Classic and Contemporary Sauce Making, 4th Edition by James Peterson - Essential Guide for Home Chefs & Professional Cooks | Perfect for Culinary Schools, Restaurant Training & Gourmet Cooking
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Description
The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods—plus, for the first time, color photography throughout.
Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.
