{"product_id":"sauces-classical-and-contemporary-sauce-making-fourth-edition","title":"Sauces: Classical and Contemporary Sauce Making, Fourth Edition","description":"\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"2\" border=\"0\" align=\"center\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003eJAMES PETERSON has authored more than fifteen books, including \u003ci\u003eGlorious French Food, \u003c\/i\u003e \u003ci\u003eCooking, \u003c\/i\u003e and \u003ci\u003eBaking.\u003c\/i\u003e Trained as a chef in France, he has taught at the French Culinary Institute and the Institute of Culinary Education.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\" \u003cstrong\u003eDaniel Boulud, Chef\/Owner, The Dinex Group\u003c\/strong\u003e \"\u003cem\u003e\u003cstrong\u003eSauces\u003c\/strong\u003e\u003c\/em\u003e 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.\" \u003c\/p\u003e\n\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eThe acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eEvery 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 \u003ci\u003eSauces\u003c\/i\u003e has remained the go-to culinary 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 mother sauces and cooking 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.\u003c\/p\u003e\n\u003cp\u003eMaster the art and science of the kitchen with essential techniques for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eClassic French Cooking: \u003c\/b\u003e Move beyond theory with nearly 500 recipes, from foundational sauces like Béchamel and Velouté to complex derivatives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eStocks and Glazes: \u003c\/b\u003e Build flavor from the ground up with detailed instructions for creating rich stocks, jus, and essences--the heart of professional cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eStep-by-Step Photos: \u003c\/b\u003e For the first time in full color, see essential techniques at every stage, demystifying the process for home cooks and professionals alike.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eModernist Cuisine: \u003c\/b\u003e Explore today's movement toward lighter preparations with an updated look at modern cooking methods, hydrocolloids, and emulsions.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 03\/15\/2018 pg. 107 (EAN 9780544819825, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780544819825, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eContributor Bio:\u003c\/strong\u003ePeterson, James\u003cbr\u003eJAMES PETERSON is a James Beard Award-winning food writer who has authored more than 15 books, including \u003cem\u003eGlorious French Food\u003c\/em\u003e, \u003cem\u003eCooking\u003c\/em\u003e, \u003cem\u003eBaking\u003c\/em\u003e, and \u003cem\u003eVegetables\u003c\/em\u003e. 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.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Peterson, James\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvest Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-11-07\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Sauces \u0026amp; Dressings|Cooking|Methods|Professional|Cooking|Baby Food|Cooking|Reference|Cooking|Methods|Special Appliances|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Specific Ingredients|Herbs, Spices, Condiments|Cooking|History\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.98 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780544819825\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780544819825\u003c\/p\u003e","brand":"Harvest Publications","offers":[{"title":"Default Title","offer_id":51110224724246,"sku":"SP-9780544819825","price":69.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780544819825_spiral.png?v=1774947797","url":"https:\/\/lusper.myshopify.com\/products\/sauces-classical-and-contemporary-sauce-making-fourth-edition","provider":"Lusperbooks","version":"1.0","type":"link"}