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Sauces: Classical and Contemporary Sauce Making, Fourth Edition, by James Peterson
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Review
“James’s book celebrates a subject matter that I find so important to chefs and to cooking in general, and with the voice of a seasoned teacher and coach, it’s accessible to anyone. He covers an impressive range from the basic to the complex, while showing the evolution of sauces across a variety of cuisines. This book is a useful reference for any kitchen.”―Daniel Boulud, Chef/Owner, The Dinex Group "Sauces is a book that can be your companion week in and week out for the rest of your culinary life. It’s a marriage you’ll embrace with happiness." ―Brian O'Rourke, Huffington Post
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About the Author
JAMES PETERSON has authored more than fifteen books, including Glorious French Food,Cooking, and Baking. Trained as a chef in France, he has taught at the French Culinary Institute and the Institute of Culinary Education.
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Product details
Hardcover: 688 pages
Publisher: Houghton Mifflin Harcourt; 4 edition (November 7, 2017)
Language: English
ISBN-10: 0544819829
ISBN-13: 978-0544819825
Product Dimensions:
7.9 x 1.7 x 10 inches
Shipping Weight: 4.9 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
26 customer reviews
Amazon Best Sellers Rank:
#19,899 in Books (See Top 100 in Books)
Really, this is THE Sauce Bible. You could make a bulging can of cheap, made in China, dollar store, discount dog food taste delicious, with any number of these sauces. Add this to your library. Or, make it your go to gift for an engagement or wedding present. Nice graphic design. A wealth of cooking information.
Bought this for my Grand Daughters culinary class. Copied some of the recipes. The book is easy to read and follow
A vast improvement over my earlier edition. Better layout. Helpful photos. Just well thought. So happy I bought it.
This thing is like the bible for sauces, and I can see why the top chefs around the world have it up on their shelf as a reference.You should treat it as a reference, but for the newbie, I think its still worth owning, given how much you'll take away from this thing in regards to the underlying aspects of sauce-making.
Sauces when used properly is as close as you will ever get to Pixy Dust, when used well it can turn any good plate into a little masterpiece with this in mind I think we can call Mrs Peterson's little boy James - Merlin
A new edition of a classic . Easy to understand . Very complete
Excellent Book. A MUST for any cook.
Good book many different sauces to make a little more in-depth that I need but overall a good book
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