Download PDF Sauces: Classical and Contemporary Sauce Making, 2nd Edition, by James Peterson

Download PDF Sauces: Classical and Contemporary Sauce Making, 2nd Edition, by James Peterson

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Sauces: Classical and Contemporary Sauce Making, 2nd Edition, by James Peterson

Download PDF Sauces: Classical and Contemporary Sauce Making, 2nd Edition, by James Peterson

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Amazon.com Review

Back in 1991, when the first edition of Sauces was published, it's as though James Peterson said, "Okay, this is what we know so far. Where do you want to go from here?" The "what we know so far" part started with the Greeks and Romans, moved through the Middle Ages, into the Renaissance, through the 17th and 18th centuries, and right on into time as we know it, time that can be tasted in the sauce. The "where do you want to go" part continues to evolve, as it always will, but remains just as evident in the way we sauce our creations, both elegant and fundamental. In the second edition of Sauces, released seven years after the first, the "we" has expanded beyond Frenchmen and their disciples, and now includes the broader range of flavors experienced by Italians as pasta sauces, as well as New World cooks and their counterparts in the Middle East and throughout greater Asia. The solid base from which all this grows, however, remains the lessons learned in the French kitchen--and a better kitchen for such lessons has never been developed. To cook is one thing, to sauce another. The right sauce lifts the right dish to a wholly different plateau of dining than would be the case if the cook didn't bother. This can be a humble pasta sauce created as a perfect balance of ingredients on hand, or a carefully considered sauce the ingredients of which have been developed at the stove over days, not mere hours. In the sauce can be seen the reflection of the cook. There is no room to hide. In the well-crafted sauce can be found the ultimate expression of simplicity, which leaves even less room to hide. It is James Peterson's great talent that he can draw the home cook and professional cook into his dialogue on sauces, and teach them both how to stay afloat in such shallow waters. Peterson gives the reader--in close to 600 pages, mind you--the continuum on which sauces have been based in culinary history. He gives the reader the kitchen science that allows sauces to work. He gives the reader the techniques necessary to follow along where many a cook has already whisked up a splendid creation. But most of all, he gives the reader permission to go ahead and be creative, to cut loose with knowledge and technique in hand and discover for oneself the way an inkling of a flavor idea can find its way to a dish and make the combined ingredients lift off the plate. Or not. Finding out what doesn't work can be just as important. This is a book that can be taken to bed and savored, page by page, sauce by sauce. It is a book that should be on the shelf in any kitchen, professional or homebody alike. It is not a book to ever gather dust and need dusting. --Schuyler Ingle

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From the Publisher

Sauces, winner of the1991 James Beard Cookbook-of-the-Year award and the ultimate reference for sauce making, is now available in a new, update and expanded edition. With more than 325 recipes in all, this book includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes.

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Product details

Hardcover: 624 pages

Publisher: Wiley; 2nd edition (January 27, 1998)

Language: English

ISBN-10: 9780471292753

ISBN-13: 978-0471292753

ASIN: 0471292753

Product Dimensions:

8.3 x 1.9 x 10.3 inches

Shipping Weight: 3.3 pounds (View shipping rates and policies)

Average Customer Review:

4.6 out of 5 stars

248 customer reviews

Amazon Best Sellers Rank:

#192,678 in Books (See Top 100 in Books)

I bought this for my BF who wanted to know how to make a particular sauce. I figured I had a cookbook somewhere that would have it or he could find it on line but decided to gift him with a book of sauces. I had no idea that this was the encyclopedia of sauces - wow, it's a huge coffee table sized book. But it is interesting and beautiful and just like the other reviewers say, it's your ultimate book of sauces. I can't wait to see what he ends up making but I noticed that he's already bookmarking some pages in it. So it's a win / win for me.

