019 4 First let me say that while this book is big , thick and heavy , it is VERY poorly organized if you are in a hurry . If you like to sit down and actually read a cookbook , then this book is a good source . If you need a quick reference for something to throw on this piece of chicken this book is not for you . It does a very good job of defining types of sauces , ingredients and so forth and the recipes are good ones . The book also seems to be quite complete in it's variety of recipes .
032 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
This is an amazing book . Covers everything you need to know about sauce making and which sauces go best with what . HIGHLY receommend .
033 4 This is an amazing book . Covers everything you need to know about sauce making and which sauces go best with what . HIGHLY receommend .
Page 6 : ' a bread-thickened sauce may not be appealing in a contemporary dish . Binding sauces with nut butters , however , is both authentic and satisfying . ' Not . I think I would prefer the bread .
In the preface he states : ' Chefs are not only eager to invent new taste combinations and improve upon older methods but have set out to make sauces healthier and less rich . ' The author is clearly part of a small , dedicated cadre of foodservice professionals who mourn the passing of nouvelle cuisine a la Troisgros .
There is a complete listing of all recipes in the TOC , an especially nice feature I wish more cookbooks would have .
Page 89 : ' Most of the recipes in this book that use stock call for brown stocks , mainly because they have a richer , more complex flavor . ' This statement is to misunderstand the basic nature of sauces . He seems to prefer bright , complex flavors , even where this is inappropriate . This is a mistake typical of newbies . A sauce , more often than not , is to complement and extend the flavor of an entree and serve as background , not add to its culinary profile . The author does not seem to understand the difference .
Chapter 7 : Page 164 - 165 represents the heart of the author's culinary philosophy : ' The flavor of a thick , deeply colored sauce is often a disappointment if too much thickener has been used or if the sauce has been overly reduced ' ( Really ? Why ? ) . He advocates sauces of soup-like consistency , and serving entrees in soup bowls with soup spoons . Many of his recipes resemble a cooked piece of protein served in a broth .
On page 299 regarding lobster , ' Although traditional sauce americaine is normally quite thick , so that it can coat pieces of lobster , modern chefs and their clientele are often pleased to have lobster in a sauce with a more brothlike consistency ' . Is he advocating lobster soup ?
Page 432 : ' The advantage of using vegetable purees rather than starch as thickeners is that they provide flavor of their own and a natural , wholesome texture to the sauce . ' Well , no , a sauce should not be adding flavors of its own unless your main ingredient is of inferior quality or flavor .
In the intro to chapter nine ' Integral Meat Sauces ' , the author states : ' A well-made integral meat sauce is an extract of a food's natural flavors and should capture and heighten the flavor of the food being presented . ' No , a correct sauce will serve as a background to let the entree's flavors shine and be the star , not to add yet more wacky flavors of its own .
The chapter on asian sauces is laughably off-target , as is the chapter on wine . Judging by some of the peculiar comments in the dessert sauce chapter , one suspects that the author is parroting other cookbooks rather than personal experience .
Throughout , the author shows a preference for butter-finished or reduced cream sauces and often refers to a revolt against starch thickened sauces . In fact , the reverse is true : people revolted against the fabulous amounts of cream and butter called for by the type of sauces called for by Petersen , saying they were too heavy in texture , fatty , and oily . On page 141 ' White Sauce ' , his updated version of veloute , is really just a beurre blanc with a little meat jelly ( stock reduced to jelly-syrup texture ; plus he has 2 more versions , one based on reduced cream-which is closer to cream soup than a real sauce-and an egg yolk based liaison ) . Rich and tasty ? Yes , but hardly any more delicate , light , or complementary than a classic veloute , and more likely to mask food flavors that classic sauces .
The only use the author seems to have for the classic bechamel sauce is a vegetable gratin ; yet , a proper bechamel should be the solid base for most of a restaurant's sauces .
There is a chart comparing the viscosity of various sauces on page 561 , but it is more interesting than practical . Plus , the title spells ' Liason ' , and twice has ' qu ' instead of ' qt ' .
p . 536 has ' see chapter 000 ' . In the Glossary , his statements on Sauce Espagnole are not correct .
The author has the annoying habit of misusing the verb ' moisten ' . The original , rather sloppy translation of Escoffier often used this word , usually incorrectly ; the author has continued the tradition of not using this word correctly . When you see this word in the text , think instead of words like ' flood ' or ' drown ' .
001 4 I've been dabbeling in sauces for a number of years in my home kitchen . In my considerable collection of cookbooks none attempt to teach a culinary subject with the thoroughness of this effort . The book assumes a general knowledge of cooking , such as what temperature to roast your chicken at , and focuses on the theory behind what your sauce should do . While the book contains many recipes , they are presented as illustrations of various types of classic sauces . The author encourages the reader to experiment and fine tune their sauce efforts by illustrating the classic techniques and recipes .
In all my years cooking and collecting cookbooks this is the first cookbook that I have read cover to cover . While you can simply peruse the recipes and use the book as a reference it really shines when read in its entirety . If one is really interested in French sauces and the theory and technique behind them , this book is all that will ever be needed on the subject . And if you're wondering what kind of sauce to make with those lamb chops tonight . . .
002 4 Sauces is a book for professionals and serious home chefs and is the first book I've seen that compares and contrasts both classical and modern sauce-making methods . The author emphasizes the importance of quality stocks in sauce-making and points out that a stock appropriate for older , roux-based techniques is often inappropriate for more modern , reduction techniques . This explains why the stocks formulated in , say , the French Culinary Institute's Salute to Healthy Cooking are so much more concentrated than those in Julia Child's Mastering the Art of French Cooking and other classic French cooking texts . Peterson also includes methods for pan-prepared ( integral ) sauces that offer the professional and home cook alike a rapid way to prepare an impressive array of fine foods .
003 4 ` Sauces , 2nd Edition ' by leading food teacher and writer James Peterson is high on my list of important , valuable single subject cookbooks which should be in the kitchen library of any serious amateur chef or professional chef in training .
The very first impression is the very large number of named sauces listed in the table of contents . And , it should be no surprise at all that almost every one of these sauces has a French name , even if the sauce is based on a non-French ingredient such as Sauce Hongroise based on paprika and Sauce Porto based on Port ( originating in Portugal ) . Of the chapters covering eighteen different kinds of sauce , only one , the chapter on ` Salad Sauces , Vinaigrettes , Salsas , and Relishes ' has even the slimmest majority of recipes with a non-French cant , with its large selection of Spanish and New World salsas , south Asian chutneys , Greek mint lamb sauce , and American cranberry sauce .
