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

Sauces: Classical and Contemporary Sauce Making, Fourth Edition

Book Title: Sauces: Classical and Contemporary Sauce Making, Fourth Edition

Publisher: Houghton Mifflin Harcourt

ISBN: 0544819829

Author: James Peterson


* You need to enable Javascript in order to proceed through the registration flow.

James Peterson with Sauces: Classical and Contemporary Sauce Making, Fourth Edition

Related Books

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.