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Sauces - Classical and Contemporary Sauce Making (Third Edition)
by James Peterson
Wiley
ISBN 978-0-470-19496-6
Published September 2008 - Hardcover - 612 pages - $49.95
If you don't have the time or money to attend culinary school, especially if you want to learn the art of sauce making, then your problem is solved. James Peterson's third edition sauce book is loaded with sauces ranging from the very old (medieval) to the latest. There are also recipes to showcase some of the sauces. I thought I was clever knowing how to make a roux, velouté, and a broth, but little did I know there were so many other useful sauces out there. If you want to know about sauces in general, do read his "A Short History of Sauce Making," and see what you need from his "Equipment" chapter. Peterson covers Stocks, Glaces, and Essences; Liaisons; White Sauces for Meat and Vegetables; Brown Sauces; Stock-based and non-integral Fish Sauces; Integral Meat Sauces; Integral Fish and Shellfish Sauces; Crustacean Sauces; Jellies and Chauds-Froids; Hot Emulsified Egg Yolk Sauces; Mayonnaise-based Sauces; Butter Sauces; Salad Sauces, Vinaigrettes, Salsas, and Relishes; Purées and Purée-Thickened Sauces; Pasta Sauces; Asian Sauces, and Dessert Sauces. I think that just about covers everything, and you'll probably never need consult any other sauce book. Ever. Peterson's also broken down (those who wanted to go to school for a better understanding will appreciate this) Classic French Sauces (page 203), and he also covers Chinese Sauces, Indian Sauces, Thai Sauces, and Indonesian Sauces in the Asian Sauces section. An incredibly vast array of new, old, and some unheard of sauces, at least to me. However, I can't foresee myself ever making Sea Urchin Roe Butter. I don't usually say "never," but in this case, I say it confidently.
Minimally illustrated. No nutritional guides.
Conclusion - The most comprehensive sauce book I've ever come across. An absolute essential in any serious cook's kitchen.
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