The book opens with a short history of sauces , which becomes more interesting the more you know about Medieval and Renaissance cooking . The book even gives something missing from books on medieval cooking , the outline of an actual recipe for the ubiquitous verjuice , which was the Medieval and Renaissance source for sour tastes , which could be prepared from either grapes or apples . Just for fun , Peterson gives a few samples of Medieval and Renaissance recipes . The most interesting observation I found for culinary history was the statement that in the Middle Ages , sauces were thickened by pureeing meat , which is not at all surprising , as Medieval nobility looked down on all vegetable products ( such as flour ? ) and preferred animal ingredients and spices in their dishes . The high point of the last three centuries for sauce making was the advent of more broadly based cookbooks for regional and bourgeois cooking and the systemization of classic sauce making by Antonin Careme , the ` father of modern French cooking ' ( See Ian Kelly's biography of Careme , ` Cooking for Kings ' ) .
After the historical chapter and two better than average chapters on equipment and ingredients come the fifteen ( 15 ) chapters of recipes on :
Stocks , glaces , and essences
Liaisons : An Overview
White Sauces for Meat and Vegetables
Brown Sauces
Stock-Based and NonIntegral Fish Sauces
Integral Meat Sauces
Integral Fish and Shellfish Sauces
Crustacean Sauces
Jellies and Chauds-Froids
Hot Emulsified Egg Yolk Sauces
Mayonnaise Based Sauces
Butter Sauces
Salad Sauces , Vinaigrettes , Salsas , and Relishes
Purees and Puree Thickened Sauces
Dessert Sauces
The quality and authority of this book , especially with the added weight of a second enlarged and corrected edition is such that it is much more useful to state why you need this book rather than try to criticize it or find improvements .
First , this book is the very best reference I can think of when you need a sauce and don't remember how to make it or want to improve on the last time you made it . This use is valuable even if you never make any sauces other than vinaigrettes , marinara sauce , gravies , and bechamel sauces for Mac and cheese or creamed chipped beef . This book is my standard reference for all such purposes and it has NEVER let me down ! The existence of this book always makes me wonder why restaurant chefs always include a chapter of pantry recipes for stocks and sauces . Except for the really finicky writers such as Judy Rodgers ( Zuni Café ) and Thomas Keller ( French Laundry , Bouchon ) , Peterson's recipes will be about as good as you will find in any restaurant chef's book . So , you may prefer coming to this book even when an author gives us his version , as this will mean that all your stocks and sauces will be made from a common point of view and a common palate . This book is better than any other source in that it simply has everything you can possibly need .
Second , this book gives excellent recipes for sauce-based dishes , especially for seafood such as lobster , shrimp , salmon , clams , and scallops . For many fish dishes , the sauce is the dish , as cooking the fish is usually no more than the ten minutes it takes to poach , broil , bake , sautee , or fry the little critter ( s ) .
Third , the book is an excellent source when you need alternatives . You need a fancy sauce for lobster , but you don't have time to create a stock from lobster shells and go through all the other steps needed for a good shellfish sauce . If you really need to impress , consider a homemade remoulade or aioli ( variations on mayonnaise ) , which can be done in a few minutes in a food processor with eggs , oil , and a little mustard , plus flavorings .
Fourth , this book is simply the very best source I can think of to enlarge your repertoire of basic dishes and elements of dishes which can be swapped in to change a simple steamed vegetable into an elegant side dish . I am constantly pleased with the power of serendipity , that chance encounter with a great , easy recipe which enables you to cook up a yummy dish without having to consult a cookbook , let alone remember in which book the recipe was . My very first use of this book produced such an encounter when I was looking up the recipe for beurre blanc and discovered beurre citron ( lemon butter sauce ) . This encounter also revealed that there is a considerable mystique connected with beurre blanc , as it is considered difficult to make . As I make it regularly as a dressing for fish , I can assure you that it is relatively easy and worth the small difficulty involved . It is also interesting to learn from this book that beurre blanc was also one of the sharpest weapons of Nouvelle Cuisine in banishing flour based sauces from restaurant sauces . So , with one fell swoop , you can be trendy , healthy , and haute cuisine with a single recipe . Wow !
If you wish to be a serious cook , you need this book !
005 4 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 .
006 4 When I was in grade school I observed that the food with the best flavor always ended up stuck to the pan . Over decades of reading cookbooks this became the emperor's clothes of cooking to me . It was in reading Peterson's Sauces that I had my epiphany : Continental chefs had been taking advantage of this fact for centuries in their preparation of tasty sauces . For me this turned the world of cooking on its ear . In my own experience , Sauces was the single most important cookbook I could ever have bought .
In this book Peterson meticulously explores every style of sauce , starting with the backbone ingredients and working through the flavoring additions . He develops the topic of ' integral ' sauces beautifully . And this alone is worth the full price of the book . Gravies , flavored mayonaises , the classic French white sauces , purees of vegetables , gelees , and more are to be found here . The book is encyclopedic in scope , meticulous in its explanations , brimming with love of the topic .
While every good cook must one day master the ideas in this book , not every cook is ready for this book . Peterson was trained as a chemist before he was trained as a chef . And as a chef he works as a teacher . So he is much more interested in teaching you to think about sauces for yourself than in giving you a list of specific recipes for specific sauces . Many of the recipes are written for commercial kitchens , making translation to home use even more difficult . If you are a ' recipe cook ' and are just interested in 1000 detailed step-by-step recipes for 1000 specific sauces , this book will disappoint . Nor is this an ideal book for anyone who has less than half a dozen good cookbooks and as many years of kitchen experience - unless one is training as a chef .
For those who wish to internalize the principles of sauce-making and to improve every single savory dish they might cook , it is impossible to imagine a better book . Those who invent food for themselves and seek ever better flavor in dishes will find this book to be among the most impactful and valuable cooking books they own .
007 4 This is a great book , but it's not for recipe cooks . If you're looking for recipes , go to allrecipes.com and get a bunch . I think this is one of the best cooking books I have ever read , it sits right next to the Oxford Companion To Food . Both are encyclopedic , really explaining what is what , the history , giving you insight into real processes and techniques for doing things . To me this book is for learning the basic in-depth skills , giving you background , etc , so that you can innovate and create things on your own with whatever you happen to have around you . I really love this book . But again , if the reader is looking for a book that is going to give them recipes for tartar sauces , best look elsewhere ! This is NOT the book for you ! However , if you want to learn just what a sauce is , the ways they are thickened , the various ingredients that go into them , their purpose in the meal , etc , then you've just found what is possible the only book on the shelves that is going to give you a clear answer . I really like this book , can you tell ?
