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Title: Sauces: Classical and Contemporary Sauce Making
ISBN: 0470194960
Author:
James Peterson
Publicate Date: 2008-09-22
Publish: 2008-09-22
List Price: $49.95
Average Customer Rating: 4.5
Format: Hardcover
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Amazon Lowest New Price: $27.35
Amazon Lowest Used Price: $31.88
Amazon Merchant Price: $32.97
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| Customer Review: |
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1: culinary genious
James Peterson is a brilant read in the culinary field. his experiences are read through almost all his books. My favorite is "sauces". Top knotch. He lived and did these sauces up and to the five mother sauces. It is good reads until you have kids, but still usable as a mom!
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2: A clear winner among competing saucemaking titles
This complete revision of a James Beard Award-winning classic is quite simply a 'must' for any library creating a comprehensive, professional culinary section. It proved an essential sourcebook upon its initial publication nearly two decades ago and remains a classic - reappearing in revamped form to reflect expanded professional attention to sauces adapted from culinary traditions around the world. Chapters offer an easy pairing of sauce to food with such chapter headings as 'Integral Meat Sauces' and 'Using Crustacean Flavors on Meat and Fish'. A number of less substantial titles offer saucemaking recipes, but this delves into the influences on success and differences between average and superior results, and is a clear winner among competing saucemaking titles. Very highly recommended.
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3: An indispensible culinary reference and learning experience
It's a book, yes, and it does have recipes. But it's not a cookbook. It's an incredible tome of reference material; there's a huge section on various ingredients and cooking implements, right down to what kind of metal is best on which pans for what purpose and the optimum construction of spatulae.
It contains a brief rundown of the evolution of classical French cooking, from which a great deal of contemporary sauces emerged. The in-depth information on various kinds of stocks, how to make them, the best way to alter their consistency, the best cuts to use and how using bones instead of meat will change the character of the broth, ways to cook with meat that's been used to make stock so it doesn't go to waste, is just incredible. I'm excited about STOCK. Even for me that's something.
The greatest thing about this book is the depth in which it covers... basically everything. Techniques for many, many sauces are covered, and almost always contain several subsections detailing the differences in technique between making the sauce with different kinds of fat, different stocks, thickeners, ingredients... the book is nearly 600 pages of tightly-packed information, and the only pictures are on about 20 (unnumbered) glossy sheets near the beginning, detailing several very useful and generic step-by-step examples of different sauces, including red Thai curry, caramel, beurre blanc, Bernaise and others.
The even deeper value here is the excellent introduction to the general spices and methods used in various cultures as the basis for their cooking. While you might not realize exactly what you're looking at unless you have some previous experience, assuming you've cooked at length in any of the cultures whose sauces are described, you'll realize you can adapt many of the ingredients used in their sauces to gain a better understanding of their cuisines in general.
If you like to cook, you'll like this book. If you LOVE to cook, you NEED this book -- unless it's actually your profession, but even then I do believe it'd still be a useful reference. As an amateur but enthusiastic kitchen-dweller, I adore this, and it will keep me cooking and experimenting with new sauces and dishes for a VERY long time to come.
I paid a good deal more at a brick and mortar retailer, and am fine with that; it was worth every penny. The price you get here makes it an absolutely essential purchase.
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4: Fantastic Sauce Book
The best sauce book ever written. Good for average to above average cooks. May be a little confusing to the beginer.
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5: This book should be in everyone's kitchen.
This book is a great tool for those who are attending a culinary school for it provides an in depth understanding of sauce making. To quote one of my Culinary professors, "...this book is a must for every kitchen's cooking library". If you want to become a good sauce maker, you need to read this book.
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