A Short History of Sauce Making.; Equipment.; Ingredients.; Stocks, Glaces, and Essences.; Liaisons: An Overview.; White Sauces for Meat and Vegetables.; Brown Sauces.; Stock--Based and Nonintegral Fish Sauces.; Integral Meat Sauces.; Integral Fish and Shellfish Sauces.; Crustacean Sauces.; Jellies and Chauds--Froids.; Hot Emulsified Egg--Yolk Sauces.; Mayonnaise--Based Sauces.; Butter Sauces.; Salad Sauces, Vinaigrettes, Salsas, and Relishes.; Purees and Puree--Thickened Sauces.; Pasta Sauces.; Asian Sauces.; Dessert Sauces.; Appendix.; Glossary.; Sources.; Purveyors.; Bibliography.; Index.
About the Author After studying chemistry at the University of California at Berkeley, James Peterson fell in love with food while picking grapes for a winemaker in the south of France. He studied in France at Le Cordon Bleu, and later worked at the then three--star restaurants Le Vivarois and Chez La Mere Blanc (now Georges Blanc). Peterson returned to the United States in 1979 and was partner and chef at Le Petit Robert in New York's Greenwich Village, and has also taught and developed curriculum at The French Culinary Institute in Manhattan and taught at Peter Kump's New York Cooking School. Peterson has translated six French books on pastry and baking, and is the author of Sauces: Classical and Contemporary Sauce Making, the first edition of which was The James Beard Foundation Cookbook of the Year in 1992. He also wrote Splendid Soups, which was nominated for a James Beard Foundation award in 1994, and Fish and Shellfish, winner of the International Association of Culinary Professionals Julia Child Award for best book on a single subject. His latest book, Vegetables, appeared in the spring of 1998.
Peterson was trained as a chef in France and has worked in both France and the United States, opening his own restaurant in New York in 1979. He has published 13 books, including Glorious French Food and Cooking. It's easy to see why this book has become a classic; it can be used by both professional chefs and home cooks. In plain language, Peterson gives the basics of making over 400 sauces, from salad to entree to dessert. In the third edition, the sections have been organized so the entries are easier to use as a reference. Peterson has also added 60 recipes that showcase the sauces with a variety of foods. He has included the charts from the first edition that were not in the second edition, and he has added more sections on Asian sauces. Highly recommended for most libraries.-Ginny Wolter, Toledo-Lucas Cty. P.L. Copyright 2008 Reed Business Information.