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"This is a book I wish I had written myself. . . . Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike Sauces is one of the best culinary books of this century in English. . ."
"James Peterson has done for sauces that which Escofifier did for the cuisine of La Belle Époque . . . Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference "
—Richard Olney Prom the Foreword
"The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations. "
—Daniel Boulud Executive Chef, Le Cirque
"It is a special reference book—comprehensive and inspiring "
—Alice Waters Chez Panisse
"I can't imagine any serious cook not rushing put to buy this for his or her personal library. There have been a few sauce books before, but this one is the first to really deal with the subject professionally and in depth "
— Peter Kump
President, Peter Kump's New York Cooking School
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"This is a boolc I wish I had written myself. . . . Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike Sauces is one of the best culinary books of this century in English "
—Jeremiah Tower Executive Chef, Stars Restaurant
"James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Époque . . . Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference "
—Richard Olney From the Foreword
"The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations. "
—Daniel Boulud Executive Ch^, he Cirque
"It is a special reference book—comprehensive and inspiring "
—Alice Waters Chez Panisse
"I can't imagine any serious cook not rushing out to buy this for his or her personal library. There have been a few sauce books before, but this one is the first to really deal with the subject professionally and in depth "
. — Peter Kump
President, Peter Kump's New York Cooking School
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VAN NOSTRAND REINHOLD 115 Fifth Avenue, New York, NY 10003
978044223773890000
SAUCES
Classical and Contemporary Sauce Making
JAMES PETERSON
Over the last two decades, many of the techniques of sauce making have changed radically. Both professional chefs and serious amateur cooks are not only eager to invent new taste combinations and improve upon traditional methods, but they have set out to make sauces healthier and less rich as well. Until now, however, they have had to rely on trial and error to produce innovative new sauces, as no single source systematically described the ingredients, methods, and principles used in making both classic sauces and modern variations. This comprehensive volume does just that, providing complete analyses of how both classic and contemporary sauces are constructed and flavored.
More than just a compendium of recipes. Sauces explains how and why the ingredients for a sauce are combined. Structured around the framework of classical French cooking, this exhaustive volume provides detailed explanations of, and instructions for, preparing both traditional and contemporary versions of almost every sauce imaginable: classic white and brown sauces, both starch-thickened and flourless; the very popular integral meat and fish sauces, made with drippings and juices; sauces based on egg yolks, including béarnaise, hollandaise, mayonnaise and their variations; sauces made with butter, including the beurre blanc-based sauces that revolutionized modern cooking; vegetable purees, which can function as sauces themselves or act as liaisons for other sauces; dessert sauces, including the multipurpose creme anglaise and its many flavored variations; and many more. An informative discussion of liaisons explains how sauces are thickened, with special attention paid to the use of cream, butter, and egg yolks in flourless sauces, as well as such imaginative thickeners as yogurt, foie gras, and shellfish coral.
The recipes themselves — over 300 altogether—comprise not only classic and modern sauces but delicious first-course and entrée preparations that incorporate the sauce-making techniques described. Included are instructions for preparing such mouthwatering dishes as Roast Chicken with Garlic and Foie Gras, Sautéed Pigeon Breasts with Giblet Sauce, Veal Blanquette
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a van nostrand reinhold book
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with Fresh Cheese, Steak with Green-Peppercorn Sauce, Grilled Game Birds in Smoke-scented Broth, Sea Scallops a la Nage, Fillets of Sole with Tomatillo and Pepper Sauce, Sauteed Salmon Fillet with Sorrel Cream Sauce, Lobster with Sauternes Jelly, Salmon and Truffle Hure, Shrimp with Coconut and Peanut Sauce, and dozens more.
You'll also find practical discussions of the equipment and ingredients most commonly used by sauciers. Advice on how and when to use the different kinds of cookware, kitchen tools, machinery, and serving utensils helps make every cook's job easier. Selecting the highest-quality ingredients is key to preparing an excellent sauce, and you'll learn how to choose and use dairy products, herbs and spices, wines and spirits, mushrooms and truffles, chocolate, pork products, and other ingredients to their best advantage. A comprehensive glossary of sauce-making terms and flow charts that illustrate the major classical sauce families and methods of preparation round out this cornerstone reference to one of the most exciting and challenging areas of cooking.
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James Peterson teaches French cooking at Peter Kump's New York Cooking School in New York City. Former chef-owner of the acclaimed New York restaurant Le Petit Robert, he apprenticed for three years at Chez Le Mere Blanc in Vonnas and Le Viverois in Paris and has studied at Le Cordon Bleu in Paris. Mr. Peterson served as co-translator for VNR's four-volume Professional French Pastry Series and as translator for the two-volume series Special and Decorative Breads. He has taught at New York's French Culinary Institute, for which he also wrote professional-cooking curricula.
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Jacket design by Robert O'Brien Jacket photos by Maria I. Robledo
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