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Title: Sauces : Classical and Contemporary Sauce Making by James Peterson ISBN: 0-471-29275-3 Publisher: John Wiley & Sons Pub. Date: 13 January, 1998 Format: Hardcover Volumes: 1 List Price(USD): $44.95 |
Average Customer Rating: 4.53 (19 reviews)
Rating: 5
Summary: The BEST
Comment: This book is for the professional or SERIOUS hobby cook. It is NOT for someone coming home from a long, hard day at work looking for a quick sauce to slosh over the overcooked maccaroni. It is to be read as a book from beginning to end and kept as a reference tool. The stocks and sauces take time to make, but the results are fabulous. James Peterson is THE master...
Rating: 5
Summary: Listen: NOT for recipe cooks
Comment: 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 ?
Rating: 5
Summary: GREAT book-but be prepared to read and learn
Comment: 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!
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Title: Splendid Soups : Recipes and Master Techniques for Making the World's Best Soups by James Peterson ISBN: 0471391360 Publisher: Wiley Pub. Date: 22 September, 2000 List Price(USD): $45.00 |
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Title: The Sauce Bible : Guide to the Saucier's Craft by David Paul Larousse ISBN: 0471572284 Publisher: Wiley Pub. Date: 28 May, 1993 List Price(USD): $54.95 |
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Title: Fish & Shellfish by James Peterson ISBN: 0688127371 Publisher: Morrow Cookbooks Pub. Date: 01 April, 1996 List Price(USD): $40.00 |
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Title: Vegetables by James Peterson ISBN: 0688146589 Publisher: Morrow Cookbooks Pub. Date: 08 July, 1998 List Price(USD): $35.00 |
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Title: Essentials of Cooking by James Peterson ISBN: 1579651208 Publisher: Artisan Publishers Pub. Date: 01 January, 2000 List Price(USD): $40.00 |
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