008 4 I LOVE all of James Peterson's books , but this one is in a class by itself . It doesn't matter if you're the Chef de Cuisine in a top restaurant , an ambitious home cook , or just a food nut , you'll appreciate this book .
This is not a list of recipes . Mr . Peterson doesn't want to tell you what to do ; he wants to teach you how to cook . Be prepared for history , food science , analysis of ingredients and techniques , notes on substitutions and further ideas for exploration , and eventually . . . recipes that illustrate all of the above .
If you're interested in recipes only , look elsewhere - - you'll be annoyed that these are measured out in restaurant quantities by weight ( this is a professional book at heart ) and you'll likely be annoyed that they're hard to make , since without the background knowledge of the rest of the book you won't know what you're doing . You'll also likely remain in the dark , glued to your Betty Crocker , toiling in the kitchen following the minutia of lists of instructions you don't even understand . But why hide from life ? Throw off the shackles , buy some Peterson , and learn how to cook . My friends are amazed after dinners when they learn that I made up all the recipes . The credit belongs to Mr . Peterson . He taught me how to do it - - how to go from thinking hmmm , maybe apples and basil would taste good together . . . to knowing how to make a sauce and build a dish around it .
A great feature of this new edition is the photographs . He shows clear pictures of many important sauces at different steps along the way , so you can see how they're supposed to look . This removes a lot of the stress of trying something completely new . Amazingly , Peterson took all the pictures himself , and they're brilliant . I'm a photographer , and do not how to take food pictures as well as he does .
So what else can I say ? His Essentials of Cooking is also excellent . A great reference for the basics . So is his Glorious French Food , if you're looking for a phone book sized primer on French dishes , ingredients , and techniques . Fish and Shellfish and Splendid Soups are the best in their class . Vegetables is good , although I don't feel it's in the same league as his others . I'm waiting for a more thorough and authoritative update .
Anyway , in short : buy this book ! It would be a bargain at $100.00 .
009 4 This book covers everything that you might ever want to know about sauce making . I have given the chapter titles below to help you to understand what is covered in the book .
The chapters are as follows :
1 . History of Sauce Making
2 . Equipment
3 . Ingredient
4 . Stocks , Glaces , and Essences
5 . Liaisons
6 . White Sauces for Meats and Vegetables
7 . Brown Sauces
8 . Stock Based and Nonintegral Fish Sauces
9 . Integral Meat Sauces
10 . Integral Fish and Shellfish Sauces
11 . Crustacean Sauces
12 . Jellies and Chaud-Froids
13 . Hot-Emulsified Egg yolk Sauces
14 . Mayonnaise-based Sauces
15 . Butter Sauces
16 . Salad Sauces , Vinaigrettes , Salsas and Relishes
17 . Purees and Puree-thickened Sauces
18 . Pasta Sauces
19 . Asian Sauces
20 . Dessert Sauces
The author gives you not only recipes for sauces but he tells you want to do and not to do and how to fix broken sauces if that was not your intent . The recipes are given in US and European increments .
The does more than just give sauce recipes . There are many recipes included in this book that are much more than just sauce . I will list just a few to give you an idea of content :
Coq Au Vin ( Rooster Braised in Red Wine )
Lobster a la nage ( Lobster in a Lobster Court Bouillon )
Steamed Bass Fillets with Yogurt Curry Sauce
Salmon en Papillote with Julienned Vegetables .
My only compliant of the book is that there could be more pictures of the various stages like they included in The Professional Chef by the Culinary Institute of America .
All in all I think this is a wonderful book .
010 4 The book :
In twenty chapters , Mr . James Peterson reviews , details , lists , describes and definitely reveals all topics and aspects related to the essence of cooking : Sauces .
You start with a brief , joyful and full-of-information chapter about the history of Sauce making . Equipments to follow , with smart advises to have you avoiding spending money on the wrong piece . Three chapters after this give you the basic of the sauce which are ( 3 ) Ingredients , ( 4 ) Stock , Glaces [ , Jus ] and Essences and ( 5 ) Liaison . You would plunge endlessly after this in recipes of sauces in fifteen beautiful and delicious chapters leaving no information behind , and covering sauces of all kinds and for all types of food , from white sauce , through meat and fish sauces , salad sauces , puree sauces , pasta sauces , Asian sauces and finally dessert sauces .
In hardcover , more than 600 pages in total , 32 colored pages with clear useful photos , and 7 appendixes that include Glossary of terms and full Index , the presentation of this book is excellent .
Opinion :
One can argue that you do not need such deep book for cooking . Well , this is incorrect , since the book is well chaptered , enabling using it for ( a ) getting quick recipe for the dinner tonight ; ( b ) reading completes chapters for academic research ( ? ) ; ( c ) or enjoying few hours of quiet and entertaining readings . The Recipe Contents index in the beginning is very helpful for the amateur of cooking , the indexes and appendixes are of similar value for the researching work and the reading of chapter-by-chapter is adequate for reading hobby . The style of writing is excellent considering the subject . One minor defect is the absence of clear picture and separate chapter ( or chapters ) about the Arabian and Middle Eastern sauces , since it is embedded unnoticeably in the contents and not separately detailed for obtaining its unique tastes ( try Nigella Lawson books on this topics ) . However , the well-structured contents and the wide knowledge that you would obtain from this book waive off any serious critics . The book is definitely nothing like cold and technical the complete book of . . . series .
Reading the first three chapters would give you a strong command on cooking in general and in preparing sauces in particular , although it is not necessary if you are simply looking for recipes . Some titles like The Relative Thickening Power of Liaison might be offensive , but do not be troubled , since it is rather useless for home cooking , and followed by titles like A Few Thoughts about Wine , would definitely calm you and give you good idea about the character of the writer .
In few words , it is great book , a valuable assistance and guide for new pleasures of cooking and enjoying foods and really deserves to purchase and embellish your bookshelf or library for long time .
011 4 I purchased this book hoping I can get a good recipes for making BBQ sauces , salad dressings or salsas and things of that nature . The book is highly technical . The first five chapters go through the history and details of sauce making . Eventually I might read this , to get a good background , but that wasn't my reasoning for purchasing the book .
