Sauces: Classical and Contemporary Sauce Making, Fourth Edition, (Hardcover)

from Marie

Recommended as the 'sauce bible' by a friend who is a gourmet chef. It's not light reading, but will have everything you need and could ever want!

from maravedi

This book is the deepest and most comprehensive book on classical sauce making, history and trivia that you can find in a single volume. As Professorx's review says, it is definitely geared toward the professional chef (which is why I love it: it's so hard to find cookbooks for professionals that...

from icadams

Another masterpiece on the art of cooking from James Beard Award-winning author James Peterson. This is one of the few books on cooking that I continually return to. Making great sauce is an extremely difficult skill, at least for me, yet James Peterson has presented all of the classical sauces i...

from jontseng

An outstanding book - 1) systemises the art (mystery?) of sauce-making, 2) is accessible to both the professional and non-professional reader, 3) Notable section on making stocks which has wider application beyond the matter in hand.

from Marie

Recommended as the 'sauce bible' by a friend who is a gourmet chef. It's not light reading, but will have everything you need and could ever want!