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e-Book Sauces: Classical and Contemporary Sauce Making, 3rd Edition epub download

e-Book Sauces: Classical and Contemporary Sauce Making, 3rd Edition epub download

Author: James Peterson
ISBN: 0470194960
Pages: 640 pages
Publisher: Houghton Mifflin Harcourt; 3rd edition (September 5, 2008)
Language: English
Category: Cooking by Ingredient
Size ePUB: 1735 kb
Size Fb2: 1843 kb
Size DJVU: 1490 kb
Rating: 4.3
Votes: 301
Format: txt docx lrf azw
Subcategory: Cookbooks

e-Book Sauces: Classical and Contemporary Sauce Making, 3rd Edition epub download

by James Peterson

Sauces is a book that can be your companion week in and week out for the rest of your culinary life. JAMES PETERSON has authored more than fifteen books, including Glorious French Food,Cooking, and Baking.

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. Trained as a chef in France, he has taught at the French Culinary Institute and the Institute of Culinary Education.

I am a cookbook junkie so I was so excited to receive James Peterson's 'Sauces.

All chefs and serious cooks should own this tome on the art and craft of sauce making. Peterson is one of those who sets the standards for all cookbooks. It's so exhaustive in practical as well as historical knowledge. I am a cookbook junkie so I was so excited to receive James Peterson's 'Sauces.

Techniques of sauce making have changed radically over the years. It is a comprehensive source for any sauce you can think of. Both professional chefs and serious amateur cooks are not only eager to invent new taste combinations and improve upon traditional methods, but they have set out to make sauces healthier and less rich as well.

Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You .

Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces. 13 MB·1,757 Downloads·New! Here are 32 recipes for making your own signature hot sauces, ranging from mild to blisteringly hot. with a book that gets right to the heart of what makes outdoor cooking work: a great sauce Business Statistics for contemporary Decision Making by Ken Black. NLP At Work: The Difference that Makes the Difference in Business.

Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish.

Items related to Sauces: Classical and Contemporary Sauce Making, 3r. .James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velouté, béchamel, and demi-glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary sauces-including pan sauces, purées, and vinaigrettes-as well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces.

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James Peterson, 2008. James Peterson, 2008. With more 325 recipes in all, "Sauces" includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes. Includes a 32-page color insert with more than 100 color photos of sauce-making techniques Pub: 10/97. All from James Peterson.

Find sauces peterson from a vast selection of Books. Sauces James Peterson Hardback Book Cookbook Recipes Classical Contemporary. Sauces Classical and Contemporary By James Peterson 2008 Hardcover Cookbook.

Customers also viewed. Sauces: Classical and Contemporary Sauce Making - James Peterson.

Sauces: Classical and Contemporary Sauce Making, 3rd Edition
Ferri - My name
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!