6 out of 5 stars (38 customer reviews) 33 of 34 people found the following review helpful
5.0 out of 5 stars
5 star sauces,
By Alleyrat - Published on Amazon.com
This review is from: Sauces: Classical and Contemporary Sauce Making (Hardcover)
This tome on sauce making is easily the most thorough coverage I have ever been exposed to. Well, it's the only one I've been exposed to, and I doubt there is anything as complete as this.Readable, in-depth, expansive, edifying, and complete. This is a book that needs to be studied and intellectually digested over a period of time as if one were attending college to become a world class chef. This is professional material and should be treated accordingly. A prized gift for the professional, the potential professional, and the (really) serious home cook. That being said, if you want to just whip up a quick sauce in the pan, I'm not sure this will serve your needs. There are dozens of sauce recipes, and they're good, but the idea behind the book is to teach you how to use a particular technique, then apply your knowledge in your own unique way. This is a "get a PHD in sauces", not a whip-it-up-quick index card recipe book. Twenty muscular chapters include: 1. A Short History of Sauce Making 2. Equipment 3. Ingredients 4. Stocks, Glaces, and Essences 5. Liaisons: An Overview 6. White Sauces for Meat and Vegetables 7. Brown Sauces 8. Stock-Based and Non-Integral Fish Sauces 9. Integral Meat Sauces 10. Integral Fish and Shellfish Sauces 11. Crustacean Sauces 12. Jellies and Chauds-Froids 13. Hot Emulsified Egg Yolk Sauces 14. Mayonnaise-Based Sauces 15. Butter Sauces 16. Salad Sauces, Vinaigrettes, and Relishes 17. Pruees and Puree-Thickened Sauces 18. Pasta Sauces 19. Asian Sauces 20. Dessert Sauces A superb instructional manual that will make you an expert if you study and apply some effort. It gets my highest rating and reccommendation for anyone who craves praise for their cooking prowess (like me). - Alleyrat 21 of 21 people found the following review helpful
5.0 out of 5 stars
Theory begets Praxis,
By Kip Stanton "Home Cook" - Published on Amazon.com
This review is from: Sauces: Classical and Contemporary Sauce Making (Hardcover)
'Sauces' is a well written book and a fascinating read; the organization takes a bit of getting used to. It covers the principles of Escoffier, makes that practical, and does some marvelous delving into contemporary sauces of all sorts.Being a home chef I'm still absorbing and trying a lot of advice Peterson gives here. I use it to supplement other things I may be working on, because in some way shape or form, it almost always comes down to having a great sauce to go with what you're having for dinner, be it simple or complex. And this definitely helps in that department. Need a luscious brown sauce for an impressive meal? How about a mayo made with a nice lobster infused oil for a special sandwich or salad? Why not improve the flavor of your tomato sauces? What about thickening your sauces with purees? Unless it's an integral sauce of course, but even then... this is all evolving even as it adheres to tried and true methods, isn't it? The book appears to be aimed towards the professional reader who may be wondering, aside from the myriad vagaries of saucemaking, how on earth to incorporate these sauces into a service schedule. Seriously, how do you keep your Sauce Americaine alive for hours with all that fresh lobster coral in it? One no longer has to wonder. It's not a book for everyone, especially if you just want a primer. It does some laying out of steps on the how's, but the concentration is on the why's. If you're looking for an informative and experiential discussion on the art of Saucing, with recipes to boot, then here it is. It's a great for anyone interested in making better sauces. 17 of 17 people found the following review helpful
5.0 out of 5 stars
A serious book for serious sauces...,
By T. Villemure - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Sauces: Classical and Contemporary Sauce Making (Hardcover)
Like many people in the last generation or so, I did not grow up with sauces. My mother told of the sauces that her mother made back after the depression, but dismissed these as being unhealthy and only useful as a way to stretch small portions of meat for a big family.However, a good sauce really can tie a meal together. It is a way of taking something good, and turning it into the sublime. It can even rescue something not-so-good and make it quite delicious. How many times have you seen children only willing to eat certain foods that are smothered in gravy or ketchup? And so we come to Peterson's "Sauces". This is not a book of recipes (although it contains many), but instead a history and a textbook of saucemaking. I didn't think that I was especially interested in sauces of the middle ages, but as I read that chapter I think that it gave me a better understanding of the foundations of sauces. If you are really interested in sauces, this book might be the only sauce book that you'll ever need. It will give you an understanding to become a sauce artist, and not just a sauce technician. I have only made a small dent in reading this tome, but already it has improved my cooking. I was recently able to put together a delicious mustard veloute that would have been impossible for me before reading this. If you are serious about sauces, especially if you are serious about cooking, then I highly recommend this book. If you are just looking for a couple of quick and easy sauce recipes to enhance your cooking, then I suggest you buy something a little 'lighter'. |
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