The chapters that follow are White Sauces , Brown Sauces , Stocks , etc . The problem I have with this book , is that at the beginning of the chapter it details one recipe , doesn't usually tell you what the sauce accompanies , then goes through talking about variations upon the sauce in short succinct paragraphs . All in a very technical nature with ingredients that I cannot find easily like Deer or Rabbit for example . Furthermore the majority of the Recipes are distinctly French in nature , with a very small chapter dedicated to Asian Sauces at the end .
A lot of work went into writing this book and I believe it is a must for the professional Chef , but not for the average cook such as myself who want to quickly find a peanut sauce recipe that goes well with my spring rolls .
012 4 How can one guy know so much ? The award is appropriate . Peterson's book is the first I grab when trying to remember something or when ignorant of the fine points . The book's encyclopedic coverage is great ; people should use it for sauces . If they can't rely on memory as to what temp to roast a chicken , one can grab the Joy of Cooking , Kafka's Roasting , or any of two hundred other general books that offer the basics . Peterson offers the most discriminating cook a helpful hand and a new insight into a demanding area of the culinary discipline . A must have for the cookbook library .
013 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
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 !
014 4 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 !
015 4 This book is excellent for anyone who enjoys cooking whether they're a merely competent cook or a highly skilled chef . Peterson infuses the book with his encyclopedic knowledge of all things epicurian and a subtle sense of humor in a way that makes it eminently readable and useful .
The real benefit is that it provides the fundamentals behind making sauces . Anyone looking to expand their repetoire by learning how to make new and creative sauces , or who just needs clear direction on how to make the classics will enjoy this book .
Some may find the amount of technical terminology ( glaces , coulis , etc . ) daunting at first , but Peterson presents the terms and concepts in a way that can be readily understood . Sauces is not a recipe book per se , but a first rate instruction manual that happens to include many good recipes . The recipes are clear , but require some grasp of cooking basics .
016 4 This is a book to have on your shelf . I have been collecting catering books since I started out in catering college back in london , England . I got the first book of sauces that Peterson wrote , and when I see the new one ( 4th Edition ) I had to have it . It's easy to follow , and helps the mind to flow with thoughts of great sauces . I love what I do , being a professional Chef , and would recomend this book to anybody .
017 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
If you are looking for a recipie book to throw over something when you get home from work-pass this book up ; It will overwhelm and confuse you .
If you truly want to learn how sauce is made-this is it !
Starting with stocks and moving through the basics of about every sort of classical sauce , it not only tells you the method , but the theory and how to take it where you want to go . These are the methods that pros such as myself use on a daily basis in the finest kitchens to create those wonderfull sauces that you get on plates .
There may be some terms and ingredients you are not familar with-but , as cooking is a grand adventure , you will have a wider taste and knowldge of the craft .
I do warn you that you will really sit down and read this book and asorb it . I have been cooking for almost 10 years in fine kitchens , and I have been learning things almost from the first page ! Plus , in this new edition , he covers more exotic things such as Thai style curry pastes and other Asian stocks and sauces . . making the book even more usefull that it was before .
EVERY pro chef and skilled home cook should have this book !
018 4 If you are looking for a recipie book to throw over something when you get home from work-pass this book up ; It will overwhelm and confuse you .
If you truly want to learn how sauce is made-this is it !
Starting with stocks and moving through the basics of about every sort of classical sauce , it not only tells you the method , but the theory and how to take it where you want to go . These are the methods that pros such as myself use on a daily basis in the finest kitchens to create those wonderfull sauces that you get on plates .
There may be some terms and ingredients you are not familar with-but , as cooking is a grand adventure , you will have a wider taste and knowldge of the craft .
I do warn you that you will really sit down and read this book and asorb it . I have been cooking for almost 10 years in fine kitchens , and I have been learning things almost from the first page ! Plus , in this new edition , he covers more exotic things such as Thai style curry pastes and other Asian stocks and sauces . . making the book even more usefull that it was before .
EVERY pro chef and skilled home cook should have this book !
020 4 As others have commented , this isn't designed to be a recipe book . Instead , this book * teaches * you what sauces are all about . You'll learn the history . You'll learn the techniques . You'll learn the ingredients . In the end , you will be armed with the knowledge to * create * your own sauces rather than just execute others ' recipes . This ranks up there as one my most cherished books on cooking . Any serious cook who cares about sauces should get this !
021 4 If you only read one book on making sauces in your life , make it this one . Winner of the James Beard Foundation's Cookbook of the Year Award . Covers all the basic and advanced sauces , variations , in-depth information on how various ingredients add to or detract from the perfect sauce , as well as how to fix a sauce you've messed up .
022 4 It's a book , yes , and it does have recipes . But it's not a cookbook . It's an incredible tome of reference material ; there's a huge section on various ingredients and cooking implements , right down to what kind of metal is best on which pans for what purpose and the optimum construction of spatulae .
It contains a brief rundown of the evolution of classical French cooking , from which a great deal of contemporary sauces emerged . The in-depth information on various kinds of stocks , how to make them , the best way to alter their consistency , the best cuts to use and how using bones instead of meat will change the character of the broth , ways to cook with meat that's been used to make stock so it doesn't go to waste , is just incredible . I'm excited about STOCK . Even for me that's something .
The greatest thing about this book is the depth in which it covers . . . basically everything . Techniques for many , many sauces are covered , and almost always contain several subsections detailing the differences in technique between making the sauce with different kinds of fat , different stocks , thickeners , ingredients . . . the book is nearly 600 pages of tightly-packed information , and the only pictures are on about 20 ( unnumbered ) glossy sheets near the beginning , detailing several very useful and generic step-by-step examples of different sauces , including red Thai curry , caramel , beurre blanc , Bernaise and others .
The even deeper value here is the excellent introduction to the general spices and methods used in various cultures as the basis for their cooking . While you might not realize exactly what you're looking at unless you have some previous experience , assuming you've cooked at length in any of the cultures whose sauces are described , you'll realize you can adapt many of the ingredients used in their sauces to gain a better understanding of their cuisines in general .
If you like to cook , you'll like this book . If you LOVE to cook , you NEED this book - - unless it's actually your profession , but even then I do believe it'd still be a useful reference . As an amateur but enthusiastic kitchen-dweller , I adore this , and it will keep me cooking and experimenting with new sauces and dishes for a VERY long time to come .
