Sauces:
Classical and Contemporary Sauce Making
Second Edition
by James Peterson

This book proved itself a landmark work, winning The James Beard Foundation's Cookbook of the Year award, and garnering worldwide acclaim.

More than just a compendium of recipes, it explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of almost every sauce imaginable.

This Second Edition addresses the growing appreciation for Asian cuisine, whose bold flavors have helped make it a staple of the modern healthy diet. An overview of both ingredients and techniques for a collection of outstanding recipes is given. Pasta sauces, which were absent in the first edition, get the author's meticulous attention here.

Joining the more than 500 recipes, Sauces: Classical and Contemporary Sauce Making contains 180 color photographs that clearly illustrate the fundamentals of good sauce making. Also provided is a practical discussion of pairing wine and food, as well as guidelines for improvisation and tips for restaurant chefs.

Contents

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 Nonintegral 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, Salsas, and Relishes
17. Purees and Puree-Thickened Sauces
18. Pasta Sauces
19. Asian Sauces
20. Dessert Sauces

Appendices
The Relative Thickening Power of Liaisons
A Few Thoughts About Wine

Glossary
Index

Also see James Peterson's Vegetables

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