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

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    • 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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    • Categories: Sauces, general; Side dish; Vegetarian
    • Ingredients: almonds; sliced almonds; rosewater; ground cinnamon; heavy cream; leeks
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    • Categories: Sauces for poultry; Main course
    • Ingredients: whole chicken; chicken broth; heavy cream; capers; oysters
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    • Categories: Sauces for poultry; Main course
    • Ingredients: whole chicken; chicken broth; dry white wine; olives; capers; anchovies; chives; parsley; oranges
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    • Categories: Sauces, general; Cooking ahead; Vegetarian; Vegan
    • Ingredients: black mustard seeds; red wine; shallots; thyme; marjoram; tarragon
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    • Categories: Spice / herb blends & rubs; French
    • Ingredients: ground cloves; ground ginger; nutmeg; white peppercorns
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    • Categories: Sauces, general; Vegetarian
    • Ingredients: heavy cream; dried chiles
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    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken carcass; carrots; celery; onions; bay leaves; thyme; tarragon; parsley
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    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken carcass; carrots; celery; red wine; onions; bay leaves; thyme; tarragon; parsley
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    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken carcass; whole chicken; celery; onions; bay leaves; thyme; tarragon; parsley
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    • Categories: Sauces, general
    • Ingredients: chicken carcass; onions; carrots; celery; bay leaves; thyme; tarragon; parsley
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    • Categories: Stocks
    • Ingredients: carrots; celery; onions; beef knucklebones; garlic; bouquet garni
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    • Categories: Stocks
    • Ingredients: carrots; celery; bouquet garni; veal breast; onions
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    • Categories: Stocks
    • Ingredients: carrots; celery; bouquet garni; veal breast; onions
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    • Categories: Stocks
    • Ingredients: fish bones and trimmings; carrots; celery; leeks; fennel; onions; garlic; dry white wine; bay leaves; thyme; tarragon; parsley
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    • Categories: Stocks; Vegetarian; Vegan
    • Ingredients: red onions; carrots; celery; fennel; bouquet garni; garlic; dry white wine
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    • Categories: Sauces, general; Cooking ahead; French
    • Ingredients: carrots; celery; bouquet garni; onions; beef knucklebones
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    • Categories: Stocks; French
    • Ingredients: fish bones and trimmings; carrots; celery; leeks; fennel; bouquet garni; onions
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    • Categories: Sauces, general; French
    • Ingredients: carrots; thyme; meat trimmings; onions; chicken stock
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    • Categories: Sauces, general; Vegetarian; Vegan
    • Ingredients: mushrooms
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    • Categories: Sauces, general; Japanese
    • Ingredients: dashi; mirin; soy sauce; dried porcini mushrooms; dried morel mushrooms; dried shiitake mushrooms
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    • Categories: Sauces, general
    • Ingredients: truffles; brown stock
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    • Categories: Sauces, general
    • Ingredients: vegetables of your choice; stock
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    • Categories: Sauces, general; Vegetarian
    • Ingredients: white wine; shallots; heavy cream
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    • Categories: Sauces, general
    • Ingredients: beef steaks; red wine; meat glaze; butter; brown stock
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  • ISBN 10 0544819829
  • ISBN 13 9780544819825
  • Published Nov 07 2017
  • Format Hardcover
  • Page Count 624
  • Language English
  • Edition 4
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

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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