I paid a good deal more at a brick and mortar retailer , and am fine with that ; it was worth every penny . The price you get here makes it an absolutely essential purchase .
023 4 The chapter on cookware covering everything from cast iron , enameled cast iron , stainless steel , non stick , aluminum , etc ; is worth the price of the book alone . Having been in the metallurgical field for years , in addition to the culinary field , his knowledge is right on . Everything you always wanted to know about sauces but was afraid to ask .
024 4 A well-made sauce can add exquisite flavour and artistic flare to a meal ( as well as cover up a dish that is overdone or lacking in flavour ) . Making a delicious sauce is both a science and an art to which James Peterson brings clarity . Time will show Classic and Comtemporary Sauce Making to be a classic included in both the novice cook's and professional chef's repetoire of cookbooks . ( I actually own this book and use it . )
025 4 The author has bravely re-taught the whole subject of sauces . It is comprehensive in scope , but more impressive in quantity than quality . If you are a culinary professional and know your way around the saucier's station , you will profit from this book ; if you are the typical home cook , do not buy this book . This book comes with a distinctive culinary philosophy . I strongly disagree with the author's viewpoint . I had high hopes for this book , but was sorely disappointed .
This book is a master class for experienced professionals who has had his turn at the saucier's station ; consider it as a supplementary text to something like Escoffier , not as a substitute or primary text . Its primary value is in re-teaching sauces from a perspective very different the classic approach , rather than a reliable source of information . Perhaps Esoffier needs updating , but this book ain't it . Analyzing the recipes to see where the author has gone right and where he has gone wrong is an excellent test of your culinary skill and is a good exercise for a chef reaching for the next level in his culinary career .
A sampling of things I did not like :
Page 6 : ' a bread-thickened sauce may not be appealing in a contemporary dish . Binding sauces with nut butters , however , is both authentic and satisfying . ' Not . I think I would prefer the bread .
In the preface he states : ' Chefs are not only eager to invent new taste combinations and improve upon older methods but have set out to make sauces healthier and less rich . ' The author is clearly part of a small , dedicated cadre of foodservice professionals who mourn the passing of nouvelle cuisine a la Troisgros .
There is a complete listing of all recipes in the TOC , an especially nice feature I wish more cookbooks would have .
Page 89 : ' Most of the recipes in this book that use stock call for brown stocks , mainly because they have a richer , more complex flavor . ' This statement is to misunderstand the basic nature of sauces . He seems to prefer bright , complex flavors , even where this is inappropriate . This is a mistake typical of newbies . A sauce , more often than not , is to complement and extend the flavor of an entree and serve as background , not add to its culinary profile . The author does not seem to understand the difference .
Chapter 7 : Page 164 - 165 represents the heart of the author's culinary philosophy : ' The flavor of a thick , deeply colored sauce is often a disappointment if too much thickener has been used or if the sauce has been overly reduced ' ( Really ? Why ? ) . He advocates sauces of soup-like consistency , and serving entrees in soup bowls with soup spoons . Many of his recipes resemble a cooked piece of protein served in a broth .
On page 299 regarding lobster , ' Although traditional sauce americaine is normally quite thick , so that it can coat pieces of lobster , modern chefs and their clientele are often pleased to have lobster in a sauce with a more brothlike consistency ' . Is he advocating lobster soup ?
Page 432 : ' The advantage of using vegetable purees rather than starch as thickeners is that they provide flavor of their own and a natural , wholesome texture to the sauce . ' Well , no , a sauce should not be adding flavors of its own unless your main ingredient is of inferior quality or flavor .
In the intro to chapter nine ' Integral Meat Sauces ' , the author states : ' A well-made integral meat sauce is an extract of a food's natural flavors and should capture and heighten the flavor of the food being presented . ' No , a correct sauce will serve as a background to let the entree's flavors shine and be the star , not to add yet more wacky flavors of its own .
The chapter on asian sauces is laughably off-target , as is the chapter on wine . Judging by some of the peculiar comments in the dessert sauce chapter , one suspects that the author is parroting other cookbooks rather than personal experience .
Throughout , the author shows a preference for butter-finished or reduced cream sauces and often refers to a revolt against starch thickened sauces . In fact , the reverse is true : people revolted against the fabulous amounts of cream and butter called for by the type of sauces called for by Petersen , saying they were too heavy in texture , fatty , and oily . On page 141 ' White Sauce ' , his updated version of veloute , is really just a beurre blanc with a little meat jelly ( stock reduced to jelly-syrup texture ; plus he has 2 more versions , one based on reduced cream-which is closer to cream soup than a real sauce-and an egg yolk based liaison ) . Rich and tasty ? Yes , but hardly any more delicate , light , or complementary than a classic veloute , and more likely to mask food flavors that classic sauces .
The only use the author seems to have for the classic bechamel sauce is a vegetable gratin ; yet , a proper bechamel should be the solid base for most of a restaurant's sauces .
There is a chart comparing the viscosity of various sauces on page 561 , but it is more interesting than practical . Plus , the title spells ' Liason ' , and twice has ' qu ' instead of ' qt ' .
p . 536 has ' see chapter 000 ' . In the Glossary , his statements on Sauce Espagnole are not correct .
The author has the annoying habit of misusing the verb ' moisten ' . The original , rather sloppy translation of Escoffier often used this word , usually incorrectly ; the author has continued the tradition of not using this word correctly . When you see this word in the text , think instead of words like ' flood ' or ' drown ' .
026 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
Peterson certainly is establishing himself as chef whom chefs go to for resource , e.g . his excellent soup volume , essentials in techniques , etc . This is available and useful for chef wannabes as well .
It is massive in nearly 600 pages , and includes history , then equipment discussion , then sauce basics of stocks , glaces , essences , liaisons . Then into the whites , browns , nonintegral and integrals , jellies , egg-yolk , dessert , etc .
What makes this such a valuable friend in ones gourmet library is that here is place where organized , trustworthy basics or specific recipe to complete a recipe is available in well done format , with some photos . There as well is wine advice , glossary , bibliography , four page source directory with item distinguishment .
Call this a must for the serious cuisine minded .
027 4 Peterson certainly is establishing himself as chef whom chefs go to for resource , e.g . his excellent soup volume , essentials in techniques , etc . This is available and useful for chef wannabes as well .
