Sauces: Classical and Contemporary Sauce Making,The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every 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 Sauces has remained the go-to 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 sauces and 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. |
Contents
| 20 | |
3 Ingredients | 38 |
4 Stocks Glazes and Essences | 80 |
An Overview | 102 |
6 White Sauces for Meat and Vegetables | 130 |
7 Brown Sauces | 160 |
8 StockBased and NonIntegral Fish Sauces | 212 |
9 Intergral Meat Sauces | 232 |
14 MayonnaiseBased Sauces | 410 |
15 Butter Sauces | 432 |
16 Foams | 450 |
17 Salad Sauces Vinaigrettes Salsas and Relishes | 462 |
18 Purées and PuréeThickened Sauces | 502 |
19 Pasta Sauces | 546 |
20 Asian Sauces | 572 |
21 Dessert Sauces | 616 |
10 Integral Fish and Shellfish Sauces | 292 |
11 Crustacean Sauces | 326 |
12 Gelées and Chaudsfroids | 358 |
13 Hot Emulsified Sauces | 388 |
Back Matter | 636 |
Back Cover | 667 |
Spine | 668 |
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Common terms and phrases
½ cup acidic added base beurre boil bowl braising bring brown butter called chefs chiles chopped classic cold Combine consistency contain cooking liquid covered crustacean cup 250 milliliters curry dish egg yolks emulsified especially finely chopped finished fish flavor flour fluid ounces French fresh fruit garlic gelée gently give grams heat heavy cream herbs infused ingredients juices keep leaves lightly liter lobster mayonnaise meat medium method milk minutes mixture mushrooms natural needed olive oil onions ounces parsley pasta paste peeled poaching pounds prepared purée quart recipes red wine reduced Remove roasting salt and pepper sauce saucepan sauté Season seeds served side simmer sliced small amount sometimes spices stabilize stew stir Strain sugar tablespoons tablespoons 30 milliliters taste teaspoon thickened tomatoes traditional truffles turn usually vegetables vinegar Whisk white wine whole wine YIELD