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Sauces: Classical and Contemporary Sauce Making (Anglais) Relié – Version coupée, Livre audio, Coffret

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Revue de presse

..bound to become a culinary icon...Any serious cook will want to own this book. --(MostlyFood.co.uk, November 20th 2008)

Présentation de l'éditeur

Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition

"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 Bittmanfrom the Foreword to the Second Edition

"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 Olneyfrom the Foreword to the First Edition

"Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation."
-Gourmet magazine

"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 professionals and amateurs alike. Sauces is one of the best culinary books of this century in English."
-Jeremiah Tower

"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

"It is a special reference book-comprehensive and inspiring."
-Alice Waters

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 133 commentaires
142 internautes sur 149 ont trouvé ce commentaire utile 
5 star sauces 31 janvier 2009
Par Alleyrat - Publié sur Amazon.com
Format: Relié Achat vérifié
This tome on sauce making is easily the most thorough coverage I have ever been exposed to. Well, it's the only one I've been exposed to, and I doubt there is anything as complete as this.

Readable, in-depth, expansive, edifying, and complete.

This is a book that needs to be studied and intellectually digested over a period of time as if one were attending college to become a world class chef. This is professional material and should be treated accordingly.

A prized gift for the professional, the potential professional, and the (really) serious home cook.

That being said, if you want to just whip up a quick sauce in the pan, I'm not sure this will serve your needs. There are dozens of sauce recipes, and they're good, but the idea behind the book is to teach you how to use a particular technique, then apply your knowledge in your own unique way. This is a "get a PHD in sauces", not a whip-it-up-quick index card recipe book.

Twenty muscular chapters include:
1. A Short History of Sauce Making
2. Equipment
3. Ingredients
4. Stocks, Glaces, and Essences
5. Liaisons: An Overview
6. White Sauces for Meat and Vegetables
7. Brown Sauces
8. Stock-Based and Non-Integral Fish Sauces
9. Integral Meat Sauces
10. Integral Fish and Shellfish Sauces
11. Crustacean Sauces
12. Jellies and Chauds-Froids
13. Hot Emulsified Egg Yolk Sauces
14. Mayonnaise-Based Sauces
15. Butter Sauces
16. Salad Sauces, Vinaigrettes, and Relishes
17. Pruees and Puree-Thickened Sauces
18. Pasta Sauces
19. Asian Sauces
20. Dessert Sauces

A superb instructional manual that will make you an expert if you study and apply some effort. It gets my highest rating and reccommendation for anyone who craves praise for their cooking prowess (like me).

- Alleyrat
64 internautes sur 65 ont trouvé ce commentaire utile 
Theory begets Praxis 16 novembre 2009
Par Kip Stanton - Publié sur Amazon.com
Format: Relié
'Sauces' is a well written book and a fascinating read; the organization takes a bit of getting used to. It covers the principles of Escoffier, makes that practical, and does some marvelous delving into contemporary sauces of all sorts.

Being a home chef I'm still absorbing and trying a lot of advice Peterson gives here. I use it to supplement other things I may be working on, because in some way shape or form, it almost always comes down to having a great sauce to go with what you're having for dinner, be it simple or complex. And this definitely helps in that department.

Need a luscious brown sauce for an impressive meal? How about a mayo made with a nice lobster infused oil for a special sandwich or salad? Why not improve the flavor of your tomato sauces? What about thickening your sauces with purees? Unless it's an integral sauce of course, but even then... this is all evolving even as it adheres to tried and true methods, isn't it?

The book appears to be aimed towards the professional reader who may be wondering, aside from the myriad vagaries of saucemaking, how on earth to incorporate these sauces into a service schedule. Seriously, how do you keep your Sauce Americaine alive for hours with all that fresh lobster coral in it? One no longer has to wonder.

It's not a book for everyone, especially if you just want a primer. It does some laying out of steps on the how's, but the concentration is on the why's. If you're looking for an informative and experiential discussion on the art of Saucing, with recipes to boot, then here it is.

It's a great for anyone interested in making better sauces.
61 internautes sur 65 ont trouvé ce commentaire utile 
A serious book for serious sauces... 11 février 2010
Par T. Villemure - Publié sur Amazon.com
Format: Relié Achat vérifié
Like many people in the last generation or so, I did not grow up with sauces. My mother told of the sauces that her mother made back after the depression, but dismissed these as being unhealthy and only useful as a way to stretch small portions of meat for a big family.

However, a good sauce really can tie a meal together. It is a way of taking something good, and turning it into the sublime. It can even rescue something not-so-good and make it quite delicious. How many times have you seen children only willing to eat certain foods that are smothered in gravy or ketchup?

And so we come to Peterson's "Sauces". This is not a book of recipes (although it contains many), but instead a history and a textbook of saucemaking. I didn't think that I was especially interested in sauces of the middle ages, but as I read that chapter I think that it gave me a better understanding of the foundations of sauces. If you are really interested in sauces, this book might be the only sauce book that you'll ever need. It will give you an understanding to become a sauce artist, and not just a sauce technician.

I have only made a small dent in reading this tome, but already it has improved my cooking. I was recently able to put together a delicious mustard veloute that would have been impossible for me before reading this. If you are serious about sauces, especially if you are serious about cooking, then I highly recommend this book. If you are just looking for a couple of quick and easy sauce recipes to enhance your cooking, then I suggest you buy something a little 'lighter'.
19 internautes sur 19 ont trouvé ce commentaire utile 
Tremendous book 16 octobre 2011
Par Eric F. Vandevelde - Publié sur Amazon.com
Format: Relié Achat vérifié
I bought this book because I was never quite satisfied with the sauces I made. This book definitely teaches how to create better sauces, but it is much much more. It makes you a better cook. There are great recipes in the book, but the focus is on techniques. Similar sauces may be prepared using flour as a thickener, by reduction, unbound, with or without cream/butter/egg yolks. The author lays a foundation on which the reader can then creatively build further. This is not a diet book, but I actually started using less added fat.

For me, the most important lesson from this book: techniques that are feasible for the home cook but virtually impossible for restaurants. Just by focusing on these, one can create a-better-than-restaurant experience at home.

While aimed at advanced home cooks and professional chefs, beginners should not be afraid of this book. It is clearly written and the philosophy behind the book frees you from recipes. If you like a flavor combination, you will find any number of techniques to get them to the table in an appealing dish.
23 internautes sur 25 ont trouvé ce commentaire utile 
Takes some dedication 5 novembre 2010
Par K. Moore - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a fantastic, comprehensive sauces book, but instead of using it as a recipe book, it's more like a textbook. It starts off teaching you the history of sauces, introduces you to some different styles that have developed over the ages, and then embarks on a mission to teach you the method of making each kind of sauce, followed by variations in recipe for different tastes, textures or effects. You can't jump to the middle and pull out a recipe for an au jus unless you want to go back and read all about the method of creating an au jus, and the typical steps taken. Once you've learned the method, THEN you can really understand the guidance he provides in the recipe. I haven't had the time to dedicate to reading such a thick volume, but I look forward to getting into it- definitely for the serious sauce maker!
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