It is massive in nearly 600 pages , and includes history , then equipment discussion , then sauce basics of stocks , glaces , essences , liaisons . Then into the whites , browns , nonintegral and integrals , jellies , egg-yolk , dessert , etc .
What makes this such a valuable friend in ones gourmet library is that here is place where organized , trustworthy basics or specific recipe to complete a recipe is available in well done format , with some photos . There as well is wine advice , glossary , bibliography , four page source directory with item distinguishment .
Call this a must for the serious cuisine minded .
028 4 Overall , the book is decent . I like the author's other books , which I feel are all easy to read and is for the amateur and professional cooks .
I am using the book in our Saucier class , and most of the basic information is pretty good . Although Peterson's definition or his recipes for making some of the stocks and sauces are slightly different from Escoffier's classical definitions ( i.e . , the demi glace )
The new section on Asian sauces is the portion of the new book which I was looking forward to read . However , it focuses more on Japanese sauces ( and the ingredients used are practically all the same ) . The Ponzu Sauce , didn't even call for the use of the Japanese citrus Ponzu ( might as well call it the imitation Ponzu Sauce ) . The Vietnamese Fish Sauce ( Nuoc Cham ) recipe is pretty good , but can be a little more authentic ( although my chef instructor did like this sauce I prepared in class ) . This section can totally improve with greater coverage of other Asian sauces , such as those from Korea in the future edition .
029 4 I ordered this book after enjoying the author's Vegetables . I love the photos , but there is just too much information for me . If I were serious about learning how to make really complicated sauces , then I think I'd get more use out of this book . But I was a bit overwhelmed after flipping through it on my first look , so it's on my shelf right now .
030 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
I really can't think of anything that hasn't already been said . This is an excellent book which will help any serious cook take their cooking up to the next level . Even sauces which we are already familiar with can be fine tuned with the information in this superb reference . Don't hesitate , just order it .
031 4 I really can't think of anything that hasn't already been said . This is an excellent book which will help any serious cook take their cooking up to the next level . Even sauces which we are already familiar with can be fine tuned with the information in this superb reference . Don't hesitate , just order it .
034 4 This tome on sauce making is easily the most thorough coverage I have ever been exposed to . Well , it's the only one I've been exposed to , and I doubt there is anything as complete as this .
Readable , in-depth , expansive , edifying , and complete .
This is a book that needs to be studied and intellectually digested over a period of time as if one were attending college to become a world class chef . This is professional material and should be treated accordingly .
A prized gift for the professional , the potential professional , and the ( really ) serious home cook .
That being said , if you want to just whip up a quick sauce in the pan , I'm not sure this will serve your needs . There are dozens of sauce recipes , and they're good , but the idea behind the book is to teach you how to use a particular technique , then apply your knowledge in your own unique way . This is a get a PHD in sauces , not a whip-it-up-quick index card recipe book .
Twenty muscular chapters include :
1 . A Short History of Sauce Making
2 . Equipment
3 . Ingredients
4 . Stocks , Glaces , and Essences
5 . Liaisons : An Overview
6 . White Sauces for Meat and Vegetables
7 . Brown Sauces
8 . Stock-Based and Non-Integral Fish Sauces
9 . Integral Meat Sauces
10 . Integral Fish and Shellfish Sauces
11 . Crustacean Sauces
12 . Jellies and Chauds-Froids
13 . Hot Emulsified Egg Yolk Sauces
14 . Mayonnaise-Based Sauces
15 . Butter Sauces
16 . Salad Sauces , Vinaigrettes , and Relishes
17 . Pruees and Puree-Thickened Sauces
18 . Pasta Sauces
19 . Asian Sauces
20 . Dessert Sauces
A superb instructional manual that will make you an expert if you study and apply some effort . It gets my highest rating and reccommendation for anyone who craves praise for their cooking prowess ( like me ) .
- Alleyrat
035 4 James Peterson is a brilant read in the culinary field . his experiences are read through almost all his books . My favorite is sauces . Top knotch . He lived and did these sauces up and to the five mother sauces . It is good reads until you have kids , but still usable as a mom !
036 4 This complete revision of a James Beard Award-winning classic is quite simply a ' must ' for any library creating a comprehensive , professional culinary section . It proved an essential sourcebook upon its initial publication nearly two decades ago and remains a classic - reappearing in revamped form to reflect expanded professional attention to sauces adapted from culinary traditions around the world . Chapters offer an easy pairing of sauce to food with such chapter headings as ' Integral Meat Sauces ' and ' Using Crustacean Flavors on Meat and Fish ' . A number of less substantial titles offer saucemaking recipes , but this delves into the influences on success and differences between average and superior results , and is a clear winner among competing saucemaking titles . Very highly recommended .
037 4 This book is a great tool for those who are attending a culinary school for it provides an in depth understanding of sauce making . To quote one of my Culinary professors , . . . this book is a must for every kitchen's cooking library . If you want to become a good sauce maker , you need to read this book .
038 4 Absolutely , as other reviewers have noted , this is a book more geared toward very serious home cooks and even professional chefs . It contains entries on foodstuffs very rarely seen on modern tables , like chilled meat jellies .
I find the occasional technique too vague or minimally described . I also find Peterson's tone rather arrogant at times , like when he talks about the right consistency for some sauces that may be properly made in more than one style .
I also think he occasionally underseasons and undersalts , and blindly repeats some mantras that simply aren't true . He says at one point that unsalted butter is often fresher than salted . I know that's just a fact that goes without saying to a lot of cooks , but as anyone who's ever worked in a market can tell you , it's ludicrous . If anything , salted butter is more likely to be fresh because it sells so much quicker than unsalted . A quick perusal of expiration dates in your grocer's case will verify this . ( It's especially true with European-style butters in specialty shops , even in busy stores . ) And again , I think he undersalts frequently anyhow .
Not a book for the casual cook , and I wouldn't buy it for the main-dish recipes . This is where you go to learn the classic techniques ( most of which you won't use more than a few times a year ) . Can be a fun read as much as anything else .
042 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
I actually had to order this book twice . Once because the seller mislabled and sent it to the wrong person . The wrong person of course did not want to give up this book . I don't blame him .
This is the most indepth sauce book I have ever come across . Someone else reviewed this book far better than I could . This is what he had so say about it .
The book appears to be aimed towards the professional reader who may be wondering , aside from the myriad vagaries of saucemaking , how on earth to incorporate these sauces into a service schedule . Seriously , how do you keep your Sauce Americaine alive for hours with all that fresh lobster coral in it ? One no longer has to wonder .
