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

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Descriptions du produit

Revue de presse

..bound to become a culinary icon...Any serious cook will want to own this book. --(, 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 (beta) 4.6 étoiles sur 5 246 commentaires
5 internautes sur 5 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 I did find some good recipes, despite the other history and jargon 2 mars 2017
Par breezeeday - Publié sur
Format: Relié Achat vérifié
Just a bit unorganized. A lot of history on where the sauces originate and I found it made the book more of a professional cooking class text book. I did find some good recipes. I think if you are interested in learning more than just making the sauce itself, this is the book for you. (It is quite thick).
2 internautes sur 2 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great Sauce Cook Book 18 janvier 2017
Par WinterBurch - Publié sur
Format: Relié Achat vérifié
This was my first sauce book so for me it was really useful. It contains basic sauce bases to more complicated recipes - that were easy to follow, Some more advanced sauces, although time consuming, were totally worth it. It was a pricy book but it is a big book and tons of recipes! I do wish it had more photos of what the end product should look like and for some of the recipes how to apply the sauce so it is at its peak for taste. Some sauce recipes; a little goes a long way and other sauces you saturate your dishes with. I would recommend this to anyone as a beginner to advanced. A good reference and cook book library book.
36 internautes sur 38 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Tremendous book 16 octobre 2011
Par Eric F. Vandevelde - Publié sur
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.
6 internautes sur 6 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Sauces: The best book on the subject 17 mai 2012
Par Atokoy - Publié sur
Format: Relié Achat vérifié
The third edition of *Sauces* was released in 2008. This edition is by far the most helpful yet. It is exhaustive with regard to the sauces of french/continental cuisine as this is the tradition in which Peterson was trained, and in which he has developed the most expertise. However, despite that being his primary background, Peterson also includes discussion of many other types of sauces, from Mexican salsas and moles to Japanese dashi and teriyaki sauces; from Indian curries to Italian ragùs. There is an obvious emphasis on the continental tradition, and thus the majority of the book deals with such sauces and recipes. There is much less time and space dedicated to other international/ethnic culinary traditions, but the included info is valuable despite being limited. If, though, (for example) you primarily want to have an exhaustive list of recipes for Thai curries or Ethiopian wats, you might consider instead looking into cookbooks more specifically tailored to those cuisines.

The text includes backgrounds of sauces, their relationships to one another, and, of course, recipes. The third edition brings back the valuable charts, diagramming sauce derivatives, relations, and additions, which had been omitted from the second edition. (Do not underestimate the value and utility of these charts!) This edition also includes dozens more recipes, but Peterson did not exclude any of the texts from previous editions that the current form could be as complete and useful as possible.

Besides recipes, the book begins with a chapter briefly outlining the history of sauce-making from the Greco-Roman eras until today. This is followed by a chapter on equipment, describing both the necessary and the merely helpful, for sauce-making. The third chapter details ingredients used in sauces. Then the main body of the text discusses the sauces themselves, organized by various categories. The book also includes an index and glossary which I've found to be quite useful.

This book is, at times, a bit on the technical side. Thus it is probably better suited for the intermediate or advanced cook. Professionals often keep a copy for reference, but beginning or novice home-cooks might find some of the content a bit too intimidating.

This work rightfully deserves its reputation as the most authoritative and the definitive book on the subject of sauces and sauce-making.
2 internautes sur 2 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Lots and lots of great sauces in here (obviously) however 16 janvier 2015
Par Muskyslayer - Publié sur
Format: Relié Achat vérifié
Lots and lots of great sauces in here (obviously) however, I didn't realize when I bought the book that it is HUGE for one thing and it is more like a history/bible of sauces. I have made one sauce so far, an asian sauce, and it was really tasty. If you want to know everything there is to know about sauces, then this is your book!
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