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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
This award-winning cookbook is a provocative compendium of more than 300 recipes, providing detailed instructions for both traditional and contemporary versions of every sauce imaginable. (Van Nostrand Reinhold)
James Peterson
Writer
James Peterson is an American writer and teacher of the culinary arts. He holds a degree in chemistry from the University of California at Berkeley. Wikipedia
Born: California
Education: University of California, Berkeley
Books: Sauces, Cooking
Awards: James Beard Award for Cookbook of the Year, More
Nominations: James Beard Award for Reference and Scholarship