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Laddar... Sauces: Classical and Contemporary Sauce Making, 2nd Edition (utgåvan 1998)av James Peterson (Författare)
VerksinformationSauces: Classical and Contemporary Sauce Making av James Peterson
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Gå med i LibraryThing för att få reda på om du skulle tycka om den här boken. Det finns inga diskussioner på LibraryThing om den här boken. Another masterpiece on the art of cooking from James Beard Award-winning author James Peterson. This is one of the few books on cooking that I continually return to. Making great sauce is an extremely difficult skill, at least for me, yet James Peterson has presented all of the classical sauces in an easy, and accessible, manner. It is a book that I highly recommend to all aspiring chefs. inga recensioner | lägg till en recension
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. Inga biblioteksbeskrivningar kunde hittas. |
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Google Books — Laddar... GenrerMelvil Decimal System (DDC)641.814Technology Home and family management Food And Drink Cooking Specific Dishes Cooking side dishes, sauces, garnishes Sauces, Relishes, DressingsKlassifikation enligt LCBetygMedelbetyg:
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What this cookbook is great for are ALL of the classical French & (mostly western) European sauces, cheffy fine-dining sauces, molecular gastronomical sauces, medieval European sauces!!!, a whole chapter of Asian sauces, and Italian pasta sauces. Many of the sauce recipes have a recipe to show how to use the sauce in a finished dish. Quite a lot of the sauces have suggestions for how they can be improved with all of the chemicals of molecular gastronomy, but the majority of the recipes can be made with ingredients available at your neighborhood grocery store plus an average liquor store if you avoid the recipes that call for truffles and sea urchin.
For me, the book is worth the purchase price for the medieval, renaissance-era, and other historical recipes. That was a pleasant surprise to find in the book! Despite being a book geared toward chefs, the recipes aren't too complicated. ( )