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Sauces: Classical and Contemporary Sauce Making

By James Peterson

Original Publisher
Houghton Mifflin Harcourt
Date of publication
1991
ISBN
0470194960

from the publisher

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 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 sauces and 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.

Features & Stories

The right sauce for the right dish

The right sauce for the right dish

Want to know your sauce suprême from your sauce albufera? Bamboozled by butter sauces? Fascinated by foams? Take a guided tour through the sauce recipes on ckbk. From classic white sauces to emulsions, we’ve got you (and your steak) covered.

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