Sauces: Classical and Contemporary Sauce Making

Wow...it's huge!! Should have come in a bit of bubble wrap as it got a bit more bashed in the post, only in a plastic mailing bag.

Excellent, arrived safe and sound. Thank you. Book is in great condition for my needs, which is my little kitchen library and resource section.

I bought this book for my Chef boyfriend who showed it to his headchef boss & they both said it was good! He now keeps it at his workplace and uses it for reference since it has all the sauces he could need.Excellent content. The layout is really well thought out and easy to read & reminds you of a well kept personal recipe book..even I liked it before I wrapped it up for him! ;)

go figure its sold from a text book company and its about as thick as a text book, i did not expect that(all though is prob said how many pages it was in the dis) its the second edition, and about 2+ inches thick. there are only 15 double sided color picture pages, demonstrating tecnick, and labeled 15a, 17b ect. presumably labeled in text refer to 15a ect. there is a written description of the ingredients how to store ect. lots of info, to bad there are not many pics b/c i flip though cook books looking for some thing good looking. although a bunch of pages with bowls of different colored liquid might not be all that interesting to look at. supper lots of info. the recipes are NOT supper huge and made for mass batch, restaurant cooking. under the dust cover the book is a flat red paper, labeled with the title, the dust cover was quite beat up. oh i just flipped the book over it says that it is used. so the dust cover thing makes since.

This book is for professionals and serious home cooks. As other reviewers have stated it is a bit complicated so if you are just looking for an easy to prepare BBQ sauce, don't buy this.If on the other hand you want to understand, learn and master the techniques for making sauces there is no better reference guide that has been published.There is an important chapter on stocks which explains the significance and the technique for extracting flavors from, meats, bones and vegetables, to form the base for the sauces which are covered in the book. This particular chapter goes into more depth than my culinary textbook and has been an invaluable guide for me in my profession.Mother sauces and small sauces, as classified by Escoffier, are covered as well as many contemporary sauces, but most importantly this book will give you the knowledge and desire to experiment with ingredients that are availible to you.Buy this book fearlessly, it is well worth the price and then some! You don't have to be a professional personal chef to enjoy it!

If you are looking for a recipie book to throw over something when you get home from work-pass this book up; It will overwhelm and confuse you.If you truly want to learn how sauce is made-this is it!Starting with stocks and moving through the basics of about every sort of classical sauce, it not only tells you the method, but the theory and how to take it where you want to go. These are the methods that pros such as myself use on a daily basis in the finest kitchens to create those wonderfull sauces that you get on plates.There may be some terms and ingredients you are not familar with-but, as cooking is a grand adventure, you will have a wider taste and knowldge of the craft.I do warn you that you will really sit down and read this book and asorb it. I have been cooking for almost 10 years in fine kitchens, and I have been learning things almost from the first page! Plus, in this new edition, he covers more exotic things such as Thai style curry pastes and other Asian stocks and sauces..making the book even more usefull that it was before.EVERY pro chef and skilled home cook should have this book!

James Peterson provides and historic take on the history of sauces. This is a must for any gourmet chef and any gourmet kitchen

This is my second purchase of this title. The first was purchased new and given away...this purchase was used. I was very pleased that the condition of the book was excellent. The recipes are great!