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Title: Sauces: Classic and Contemporary Sauce Making by James A. Peterson ISBN: 0-442-02651-X Publisher: International Thomson Publishing Services Ltd Pub. Date: October, 1997 Format: Hardcover Volumes: 1 List Price(USD): $50.00

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Average Customer Rating: 5 (1 review)

Rating: 5
Summary: For Serious Cooks!
Comment: This books gives you the first and last word--and everything inbetween--regarding sauces. Oversize, and nearly 600 pages long, it covers the history of sauce making, the equipment to use, and the key ingredients. Then, there are chapters on making virtually every kind of sauce imaginable--white sauces, brown sauces, meat sauces, egg sauces, dessert sauces, pasta sauces! But it's not just a sauce cookbook; it contains complete recipes for sauce-based dishes, such as macaroni with baked tomato sauce, chicken yakatori, gratineed mussels with saffron hollandaise, fillets of sole with tomatillo and pepper sauce, steak with green-peppercorn sauce, and many more wonderful dishes. The difference between this and many cookbooks is that the sauce is NOT an afterthought--it's an integral part of the dish, and the instructions for making the sauces are excellent and thorough. While it's for serious cooks, and is a reference book as well as a cookbook, many of the recipes are simple, quick, and easy to fix! Includes 30 pages of color pictures that show step-by-step procedures for making basic sauces, such as bechamel.