"Sauces: Classical and Contemporary Sauce Making" by James Peterson 1998 HC/DJ

Description: "Sauces: Classical and Contemporary Sauce Making" was written by James Peterson and published by John Wiley & Sons in New York in 1998. This is a hardcover, first revised edition, eleventh printing of this invaluable 598-page cooking reference work featuring more than 325 recipes and 100 color photographs. The original price, as shown on the dustjacket front flap, was $44.95.Synopsis: “This is a revised and updated edition of ‘Sauces’, winner of the1991 James Beard Cookbook-of-the-Year award and the ultimate reference for sauce making. It features more than 325 recipes and includes a 32-page insert with 100 color photographs, new chapters on Asian sauces and pasta sauces, a section on wine and sauce pairing, and expanded sections on lighter, healthier sauces, such as infused oils and chutneys.”From the reviews:“James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Époque…. ‘Sauces’ is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference.”—Richard Olney“It is a special reference book—comprehensive and inspiring.”—Alice Waters“The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations.”—Daniel Boulud“It’s the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim’s recipes (and there are gems all over the place here), but what’s special about ‘Sauces’ is the text: It reads so well that this is the kind of book you can take to bed.”—Mark Bittman“This is a book I wish I had written myself . . . Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. ‘Sauces’ is one of the best culinary books of this century in English.”—Jeremiah Tower“Here is yet another cookbook that can stand among the best reference works. I suspect it’s a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researched information.”—Gourmet Magazine The book is in fine, collectible condition, with no torn or bent pages, no scratches, stains or inscriptions, no remainder marks, no price-clipping, no bookplate, no ex-library, no book club edition, no flaws of any sort. It is as new. The dustjacket is in equally fine shape and is protected in a clear and removable archival cover.Please see the photos for a fuller description and author profile.Due to the book's 4-pound weight, it will be mailed securely in a box.LG BOX 47 PLEASE SEE THE OTHER TITLES NOW LISTED IN MY EBAY STORE: DISTANT VOYAGE BOOKSPAYPAL PREFERREDWill combine shipping.All items are well packed and are normally mailed within two days of payment being received.My 100% feedback rating is valuable to me. If you are satisfied with a transaction, please leave feedback and I will do the same.Questions welcome. Additional photographs on request.Note: Scrolling through my listings will locate books in these and many other categories:Animals; Art & Architecture; Biography; Children’s; Collecting & Collectibles; Entertainment, Film & Theater; Fiction; Food & Drink; Gardening; History; Military; Music; Natural History; Nautical; Photography; Science & Technology; Travel; Space; Sports; Transportation. New Listings added almost daily.

Price: 20 USD

Location: Yorba Linda, California

End Time: 2024-12-07T19:12:26.000Z

Shipping Cost: 8 USD