Sauces: Classical and Contemporary Sauce Making, 3rd Edition - Hardcover

Peterson, James

Hardcover

ISBN 10: 0470194960 ISBN 13: 9780470194966

Publisher: Houghton Mifflin Harcourt, 2008

Synopsis

The remarkable life career and faith journey of the star of The Love Boat and The Mary Tyler Moore Show For 16 years millions of Americans welcomed Gavin MacLeod into their living rooms every Saturday night This veteran of stage and screen transformed himself from a seasonedcharacter actor into the leading lovable father figure of The Love Boat at the height of TV s boom years For more than 30 years Gavin MacLeod has served as the global ambassador for Princess Cruises Speaking to thousands of travelers each year and signing hundreds of autographs at every port he stands poised to celebrate his amazing journey with a look back at the golden era of American television The consummate storyteller Gavin shares his fondest memories of meeting and working with countless stars such as Cary Grant Steve McQueen Gregory Peck Bette Davis Frank Sinatra Ethel Merman Ella Fitzgerald Ronald Reagan Milton Berle and Fred Astaire From his humble theatrical beginnings in upstate New York to Radio City Music Hall and on to Hollywood Gavin MacLeod was on the fast track to success However a few hard life lessons like dealing with a divorce taught Gavin that the key to happiness was only through a deep faith in God and he feels his work for Christ is more important than any award Three years later his remarriage proved that a great struggle can culminate in a happy ending This 3rd edition of Sauces is infused with new life Peterson overhauls the text by simplifying the book without taking out anything critical Many of the sauces are lightened and the old French names are dispensed with or relegated to a separate section Many of the sauces in the current book are in chart form since the procedure is identical for large numbers of them and there is a chapter that has all the charts for easy reference The author also standardizes the terminology for the consistency of liquids for instance in the Liaisons chapter a chart showing thicknesses ranges fro

About this title

Review:

The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions, it has established itself as a modern cookbook classic—and an essential reference for every serious cook.

James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velouté, béchamel, and demi-glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary sauces—including pan sauces, purées, and vinaigrettes—as well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces. Best of all, he includes recipes not just for sauces, but for finished dishes. These recipes give Sauces a broader scope, showing how good cooking and sauce making are intimately related—and demonstrating how a correctly prepared sauce can transform a well-cooked dish into something truly sublime.

Now, with this new edition, Peterson has thoroughly revised and expanded Sauces to make it even more indispensable. You'll find more than sixty all-new recipes for dishes that showcase the leading role of sauces in cooking, such as Chicken Tagine with Harissa Sauce, Osso Buco with Julienned Vegetables, Lobster à la Nage, and Gold-Plated Chicken with Ginger, Saffron, and Almonds. There are intriguing historical recipes from medieval and seventeenth-century Europe as well as broth-based classics such as Pot au Feu and Bollito Misto. And, by popular request, Peterson at last includes a recipe for traditional American Roast Turkey with Giblet Gravy.

This new edition has been completely redesigned to make it easier to use and includes more than thirty beautiful new color photographs of finished dishes with sauces. If you're a fan of the book's previous editions, you should note that Peterson has not cut any recipes for this edition, and that he has reinstated the popular sauce charts that appeared in the first edition.

Lively, erudite, and authoritative, Sauces remains the definitive modern work on the subject. And with this edition's additional recipes—there are now a total of 440—it is now even more valuable as a general cookbook. You'll find all the techniques and know-how you need to master the art of sauce making, and you'll also discover how sauces can take your cooking to a whole new level.

Exclusive Recipe Excerpts from Sauces: Classical and Contemporary Sauce Making

Béarnaise and Hollandaise

Coq Au Vin

Pear-Butterscotch Sauce

From the Back Cover:

Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition

"It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: it reads so well that this is the kind of book you can take to bed."
—Mark Bittmanfrom the Foreword to the Second Edition

"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 Olneyfrom the Foreword to the First Edition

"Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation."
—Gourmet magazine

"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 professionals and amateurs alike. Sauces is one of the best culinary books of this century in English."
—Jeremiah Tower

"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

"It is a special reference book—comprehensive and inspiring."
—Alice Waters

About this edition

• Publisher: Houghton Mifflin Harcourt
• Publication date: 2008
• ISBN 10: 0470194960
• ISBN 13: 9780470194966
• Binding: Hardcover
• Edition number: 3
• Number of pages: 640