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Sauces: Classical and Contemporary Sauce Making, 3rd Edition
- Sales Rank: #14755 in Books
- Brand: Wiley Publishers
- Model: #N/A
- Published on: 2008-09-05
- Released on: 2008-09-22
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.72" w x 8.00" l, 4.00 pounds
- Binding: Hardcover
- 640 pages
- Houghton Mifflin Harcourt
Amazon.com Review
The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions, it has established itself as a modern cookbook classic—and an essential reference for every serious cook.
James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velouté, béchamel, and demi-glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary sauces—including pan sauces, purées, and vinaigrettes—as well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces. Best of all, he includes recipes not just for sauces, but for finished dishes. These recipes give Sauces a broader scope, showing how good cooking and sauce making are intimately related—and demonstrating how a correctly prepared sauce can transform a well-cooked dish into something truly sublime.
Now, with this new edition, Peterson has thoroughly revised and expanded Sauces to make it even more indispensable. You'll find more than sixty all-new recipes for dishes that showcase the leading role of sauces in cooking, such as Chicken Tagine with Harissa Sauce, Osso Buco with Julienned Vegetables, Lobster à la Nage, and Gold-Plated Chicken with Ginger, Saffron, and Almonds. There are intriguing historical recipes from medieval and seventeenth-century Europe as well as broth-based classics such as Pot au Feu and Bollito Misto. And, by popular request, Peterson at last includes a recipe for traditional American Roast Turkey with Giblet Gravy.
This new edition has been completely redesigned to make it easier to use and includes more than thirty beautiful new color photographs of finished dishes with sauces. If you're a fan of the book's previous editions, you should note that Peterson has not cut any recipes for this edition, and that he has reinstated the popular sauce charts that appeared in the first edition.
Lively, erudite, and authoritative, Sauces remains the definitive modern work on the subject. And with this edition's additional recipes—there are now a total of 440—it is now even more valuable as a general cookbook. You'll find all the techniques and know-how you need to master the art of sauce making, and you'll also discover how sauces can take your cooking to a whole new level.
Exclusive Recipe Excerpts from Sauces: Classical and Contemporary Sauce Making
Béarnaise and Hollandaise
Coq Au Vin
Pear-Butterscotch Sauce
Review
"...bound to become a culinary icon...Any serious cook will want to own this book." (MostlyFood.co.uk, November 20th 2008)
From the Back Cover
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 époque. . . . 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
Most helpful customer reviews
5 of 5 people found the following review helpful.
I did find some good recipes, despite the other history and jargon
By breezeeday
Just a bit unorganized. A lot of history on where the sauces originate and I found it made the book more of a professional cooking class text book. I did find some good recipes. I think if you are interested in learning more than just making the sauce itself, this is the book for you. (It is quite thick).
9 of 9 people found the following review helpful.
Sauces: The best book on the subject
By Atokoy
The third edition of *Sauces* was released in 2008. This edition is by far the most helpful yet. It is exhaustive with regard to the sauces of french/continental cuisine as this is the tradition in which Peterson was trained, and in which he has developed the most expertise. However, despite that being his primary background, Peterson also includes discussion of many other types of sauces, from Mexican salsas and moles to Japanese dashi and teriyaki sauces; from Indian curries to Italian ragùs. There is an obvious emphasis on the continental tradition, and thus the majority of the book deals with such sauces and recipes. There is much less time and space dedicated to other international/ethnic culinary traditions, but the included info is valuable despite being limited. If, though, (for example) you primarily want to have an exhaustive list of recipes for Thai curries or Ethiopian wats, you might consider instead looking into cookbooks more specifically tailored to those cuisines.
The text includes backgrounds of sauces, their relationships to one another, and, of course, recipes. The third edition brings back the valuable charts, diagramming sauce derivatives, relations, and additions, which had been omitted from the second edition. (Do not underestimate the value and utility of these charts!) This edition also includes dozens more recipes, but Peterson did not exclude any of the texts from previous editions that the current form could be as complete and useful as possible.
Besides recipes, the book begins with a chapter briefly outlining the history of sauce-making from the Greco-Roman eras until today. This is followed by a chapter on equipment, describing both the necessary and the merely helpful, for sauce-making. The third chapter details ingredients used in sauces. Then the main body of the text discusses the sauces themselves, organized by various categories. The book also includes an index and glossary which I've found to be quite useful.
This book is, at times, a bit on the technical side. Thus it is probably better suited for the intermediate or advanced cook. Professionals often keep a copy for reference, but beginning or novice home-cooks might find some of the content a bit too intimidating.
This work rightfully deserves its reputation as the most authoritative and the definitive book on the subject of sauces and sauce-making.
6 of 7 people found the following review helpful.
Great Sauce Cook Book
By WinterBurch
This was my first sauce book so for me it was really useful. It contains basic sauce bases to more complicated recipes - that were easy to follow, Some more advanced sauces, although time consuming, were totally worth it. It was a pricy book but it is a big book and tons of recipes! I do wish it had more photos of what the end product should look like and for some of the recipes how to apply the sauce so it is at its peak for taste. Some sauce recipes; a little goes a long way and other sauces you saturate your dishes with. I would recommend this to anyone as a beginner to advanced. A good reference and cook book library book.
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