This is a good book, to detailed for me, chef quality....
Sauces: Classical and Contemporary Sauce Making (Hardcover)
"It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems al...
James Peterson trained as a chef in France and worked at several notable French restaurants before opening his own restaurant in New York in 1979. He has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). He is the author of thirteen widely acclaimed cookbooks, including the James Beard Foundation Award?winning Glorious French Food and Vegetables, the IACP Award?winning Fish & Shellfish, and, most recently, the James Beard Foundation Award?winning Cooking. His Web site is jimcooks.com.
"It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: it reads so well that this is the kind of book you can take to bed."
-Mark Bittmanfrom the Foreword to the Second Edition
"James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle epoque. . . . Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."
-Richard Olneyfrom the Foreword to the First Edition
"Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation."
"This is a book I wish I had written myself. . . . Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professionals and amateurs alike. Sauces is one of the best culinary books of this century in English."
"The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations."
"It is a special reference book-comprehensive and inspiring."
|Genre||COOKING / Courses & Dishes / Sauces & Dressings|
|Publisher Date||2008-09-22 00:00:00.0|
|Publisher||Houghton Mifflin Harcourt|
|Unit weight||3.95 lb|
|Subtitle||Classical and Contemporary Sauce Making|
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This is a good book, to detailed for me, chef quality.Read More
This book is only for professional kitchens. Many of the recipes call for 12 to 20 pounds of something to be made in 22 qt stock pots, something which only professional kitchens would have. The recipes also call for 2 or 3 different recipes to be made in order to produce 1 sauce. Again, not something a home cook would ever do. The book is very detailed and extremely informative, but definitely not for the home cook, even an accomplished one.Read More
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