Sauces: Classical and Contemporary Sauce Making

About this book

"Here is yet another cookbook that can stand among the best reference works. I suspect its a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook-readers who hunger for connected nuanced reliably researched information.." --Gourmet Magazine "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 Olney From the Foreword "Its the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jims recipes (and there are gems all over the place here) but whats special about Sauces is the text: It reads so well that this is the kind of book you can take to bed." --Mark Bittman From the Foreword "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 professional and amateurs alike. Sauces is one of the best culinary books of this century in English.." --Jeremiah Tower Stars Restaurant "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." --Daniel Boulud Daniel "It is a special reference book--comprehensive and inspiring.." --Alice Waters Chez Panisse