It's not a book for everyone , especially if you just want a primer . It does some laying out of steps on the how's , but the concentration is on the why's . If you're looking for an informative and experiential discussion on the art of Saucing , with recipes to boot , then here it is .
It's a great for anyone interested in making better sauces .
043 4 I actually had to order this book twice . Once because the seller mislabled and sent it to the wrong person . The wrong person of course did not want to give up this book . I don't blame him .
This is the most indepth sauce book I have ever come across . Someone else reviewed this book far better than I could . This is what he had so say about it .
The book appears to be aimed towards the professional reader who may be wondering , aside from the myriad vagaries of saucemaking , how on earth to incorporate these sauces into a service schedule . Seriously , how do you keep your Sauce Americaine alive for hours with all that fresh lobster coral in it ? One no longer has to wonder .
It's not a book for everyone , especially if you just want a primer . It does some laying out of steps on the how's , but the concentration is on the why's . If you're looking for an informative and experiential discussion on the art of Saucing , with recipes to boot , then here it is .
It's a great for anyone interested in making better sauces .
044 4 This isn't just a helpful cookbook , it's a joy to read too . I found many new things in it that I plan to use , but I enjoyed reading it also . Highly recommended !
045 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
Like many people in the last generation or so , I did not grow up with sauces . My mother told of the sauces that her mother made back after the depression , but dismissed these as being unhealthy and only useful as a way to stretch small portions of meat for a big family .
However , a good sauce really can tie a meal together . It is a way of taking something good , and turning it into the sublime . It can even rescue something not-so-good and make it quite delicious . How many times have you seen children only willing to eat certain foods that are smothered in gravy or ketchup ?
And so we come to Peterson's Sauces . This is not a book of recipes ( although it contains many ) , but instead a history and a textbook of saucemaking . I didn't think that I was especially interested in sauces of the middle ages , but as I read that chapter I think that it gave me a better understanding of the foundations of sauces . If you are really interested in sauces , this book might be the only sauce book that you'll ever need . It will give you an understanding to become a sauce artist , and not just a sauce technician .
I have only made a small dent in reading this tome , but already it has improved my cooking . I was recently able to put together a delicious mustard veloute that would have been impossible for me before reading this . If you are serious about sauces , especially if you are serious about cooking , then I highly recommend this book . If you are just looking for a couple of quick and easy sauce recipes to enhance your cooking , then I suggest you buy something a little ' lighter ' .
046 4 Like many people in the last generation or so , I did not grow up with sauces . My mother told of the sauces that her mother made back after the depression , but dismissed these as being unhealthy and only useful as a way to stretch small portions of meat for a big family .
However , a good sauce really can tie a meal together . It is a way of taking something good , and turning it into the sublime . It can even rescue something not-so-good and make it quite delicious . How many times have you seen children only willing to eat certain foods that are smothered in gravy or ketchup ?
And so we come to Peterson's Sauces . This is not a book of recipes ( although it contains many ) , but instead a history and a textbook of saucemaking . I didn't think that I was especially interested in sauces of the middle ages , but as I read that chapter I think that it gave me a better understanding of the foundations of sauces . If you are really interested in sauces , this book might be the only sauce book that you'll ever need . It will give you an understanding to become a sauce artist , and not just a sauce technician .
I have only made a small dent in reading this tome , but already it has improved my cooking . I was recently able to put together a delicious mustard veloute that would have been impossible for me before reading this . If you are serious about sauces , especially if you are serious about cooking , then I highly recommend this book . If you are just looking for a couple of quick and easy sauce recipes to enhance your cooking , then I suggest you buy something a little ' lighter ' .
047 4 ' Sauces ' is a well written book and a fascinating read ; the organization takes a bit of getting used to . It covers the principles of Escoffier , makes that practical , and does some marvelous delving into contemporary sauces of all sorts .
Being a home chef I'm still absorbing and trying a lot of advice Peterson gives here . I use it to supplement other things I may be working on , because in some way shape or form , it almost always comes down to having a great sauce to go with what you're having for dinner , be it simple or complex . And this definitely helps in that department .
Need a luscious brown sauce for an impressive meal ? How about a mayo made with a nice lobster infused oil for a special sandwich or salad ? Why not improve the flavor of your tomato sauces ? What about thickening your sauces with purees ? Unless it's an integral sauce of course , but even then . . . this is all evolving even as it adheres to tried and true methods , isn't it ?
The book appears to be aimed towards the professional reader who may be wondering , aside from the myriad vagaries of saucemaking , how on earth to incorporate these sauces into a service schedule . Seriously , how do you keep your Sauce Americaine alive for hours with all that fresh lobster coral in it ? One no longer has to wonder .
It's not a book for everyone , especially if you just want a primer . It does some laying out of steps on the how's , but the concentration is on the why's . If you're looking for an informative and experiential discussion on the art of Saucing , with recipes to boot , then here it is .
It's a great for anyone interested in making better sauces .
048 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
As a chef , I use this book for both recipes and inspiration . I find it very well written and layed out in an easy to use format .
I purchased this edition after borrowing an older edition from a friend and finding I didn't want to return it . It is not just a cookbook or a reference book , it is like an epic novel of sauces . Sometimes I can't put down . Any foodie would be thrilled to have this information at their fingertips .
049 4 As a chef , I use this book for both recipes and inspiration . I find it very well written and layed out in an easy to use format .
I purchased this edition after borrowing an older edition from a friend and finding I didn't want to return it . It is not just a cookbook or a reference book , it is like an epic novel of sauces . Sometimes I can't put down . Any foodie would be thrilled to have this information at their fingertips .
051 4 Haven't gotten a chance to delve deeply yet . . . . . . . but I can tell you , this is the book that is recommended by culinary professionals . After a day of Buerre Blancs , Espagnoles and Chateeau Briand aux Champignon , our Chef-Instructor showed us his copy of Sauce and recommended we go get it .
Do the research people ! If you did , I wouldn't need to tell you that Amazon had the best price . ( I payed $24.95 at the time )
052 4 Haven't yet cooked from this book , but reading through it makes me think that this book will be in use for years . Lots of background info and variations on sauces . I am sauce challenged , so I think I will really enjoy this . Read the review first through Saveur magazine and contemplated buying it for a while . Glad I did .
