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A new edition of James Peterson's classic 'Sauces'

October 6, 2008 |  2:17 pm

Sauces_3e_jacket_cover2_3When James Peterson's cookbook "Sauces" was first published, more than 25 years ago, it won the James Beard Cookbook of the Year award and quickly became a must-have for many of us. Happily, Wiley has just published the third edition of the classic. With advice on technique, easy reference charts, equipment guides, background material (a short history of sauce making!) and modern takes on old methods (pan sauces, say), the new edition is even better than the previous two -- not an easy task. And even more important with the holidays fast approaching, Peterson includes more recipes, such as one for roast turkey with giblet gravy (p. 125).

"Sauces: Classical and Contemporary Sauce Making" by James Peterson; John Wiley & Sons Inc., $49.95.  Available at The Cook's Library, online and at other bookstores.

-- Amy Scattergood

Photo of "Sauces" from John Wiley & Sons Inc.

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