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7 diciembre, 2020 a las 4:55 am #2366Elena SaylerInvitado
Classical and Contemporary Sauce Making
by James Peterson
- Format: hardcover, 624 pages
- ISBN: 9780471292753 (0471292753)
- Author: James Peterson
- Awards: James Beard Foundation Book Award for Single Subject (1992), James Beard Foundation Cookbook of the Year (1992)
- Language: english
- Publisher: Wiley
- Release date: January 27, 1998
- Genres: cookbooks, cooking, food, culinary, reference
About The Book
Here is yet another cookbook that can stand among the best reference works. I suspect it’s a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researched information.. — Gourmet Magazine «James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque.. Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference..» — Richard Olney, From the Foreword «It’s the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim’s recipes (and there are gems all over the place here), but what’s special about Sauces is the text: It reads so well that this is the kind of book you can take to bed.» — Mark Bittman, From the Foreword «This is a book I wish I had written myself.. Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English..» — Jeremiah Tower, Stars Restaurant «The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations.» — Daniel Boulud, Daniel «It is a special reference book — comprehensive and inspiring..» — Alice Waters, Chez Panisse
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