lowest Sauces: Classical and Contemporary popular Sauce Making, Fourth online Edition outlet online sale

lowest Sauces: Classical and Contemporary popular Sauce Making, Fourth online Edition outlet online sale

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Description

Product Description

The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs.

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.

Review

“James’s book celebrates a subject matter that I find so important to chefs and to cooking in general, and with the voice of a seasoned teacher and coach, it’s accessible to anyone. He covers an impressive range from the basic to the complex, while showing the evolution of sauces across a variety of cuisines. This book is a useful reference for any kitchen.”
―Daniel Boulud, Chef/Owner, The Dinex Group

" 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 

About the Author

JAMES PETERSON is a James Beard Award–winning food writer who has authored more than 15 books, including Glorious French Food, Cooking, Baking, and Vegetables. Trained as a chef in France, he has taught professional and home cooks at The French Culinary Institute and The Institute of Culinary Education. He lives in Brooklyn.

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Customer reviews

4.7 out of 54.7 out of 5
682 global ratings

Top reviews from the United States

Haon the GreatTop Contributor: Chess
4.0 out of 5 starsVerified Purchase
The depth of a textbook
Reviewed in the United States on March 15, 2019
This is a great but heavy book. I was expecting a cursory overview of different sauces with some recipes involved, and instead found a crash course in how to be a saucier. In fact, it''s so dense that I have difficulty rating it 5 stars. It''s kind of like comparing a... See more
This is a great but heavy book. I was expecting a cursory overview of different sauces with some recipes involved, and instead found a crash course in how to be a saucier. In fact, it''s so dense that I have difficulty rating it 5 stars. It''s kind of like comparing a great, well laid out physics textbook to Hawking''s "History of the Universe." The latter is a masterpiece approachable by anyone; the former, a solid tool to really learn the meat of the science.

This book will take a lot of work and few read-throughs, but it will pay off in the end. 4 stars to emphasize that this is for dedicated home chefs only.
36 people found this helpful
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Arasellen
5.0 out of 5 starsVerified Purchase
Nice graphic design
Reviewed in the United States on March 19, 2018
Really, this is THE Sauce Bible. You could make a bulging can of cheap, made in China, dollar store, discount dog food taste delicious, with any number of these sauces. Add this to your library. Or, make it your go to gift for an engagement or wedding present. Nice graphic... See more
Really, this is THE Sauce Bible. You could make a bulging can of cheap, made in China, dollar store, discount dog food taste delicious, with any number of these sauces. Add this to your library. Or, make it your go to gift for an engagement or wedding present. Nice graphic design. A wealth of cooking information.
26 people found this helpful
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StarlaBathory
5.0 out of 5 starsVerified Purchase
Everyone needs this book!
Reviewed in the United States on June 4, 2019
James Peterson is a master and his recipes are always easy to understand without being convoluted. I love the information packed into this cookbook - I''m so glad I downloaded a sample on my Kindle because it really helped me to decide to buy it! The sauce recipes I''ve tried... See more
James Peterson is a master and his recipes are always easy to understand without being convoluted. I love the information packed into this cookbook - I''m so glad I downloaded a sample on my Kindle because it really helped me to decide to buy it! The sauce recipes I''ve tried have been absolutely delicious and my family wants a sauce with every meal now. I''m definitely going to buy more of James Peterson''s cookbooks.
9 people found this helpful
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Jordan S.
5.0 out of 5 starsVerified Purchase
This thing is like the bible for sauces
Reviewed in the United States on June 25, 2018
This thing is like the bible for sauces, and I can see why the top chefs around the world have it up on their shelf as a reference. You should treat it as a reference, but for the newbie, I think its still worth owning, given how much you''ll take away from this... See more
This thing is like the bible for sauces, and I can see why the top chefs around the world have it up on their shelf as a reference.

