Sauces, 4th Edition: Classical and Contemporary Sauce Making by James Peterson
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Fish stock (page 93)
from Sauces, 4th Edition: Classical and Contemporary Sauce Making Sauces, 4th Edition by James Peterson
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Fish glace (page 98)
from Sauces, 4th Edition: Classical and Contemporary Sauce Making Sauces, 4th Edition by James Peterson
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Meat jus (page 99)
from Sauces, 4th Edition: Classical and Contemporary Sauce Making Sauces, 4th Edition by James Peterson
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Truffle essence (page 101)
from Sauces, 4th Edition: Classical and Contemporary Sauce Making Sauces, 4th Edition by James Peterson
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Notes about this book
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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
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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- The Duck Cookbook
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- Essentials of Cooking: The Comprehensive Illustrated Guide to Cooking Techniques
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