053 4 I gave this book to my son-in-law who wanted a good cookbook for sauces for his birthday . He had several possibilities in mind , but hadn't seen this one . When I read the description and reviews it seemed clear this was the overall best choice . The feedback I got from my daugter and son in law were all in superlatives . This book far surpassed anything he had imagined . I know I've made a hit with my little grandchildren when I hear they want to sleep with their gift . Well , my son-in-law took the book to bed with him and fell asleep reading it . . .
054 4 well the item that i purchased from the amazon.com is really nice and really of what i'm expecting and besides it is exactly delivered on the second day as what they say on their promo .
055 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
The book is excellent I would have liked to have seen picture results of the recipe but other than that it is a well designed book . I would recommend this to a friend .
056 4 The book is excellent I would have liked to have seen picture results of the recipe but other than that it is a well designed book . I would recommend this to a friend .
057 4 This book covers the basics of sauce making , ( including stock making , aspics , chaud-froids , etc . ) and if you're serious about cooking , this book is a must-have reference . The book describes sauce making from the eighteenth century up to today , just to give some perspective on how things have evolved from the court of Louis XIV where money was no object , to today's restaurant kitchens . You get the low-down on everything from the classic Escoffier-style demi-glace based sauces to the more modern sauce techniques that eschew starchy liaisons . Sauces from Italian and Asian cuisines get some coverage , although the emphasis is on French technique . If you learn from this basic reference you'll have learned the basic principles to try innovating on your own .
058 4 The best sauce book ever written . Good for average to above average cooks . May be a little confusing to the beginer .
059 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
A few wonderful sauce recipes , however it definitely is a buy I wish I could take back . The sauce recipes included seem to be written out in complex formulas . . . when they can easily be simplified and still be just as wonderful . I found my other cookbooks are often of much more use when it comes to learning the basics of sauces . This book is very out-dated .
060 4 A few wonderful sauce recipes , however it definitely is a buy I wish I could take back . The sauce recipes included seem to be written out in complex formulas . . . when they can easily be simplified and still be just as wonderful . I found my other cookbooks are often of much more use when it comes to learning the basics of sauces . This book is very out-dated .
061 4 I ordered this hoping it was what I wanted . A book to guide me and help me understand how to make different types sauces . This book delivered big time . I now consider it a part of my cooking basics .
062 4 This book is what I have been seeking . An encyclopedia of sauces , easily prepared , to enahnce the flavor of just about anything we conjure up in our kitchens as head cook and bottle washer . It is a great investment , and have learned much already . Take inexpensive cuts , and make taste like the best . Recommend highly !
063 4 Bought the book as a Christmas gift . It looks wonderful and I hope to be the beneficiary of the recipient's learning !
064 4 A provocatively clear culinary experience . Especially for the novice foodies who can't make it to the commercial world of cooking on anything other than a plate and a palette .
065 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
I was looking for a book on sauces , and I got one . Every sauce since history , most of which are impractical if you are not a chef , but an ocasional good cook at home . It was an amazing book though I read it cover to cover ( it's huge ) , but I'll probbly only ever use 1 / 3 of it . Worth it if you read cookbooks like history , skip it if you want to learn to make these sauces .
066 4 I was looking for a book on sauces , and I got one . Every sauce since history , most of which are impractical if you are not a chef , but an ocasional good cook at home . It was an amazing book though I read it cover to cover ( it's huge ) , but I'll probbly only ever use 1 / 3 of it . Worth it if you read cookbooks like history , skip it if you want to learn to make these sauces .
067 4 The best-looking recipe shown in the photos is a roasted chicken . The only problem is I can't find the oven temperature anywhere . Also , the recipe was listed in the index on the wrong page . So my confidence is shaken although it is clear chef Patterson knows his stuff . Can someone clear this up ?
068 4 I should have respected a few other reviewers and not purchase this book . After I got it , with Cooking by the same author , I returned it because it was too much . The Cooking book by the same author was okay , but if you add this book with Cooking , it is overkill . Cooking by itself is good unless you are big into sauces . I was not impressed , and I am a good cook but not with a lot of time that Sauces required to get the sauces right .
069 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
I have not received my book yet . I have sent emails and to date have not gotten any response . Very upset ! ! ! ! ! !
070 4 I have not received my book yet . I have sent emails and to date have not gotten any response . Very upset ! ! ! ! ! !
071 4 If you want names , ingredients and recipes this is the book . If you want to understand sauces so you can cook without a book , then skip this one .
072 4 we bought this book for my son - he is in his first year of culinary school in dallas . he wants to specialize in sauces and was thrilled with this book . it is the best sauce book on the market .
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
THIS IS A FABULOUS BIBLE OF SAUCES . IF YOU WANT IT ALL , HERE IT IS . I WAS SO DELIGHTED WHEN I RECEIVED IT AND DUG RIGHT IT . NOT ONLY ARE ALL THE SAUCES WITH THEIR HOW-RECIPES IN THIS BOOK BUT ALSO SOME HISTORY ON HOW THEY CAME ABOUT . THOSE GREAT SAUCES YOU SOMTIMES RECEIVE IN FANCY RESTAURANTS , THE KIND YOU WISH YOU KNEW HOW TO MAKE . . . ARE ALL HERE PLUS MORE . ANY COOK WISHING TO BETTER HIM OR HERSELF SHOULD PICK UP A COPY OF JAMES PETERSON'S SAUCES ; CLASSICAL AND CONTEMPORARY SAUCE AND MAKE IT REQUIRED READING .
040 4 This review is from :
Sauces : Classical and Contemporary Sauce Making ( Hardcover )
THIS IS A FABULOUS BIBLE OF SAUCES . IF YOU WANT IT ALL , HERE IT IS . I WAS SO DELIGHTED WHEN I RECEIVED IT AND DUG RIGHT IT . NOT ONLY ARE ALL THE SAUCES WITH THEIR HOW-RECIPES IN THIS BOOK BUT ALSO SOME HISTORY ON HOW THEY CAME ABOUT . THOSE GREAT SAUCES YOU SOMTIMES RECEIVE IN FANCY RESTAURANTS , THE KIND YOU WISH YOU KNEW HOW TO MAKE . . . ARE ALL HERE PLUS MORE . ANY COOK WISHING TO BETTER HIM OR HERSELF SHOULD PICK UP A COPY OF JAMES PETERSON'S SAUCES ; CLASSICAL AND CONTEMPORARY SAUCE AND MAKE IT REQUIRED READING .
