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The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step colour photographs

About the Author

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

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