Bibliograph

Sauces, classical and contemporary sauce making, James Peterson

Type

Label

Sauces, classical and contemporary sauce making, James Peterson

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Sauces

Nature of contents

bibliography

Oclc number

1002649213

Responsibility statement

James Peterson

Sub title

classical and contemporary sauce making

Summary

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

Table Of Contents

A short history of sauce making -- Equipment -- Ingredients -- Stocks, glazes, and essences -- Liaisons: an overview -- White sauces for meat and vegetables -- Brown sauces -- Stock-based and non-integral fish sauces -- Integral meat sauces -- Integral fish and shellfish sauces -- Crustacean sauces -- Gelées and chaudsfroids -- Hot emulsified sauces -- Mayonnaise-based sauces -- Butter sauces -- Foams -- Salad sauces, vinaigrettes, salsas, and relishes -- Purées and purée-thickened sauces -- Pasta sauces -- Asian sauces -- Dessert sauces

Classification