- Hardcover: 624 pages
- Publisher: Wiley; 2nd edition edition (Jan 13 1998)
- Language: English
- ISBN-10: 0471292753
- ISBN-13: 978-0471292753
- Product Dimensions: 25.7 x 20.3 x 4.6 cm
- Shipping Weight: 1.5 Kg
- Average Customer Review: 4.5 out of 5 stars See all reviews (19 customer reviews)
- Amazon Bestsellers Rank: #266,695 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
From Amazon.com
Back in 1991, when the first edition of Sauces was published, it's as though James Peterson said, "Okay, this is what we know so far. Where do you want to go from here?" The "what we know so far" part started with the Greeks and Romans, moved through the Middle Ages, into the Renaissance, through the 17th and 18th centuries, and right on into time as we know it, time that can be tasted in the sauce.
The "where do you want to go" part continues to evolve, as it always will, but remains just as evident in the way we sauce our creations, both elegant and fundamental. In the second edition of Sauces, released seven years after the first, the "we" has expanded beyond Frenchmen and their disciples, and now includes the broader range of flavors experienced by Italians as pasta sauces, as well as New World cooks and their counterparts in the Middle East and throughout greater Asia. The solid base from which all this grows, however, remains the lessons learned in the French kitchen--and a better kitchen for such lessons has never been developed.
To cook is one thing, to sauce another. The right sauce lifts the right dish to a wholly different plateau of dining than would be the case if the cook didn't bother. This can be a humble pasta sauce created as a perfect balance of ingredients on hand, or a carefully considered sauce the ingredients of which have been developed at the stove over days, not mere hours.
In the sauce can be seen the reflection of the cook. There is no room to hide. In the well-crafted sauce can be found the ultimate expression of simplicity, which leaves even less room to hide. It is James Peterson's great talent that he can draw the home cook and professional cook into his dialogue on sauces, and teach them both how to stay afloat in such shallow waters.
Peterson gives the reader--in close to 600 pages, mind you--the continuum on which sauces have been based in culinary history. He gives the reader the kitchen science that allows sauces to work. He gives the reader the techniques necessary to follow along where many a cook has already whisked up a splendid creation. But most of all, he gives the reader permission to go ahead and be creative, to cut loose with knowledge and technique in hand and discover for oneself the way an inkling of a flavor idea can find its way to a dish and make the combined ingredients lift off the plate. Or not. Finding out what doesn't work can be just as important.
This is a book that can be taken to bed and savored, page by page, sauce by sauce. It is a book that should be on the shelf in any kitchen, professional or homebody alike. It is not a book to ever gather dust and need dusting. --Schuyler Ingle
Product Description
"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 cook-readers 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 Epoque.. 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
Inside This Book
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First Sentence
In that era of processed and frozen foods in the United States, few would have predicted the sophistication and enthusiasm for cooking that exists today. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
In that era of processed and frozen foods in the United States, few would have predicted the sophistication and enthusiasm for cooking that exists today. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
12 of 12 people found the following review helpful:
5.0 out of 5 stars
GREAT book-but be prepared to read and learn,
By Jason, Professional Chef (Twin Cities, MN) - See all my reviews
This review is from: Sauces: Classical and Contemporary Sauce Making (Hardcover)
If you are looking for a recipie book to throw over something when you get home from work-pass this book up; It will overwhelm and confuse you.If you truly want to learn how sauce is made-this is it! Starting with stocks and moving through the basics of about every sort of classical sauce, it not only tells you the method, but the theory and how to take it where you want to go. These are the methods that pros such as myself use on a daily basis in the finest kitchens to create those wonderfull sauces that you get on plates. There may be some terms and ingredients you are not familar with-but, as cooking is a grand adventure, you will have a wider taste and knowldge of the craft. I do warn you that you will really sit down and read this book and asorb it. I have been cooking for almost 10 years in fine kitchens, and I have been learning things almost from the first page! Plus, in this new edition, he covers more exotic things such as Thai style curry pastes and other Asian stocks and sauces..making the book even more usefull that it was before. EVERY pro chef and skilled home cook should have this book!
10 of 10 people found the following review helpful:
3.0 out of 5 stars
Highly technical, designed for professional Chefs,
By A Customer
This review is from: Sauces: Classical and Contemporary Sauce Making (Hardcover)
I purchased this book hoping I can get a good recipes for making BBQ sauces, salad dressings or salsas and things of that nature. The book is highly technical. The first five chapters go through the history and details of sauce making. Eventually I might read this, to get a good background, but that wasn't my reasoning for purchasing the book.The chapters that follow are White Sauces, Brown Sauces, Stocks, etc. The problem I have with this book, is that at the beginning of the chapter it details one recipe, doesn't usually tell you what the sauce accompanies, then goes through talking about variations upon the sauce in short succinct paragraphs. All in a very technical nature with ingredients that I cannot find easily like Deer or Rabbit for example. Furthermore the majority of the Recipes are distinctly French in nature, with a very small chapter dedicated to "Asian Sauces" at the end. A lot of work went into writing this book and I believe it is a must for the professional Chef, but not for the average cook such as myself who want to quickly find a peanut sauce recipe that goes well with my spring rolls.
8 of 8 people found the following review helpful:
5.0 out of 5 stars
The BEST,
By A Customer
This review is from: Sauces: Classical and Contemporary Sauce Making (Hardcover)
This book is for the professional or SERIOUS hobby cook. It is NOT for someone coming home from a long, hard day at work looking for a quick sauce to slosh over the overcooked maccaroni. It is to be read as a book from beginning to end and kept as a reference tool. The stocks and sauces take time to make, but the results are fabulous. James Peterson is THE master...
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