The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step colour photographs
JAMES PETERSON has authored more than fifteen books, including Glorious French Food, Cooking, and Baking. Trained as a chef in France, he has taught at the French Culinary Institute and the Institute of Culinary Education.
"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
"Sauces is a book that can be your companion week in and week out for the rest of your culinary life. It's a marriage you'll embrace with happiness."
Brian O'Rourke, Huffington Post