Sauces: Classical and Contemporary Sauce Making, Fourth Edition
| Author | : | |
| Rating | : | 4.91 (548 Votes) |
| Asin | : | 0544819829 |
| Format Type | : | paperback |
| Number of Pages | : | 688 Pages |
| Publish Date | : | 2015-10-08 |
| Language | : | English |
DESCRIPTION:
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.. 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
“James’s book celebrates a subject matter that I find so important to chefs and to cooking in general, and with the voice of a seasoned teacher and coach, it’s accessible to anyone. He covers an impressive range from the basic to the complex, while showing the evolution of sauces across a variety of cuisines. This book is a useful reference for any kitchen.”Daniel Boulud, Chef/Owner, The Dinex Group