Sauces, 4th Edition: Classical and Contemporary Sauce Making by James Peterson

  • Gold-plated chicken with ginger, saffron, and almonds (page 6)

    from Sauces, 4th Edition: Classical and Contemporary Sauce Making Sauces, 4th Edition by James Peterson

    • Categories: Sauces for poultry; Main course
    • Ingredients: whole chicken; chicken stock; almond paste; green food coloring; pomegranates; saffron; fresh ginger; mint; almond butter; gold leaf
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Notes about Recipes in this book

  • Braised lamb shanks with shallots

    • tekobo on June 25, 2019

      Very simple and very tasty. Use good stock. Salt the lamb shanks for a few hours before hand if possible.

  • Apple-horseradish mayonnaise (Sauce Suédoise)

    • nutrica6 on February 18, 2025

      I love this sauce, very easy the make. I like the ratio of 1:1 applesauce and mayonnaise. The horseradish is great, but if you want more of it could definitely add more and make the flavor stronger. I like the sauce on pork chops, or on a sandwich.

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  • ISBN 10 0544819829
  • ISBN 13 9780544819825
  • Linked ISBNs
  • Published Nov 07 2017
  • Format Hardcover
  • Page Count 624
  • Language English
  • Edition 4
  • Countries United States
  • Publisher Houghton Mifflin

Publishers Text

The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs.

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.

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