Sauces, 3rd Edition: Classical and Contemporary Sauce Making by James Peterson

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  • ISBN 10 0470194960
  • ISBN 13 9780470194966
  • Linked ISBNs
  • Published Sep 19 2008
  • Format Hardcover
  • Page Count 640
  • Language English
  • Edition 3rd Revised edition
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

James Peterson has infused this 3rd edition of Sauces with new life, overhauling and simplifying the book without removing any critical information. Many of the sauces have been lightened, the old French names have been dispensed with, and useful charts have been included throughout the book. The author has also standardized the terminology for the consistency of liquids (for instance, in the Liaisons chapter, a chart showing thicknesses ranges from "water" to "mayonnaise") because it is the consistency that is the most important -- and the hardest -- to show. An updated bibliography and source list of purveyors are also included, and the insert includes beautiful all-new 4-color photography.

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