Sauces: Classical and Contemporary Sauce Making by James Peterson
A comprehensive guide to making sauces, from classic to contemporary.
Summary
Sauces: Classical and Contemporary Sauce Making by James Peterson is a comprehensive guide to making sauces, from classic to contemporary. It covers the basics of sauce making, including the fundamentals of emulsions, reductions, and stocks, as well as more advanced techniques such as sous vide and modernist cuisine. It also includes recipes for a variety of sauces, from classic French sauces to modern interpretations.
Interpretation
Sauces: Classical and Contemporary Sauce Making by James Peterson is a comprehensive guide to making sauces, from classic to contemporary. It is a great resource for anyone looking to learn the basics of sauce making, as well as more advanced techniques. It also provides a variety of recipes for sauces, from classic French sauces to modern interpretations.
Who is this book for?
This book is for anyone looking to learn the basics of sauce making, as well as more advanced techniques.
Keywords
Cooking, Sauces, Sauce Making, James Peterson, Recipes