You should treat it as a reference, but for the newbie, I think its still worth owning, given how much you''ll take away from this thing in regards to the underlying aspects of sauce-making.
15 people found this helpful
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lpm
4.0 out of 5 starsVerified Purchase
Easy to read and Follow
Reviewed in the United States on February 10, 2018
Bought this for my Grand Daughters culinary class. Copied some of the recipes. The book is easy to read and follow
18 people found this helpful
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Lisa E
5.0 out of 5 starsVerified Purchase
Beautiful updated edition.
Reviewed in the United States on February 20, 2018
A vast improvement over my earlier edition. Better layout. Helpful photos. Just well thought. So happy I bought it.
17 people found this helpful
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Ann Marie
1.0 out of 5 starsVerified Purchase
CHEAP BINDING - CAME APART ON FIRST OPENING!!
Reviewed in the United States on December 14, 2020
Extremely thorough cookbook on sauces. Was so looking forward to trying out recipes. That being said very disappointed that it''s cheaply bound. Photo is after I opened first time. I have cookbooks that are heavier, thicker, and less expensive that have held up... See more
Extremely thorough cookbook on sauces.
Was so looking forward to trying out recipes. That being said very disappointed that it''s
cheaply bound. Photo is after I opened first time. I have cookbooks that are heavier, thicker, and less expensive that have held up through much kitchen abuse. Coming apart on day 1, not a good sign. It does have wide
margins so I''m thinking about having it spiral bound if it''s not too expensive.
3 people found this helpful
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El Em
4.0 out of 5 starsVerified Purchase
Great book, awful binding
Reviewed in the United States on July 29, 2021
I gave this book 4 stars because the binding was awful: the pages were not glued to the spine. I am returning the defective for credit and have ordered another, hopefully the replacement will be fine. This is a gorgeous, thoroughly detailed book and the kind of book one... See more
I gave this book 4 stars because the binding was awful: the pages were not glued to the spine. I am returning the defective for credit and have ordered another, hopefully the replacement will be fine. This is a gorgeous, thoroughly detailed book and the kind of book one keeps for years. There is lot of detailed information, recipes and excellent photos. The problem, as I said, is the shoddy binding but this may just be an anomaly.
3 people found this helpful
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Top reviews from other countries

paully123
5.0 out of 5 starsVerified Purchase
Great book
Reviewed in the United Kingdom on March 24, 2021
This really is a sauce encyclopaedia. It has so much information and if you’re into food it is really interesting to read into some of the techniques but some of it could take you about a week to make a nice sauce, which is excessive for the home cook!
One person found this helpful
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Shranzformat
5.0 out of 5 starsVerified Purchase
Good book
Reviewed in the United Kingdom on March 9, 2021
Good book for saucier, covers basics and explains how to advance. History, theory, basic recipes and some useful information.
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xander
5.0 out of 5 starsVerified Purchase
worth it!!
Reviewed in the United Kingdom on March 18, 2021
a must to have for all chefs from all levels.
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Poppet
4.0 out of 5 starsVerified Purchase
Classic Sauces
Reviewed in the United Kingdom on April 9, 2019
It''s enjoyable and easy to read and all about classic, traditional sauces and how to adapt them. I expect it''s more for the serious chef than regular home cooking.
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rob lincoln
5.0 out of 5 starsVerified Purchase
Very good book
Reviewed in the United Kingdom on October 7, 2019
Really good book
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  • Best sauces for cooking

Porterhouse with Improvised Red Wine and Mushroom Sauce from Sauces

Yield: 2 servings

Here is an example of a sauce made by first sautéing meat—any steak cut will work for this—and then deglazing the pan with shallots (which are allowed to toast for a few seconds) and red wine. Glace de viande is added and the sauce finished with parsley.

Directions

1. Season the porterhouse with salt and pepper and sauté it in very hot butter or oil. When sautéed to the desired degree, remove the porterhouse and let it rest, lightly covered with foil.

2. Pour the fat out of the pan and stir in the shallots. Sauté until any liquid released caramelizes on the bottom of the pan. Add the wine and glace de viande and adjust the consistency by reducing or thinning with stock. Be sure to simmer long enough to cook off the alcohol in the wine.

3. Whisk in the butter and then the parsley. Carve the steak and serve with the sauce and mushrooms.

Ingredients:

  • 1 porterhouse, about 2 pounds/1 kilogram
  • Salt and pepper, to taste
  • 2 tablespoons (30 ml) clarified butter or oil
  • 1 small shallot, minced (2 oz/50 g)
  • ¾ cup (180 ml) red wine
  • 2 tablespoons (30 ml) glace de viande
  • Brown beef stock, as needed
  • 2 to 3 tablespoons (30 to 45 g) butter
  • 1 tablespoon (15 ml) finely chopped parsley
  • 6 oz (175 g) mushrooms, quartered

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lowest Sauces: Classical and Contemporary popular Sauce Making, Fourth online Edition outlet online sale

lowest Sauces: Classical and Contemporary popular Sauce Making, Fourth online Edition outlet online sale

lowest Sauces: Classical and Contemporary popular Sauce Making, Fourth online Edition outlet online sale

lowest Sauces: Classical and Contemporary popular Sauce Making, Fourth online Edition outlet online sale

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