I ordered this book after much deliberation. It's not wildly expensive, but for some reason I hesitated. When I finally ordered it, I had some issues with the delivery which I contacted Amazon about but the book itself is quite thorough and is a great reference text.You should use this book if you want to become familiar with different sauce techniques, you can then apply them in the provided recipes, and then take those techniques and make put your own spin on any sauce you'd like. This is not for someone who wants to just crack it open and throw something together quickly - it is a reference text and it is very detailed. Geared towards the professional chef or serious home cook.The book is in-depth, divided in 20 different sauce categories, and is the most extensive book on sauces I have ever seen.I've only just started to wade through it, but I cant wait as I am a strong believer that a good sauce makes the dish.

I was a little skeptical at first but this book has so much information in it! I haven't even gotten to the recipes but I've learned a lot just in the first 4 chapters that I didn't know even though I've been cooking for years. Can't wait to actually try the recipes :)

Lots and lots of great sauces in here (obviously) however, I didn't realize when I bought the book that it is HUGE for one thing and it is more like a history/bible of sauces. I have made one sauce so far, an asian sauce, and it was really tasty. If you want to know everything there is to know about sauces, then this is your book!

If you ever wanted to know the inner workings of sauces this it the book for you. Everything you could possibly want to know about making a sauce is in this book. Although it isn't completly obvious from looking at this web page this book is enormous(could be used for killing mice), and thorough. You will learn many different styles and techniques. There are only two complaints I have about this book. It caters more to expensive restaurant chefs than to inexpensive home cooked meals. This isn't entirely true, it let's you know what shortcuts you can take, but it berates you for taking them. The other complaint, It is overkill, unless you are a proffesional chef there is very little chance you will everyone of the techniques discussed. This book is full of recipies, but I feel that they are only there as an example. A chapter will talk about a technique and then show recipies, that do exactly what the chapter talked about. Don't buy this book for recipies, but buy it because you really want to learn how to cook. I haven't followed any of the recipies in this book to the letter, but because I read about the theory I modified/improvised some seriously good sauces. If you want recipes there are better things out there for that.

The subtitle on the jacket says it all - classic and contemporary sauces. A more all - encompassing book does not exist. I have been involved in various types of food service, from executive chef in a private country club to the chef/kitchen manager in a Victorian mansion converted to an intimate dining space serving haute cuisine, and Peterson's book was always on hand. I gave it to an apprentice long ago, but I just had to have one again for my 'library'. Too bad it wasn't the first edition, but my student loves it and refers to it as much as I did!Thanx for providing me with this invaluable tome - it's much appreciated.

Wanna know how to make a sauce for pasta, meats, poultry, seafood, asian dishes, desserts, dressings for salads, and everything in between? This is your book. It covers the history of sauce making, the tools you'll need, all of the different ingredients under the sun, techniques, and even gives sources and purveyors of all things saucery. It's possibly the end-all-be-all of sauce making.You'll find yourself making sauces for food you don't have. You'll salivate over the glossy pages in the center of the book with all the super awesome foods that you'll probably never cook. You're hands will be dyed green from the joy you get with running your greedy little digits through that perfecto pesto you made. You'll make more mayonnaise than one person should ever be allowed to make because it tastes so much better than the store bought canned stuff (plus it makes your hair shiny and more manageable).You'll love this book. If you don't you can use the book for curls to get your guns in shape for the beach because it is a hefty tome. Enjoy your saucing!

This book is for professionals and serious home cooks. As other reviewers have stated it is a bit complicated so if you are just looking for an easy to prepare BBQ sauce, don't buy this.If on the other hand you want to understand, learn and master the techniques for making sauces there is no better reference guide that has been published.There is an important chapter on stocks which explains the significance and the technique for extracting flavors from, meats, bones and vegetables, to form the base for the sauces which are covered in the book. This particular chapter goes into more depth than my culinary textbook and has been an invaluable guide for me in my profession.Mother sauces and small sauces, as classified by Escoffier, are covered as well as many contemporary sauces, but most importantly this book will give you the knowledge and desire to experiment with ingredients that are availible to you.Buy this book fearlessly, it is well worth the price and then some! You don't have to be a professional personal chef to enjoy it!

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