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Sauces by Ph.D. Peterson, James A: Used
US $13.12
ApproximatelyAU $19.12
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A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections.
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eBay item number:364046093219
Item specifics
- Condition
- Book Title
- Sauces
- Publication Date
- 1997-10-01
- Edition Number
- 2
- ISBN
- 0442026153
- Subject Area
- Cooking
- Publication Name
- Sauces : Classical and Contemporary Sauce Making
- Publisher
- Wiley & Sons, Incorporated, John
- Item Length
- 10.9 in
- Subject
- Courses & Dishes / Sauces & Dressings
- Publication Year
- 1998
- Series
- Culinary Arts Ser.
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Features
- Revised
- Item Width
- 8.5 in
- Number of Pages
- 620 Pages
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0442026153
ISBN-13
9780442026158
eBay Product ID (ePID)
342334
Product Key Features
Number of Pages
620 Pages
Publication Name
Sauces : Classical and Contemporary Sauce Making
Language
English
Publication Year
1998
Subject
Courses & Dishes / Sauces & Dressings
Features
Revised
Type
Textbook
Subject Area
Cooking
Series
Culinary Arts Ser.
Format
Hardcover
Dimensions
Item Length
10.9 in
Item Width
8.5 in
Additional Product Features
Edition Number
2
Intended Audience
College Audience
LCCN
97-013433
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.8/14
Edition Description
Revised edition
Synopsis
Sauces Classical and Contemporary Sauce Making Second Edition James Peterson "After a couple of decades of anarchy and chaos in the kitchen disguised as la nouvelle cuisine, a treatise such as Sauces, grounded in common sense, infuses one with renewed faith." So says no less an authority than Richard Olney, who as the acknowledged master of the contemporary culinary arts, possesses the perspective to judge what is merely history, and what is truly historic. Since its publication in 1991, Sauces has proven itself a landmark work, winning The James Beard Foundation's Cookbook of the Year award, and garnering worldwide acclaim for its author, James Peterson, who with his very first book established a reputation as one of the most literate and knowledgeable individuals among the vast ranks of culinary writers. By marrying the best of well-practiced techniques and methods with the adventurous innovation of the contemporary art, Peterson has forged a new direction for sauce making that rings as true for home cooks as it does for professional chefs. Sauces has been as much a celebration of cooking as it was a teaching volume because it is, at its heart, a reflection of Peterson's romance and devotion in the kitchen. Sauces is firmly dedicated not only to broadening the cook's appreciation and understanding of sauce-making's traditional principles, but also to empowering the reader to become an adept improviser. We are reminded that cooking is an art, and no art can thrive without the freedom to change and evolve. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. Classic white and brown sauces, both starch-thickened and flourless; popular meat and fish sauces made with drippings and juices; sauces based on egg yolks, including bTarnaise, hollandaise, mayonnaise and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cooking; vegetable purees; dessert sauces, and many more. The Second Edition addresses the growing appreciation for Asian cuisine, whose bold flavors have helped make it a staple of the modern healthy diet. Peterson serves up an overview of both ingredients and techniques for a collection of favorite Asian recipes. Pasta sauces, which were absent in the first edition, get Peterson's meticulous treatment here, and the techniques for making other types of sauces can be used here to create flavorful and satisfying dishes. Peterson goes straight to the heart of the culinary art to explain, in plain language, how ingredients work together, and groups the recipes according to their basic ingredients such as olive oil, seafood, and vegetables. As always, Peterson reminds the reader that the recipes are ultimately a guide, and encourages cooks to explore great new tastes through their own creative efforts. Joining the more than 500 recipes in the Second Edition are the author's 190 color photographs that clearly illustrate the fundamentals of good sauce making. Peterson also provides a practical discussion of pairing wine and food, as well as guidelines for improvisation and tips for restaurant chefs. A new bibliography and source list of purveyors enables readers to expand their knowledge and enhance their creativity, all in all making a must-have reference for one of the most exciting and challenging areas of cooking.
LC Classification Number
TX819.A1P47 1998
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Product ratings and reviews
Most relevant reviews
- 03 Mar, 2017
You Pour Thing
Verified purchase: YesCondition: Pre-ownedSold by: silver-arch-books
- 13 Jan, 2010
Sauces by James Peterson, Peterson (1998, Hardcover)
- 11 Jun, 2007
Sauces by James Peterson, Peterson
- 11 Jun, 2008
Good information
- 22 Jun, 2021
Great product, amazing price
Verified purchase: YesCondition: Pre-ownedSold by: discover-books
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