Sauces: Classical and Contemporary Sauce Making Review

Average Reviews:

(More customer reviews)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

Click Here to see more reviews about: Sauces: Classical and Contemporary Sauce Making

Get 45% OFF

Click here for more information about Sauces: Classical and Contemporary Sauce Making