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: Sauces: Classical and Contemporary Sauce Making, 3rd edition
: James Peterson
: Houghton Mifflin Harcourt
: 2008
: PDF
: 38
: / English

The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions, it has established itself as a modern cookbook classicand an essential reference for every serious cook.

James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velout?, b?chamel, and demi-glace to hollandaise, mayonnaise, and cr?me anglaise. But Peterson also presents a wide variety of lighter contemporary saucesincluding pan sauces, pur?es, and vinaigrettesas well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces. Best of all, he includes recipes not just for sauces, but for finished dishes. These recipes give Sauces a broader scope, showing how good cooking and sauce making are intimately relatedand demonstrating how a correctly prepared sauce can transform a well-cooked dish into something truly sublime.












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