Sauces: Classical and Contemporary Sauce Making

Sauces: Classical and Contemporary Sauce Making

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Author/Editor: Peterson, James
Publisher: Van Nostrand Reinhold Company
Date: 1991
Binding: Hardcover. Sewn binding. Cloth over boards. 504 p. Audience: General/trade.
Condition: USED - Very good in very good dust jacket.

Techniques of sauce making have changed radically over the years. Both professional chefs and serious amateur cooks are not only eager to invent new taste combinations and improve upon traditional methods, but they have set out to make sauces healthier and less rich as well. Until this book, however, they have had to rely on trial and error to produce innovative new sauces, as no single source systematically described the ingredients, methods, and principles used in making both classic sauces and modern variations.

This comprehensive volume does just that, providing complete analyses of how both classic and contemporary sauces are constructed and flavored. Sauces explains how and why the ingredients for a sauce are combined. Over 300 recipes comprise not only classic and modern sauces but delicious first course and entree preparations that incorporate the sauce-making techniques described. - You'll also find practical discussions of the equipment and ingredients most commonly used by sauciers. Advice on how and when to use the different kinds of cookware, tools, machinery, and serving utensils. Selecting the highest-quality ingredients is key to preparing an excellent sauce, and you'll learn how to choose and use dairy products, herbs and spices, wines and spirits, mushrooms and truffles, chocolate, pork products, and other ingredients to their best advantage. A comprehensive glossary of terms and flow charts that illustrate the major classical sauce families and methods of preparation round out this reference to one of the most exciting and challenging areas of cooking.