Sauces: Classical and Contemporary Sauce Making

by James Peterson

ISBN-10: 0470194960
ISBN-13: 9780470194966
Region: USA
Publisher: Wiley
Publication Date: September, 2008
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Recipe Index

Recipesort icon Page Rating
Alternative Coulis 163
0
Ancho Chile Oil 404
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Baked-Garlic Puree 442
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Basic Curry Powder 535
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Basic Japanese Brothlike Sauce with Mirin, Soy Sauce, and Sake 502
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Basic Japanese Salad Dressing 509
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Basic Stir-Fry 524
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Basic Vinaigrette for Green Salads 412
0
Basil of Chervil Oil 403
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Basil Vinaigrette for Roast Lamb 418
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Bell Pepper Puree 442
0
Bengali Spice Mixture (Panch Phoran) 534
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Boeuf Mode (Cold Braised Beef) 336
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Bourride (Nage Bound with Mayonnaise) 267
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Braised Fillets of Sea Bass with Sabayon Sauce 358
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Braised Lamb Shanks with Shallots 113
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Brown Beef Bone Stock for Meat Glaze (Glace de Viande) 97
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Brown Beef Stock 95
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Brown Chicken Stock 92
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Brown Veal Stock 99
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Brown-Braised Veal Shoulder Clod 238
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Butter-Based Sauce Normande 200
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Butter-Enriched White Sauce 141
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Butter-Thickened made-to-order Red-Wine Sauce 122
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Butterscotch Sauce 553
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Caper and Cornichon Relish 426
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Caramel Cream Sauce 553
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Cardamom Nut-Butter Sauce 455
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Chestnut Puree 458
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Chicken Breasts with Smoked Jelly 340
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Chicken Fricassée 245
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Chicken with Crayfish 310
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Chicken, Meat, or Vegetable Yakitori 506
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CHinese Ginger- and Garlic-Flavored “Vinaigrette” 527
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Chinese Mustard Sauce 529
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Chinese-Style Chile Oil 405
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Chocolate Butter Sauce 551
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Cilantro or Mint Chutney 429
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Civet de Lapin (Braised Rabbit Stew) 126
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Clarification for Meat Jelly 321
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Classic Fish Jelly 323
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Classic Meat Jelly 319
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Classic Sauce Americaine 299
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Classic Sauce Cardinal 302
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Classic Sauce Nantua 303
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Classic Sauce Normande 198
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Cold-Infused Herb Oil 402
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Contemporary Sauce Cardinal and Sauce Nantua 303
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Coq au Vin (Rooster Braised in Red Wine) 243
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Coriander-Scented Clam Sauce 212
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Court-Bouillon Jelly 324
0
Cranberry Sauce 430
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Crayfish Sauce 304
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Cream-Based Sauce Normande 199
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Creamy Vinaigrette for Salads 413
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Crème Anglaise 544
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Crustacean Butter 297
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Cumberland Sauce 429
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Curry Model 536
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Dried Chile Cream Sauce 83
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Egg-Yolk-Based Sauce Normande 201
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Egg-Yolk-Thickened White Sauces 144
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Escoffier’s Demi-Glace and Sauce Espagnole 159
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Etouffée of Veal Shoulder Clod 235
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Fava Bean Puree 465
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Fettuccine and Shrimp with Crustacean Cream Sauce (Fettuccine alla Crèma di Scampi) 486
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Fettuccine with Peas (Fettuccine con i Piselli) 491
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Fillet of Sole with Lobster Sauce 274
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Fillets of Sole à la Meunière 385
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Fillets of Sole Bercy 270
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Fillets of Sole with Tomatillo and Pepper Sauce 275
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Fines Herbes Jelly 330
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Fish Stock 99
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Fish Velouté 197
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Ganache 550
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Genoese Pesto 461
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Gratinéed Mussels with Saffron Hollandaise 291
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Green-Olive and Caper Tapenade 463
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Green-Tomato Chutney 427
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Grilled Game Birds in Smoke-Scented Broth 256
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Grilled Swordfish with Clams and Brothlike Miso Sauce 503
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Herb-Scented Thickened Cream for Salads 398
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Hot Hazelnut and Parsley Vinaigrette for Braised Fish 419
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Hot Tomato Vinaigrette 417
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Improvising Thai Curries without Curry Pastes 518
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Indian Mint Pesto 464
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Jambon Persillé (Parsleyed Ham Terrine) 335
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Korean Vinegar Dipping Sauce 511
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Lamb Curry with Garam Masala and Mixed Vegetables 540
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Lentil Puree 466
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Lobster à la Nage 309
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Lobster with Sauternes Jelly 328
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Macaroni with Baked Tomato Sauce (Maccheroni con Pomidori al Forno) 495
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Meat Glace (Glace de Viande) 103
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Meat Jus 105
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Mexican Salsa 420
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Mint and Cilantro Yogurt Sauce 400
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Mint Sauce for Lamb 415
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Miso Sauce 508
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Modern Garam Masala (Punjabi Garam Masala) 533
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Morel Jelly 331
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Morel or Porcini Oil 407
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Mushroom Puree 452
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Nut-Curry Sauce 455
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Orange Vinegar 410
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Orecchiette with Cooked Green and Leafy Vegetables (Orecchiette con Cime di Rapa) 490
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Oven Roasted Chicken with Natural Jus 228
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Oysters with Champagne Sauce 288
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Pan Sauces Finished with Cream 119
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Pappardelle with Dried Porcini Mushrooms (Pappardelle ai Porcini Sechi) 479
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Pappardelle with Tuscan Duck Sauce (Pappardelle Aretine) 493
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Parsley Sabayon Sauce 468
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Pasta with Butter and Sage (Fettuccine con Burro e Salvia) 475
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Pasta with Butter or Olive Oil 472
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Pear-Butterscotch Sauce 554
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Picada (Garlic-Almond Puree) 456
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Plain Parsley Puree for Finishing Sauces 450
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Poached Chicken with Cream and Egg Yolks 232
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Poached Chicken with Tarragon 446
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Ponzu Sauce 507
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Pork Chops with Modern Soubise 224
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Port and Cracked-Pepper Jelly for Foie Gras 327
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Pot-Roasted Veal Shoulder Clod (Poêlage) 237
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Potato Puree 444
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Potato-Thickened Sauce for Pork 447
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Poularde à la Vapeur (Steamed Chicken) 254
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Poulet en Cocotte (Whole Chicken in a Casserole) 242
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Poulet Sauté à la Marengo (Chicken with Tomatoes, Olives, and Mushrooms) 222
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Poulet “en Vessie” (Steamed Chicken with Stuffed Morels) 255
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Primary Dashi 500
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Provençal Herb Vinegar 409
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Quatre Espices 74
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Ragù 492
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Raspberry Vinegar 410
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Ravioli or Tagliatelle with Walnut Sauce (Ravioli o Tagliatelle con Salsa di Noci) 480
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Red Bell Pepper Oil 406
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Red Bell Pepper Vinaigrette 443
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Red-Wine Beef Stew 240
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Red-Wine Matelotes 284
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Red-Wine Meat Jelly 326
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Red-Wine Mustard 40
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Red-Wine Sauce for Salmon 208
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Roast Chicken with Garlic and Foie Gras 125
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Sabayon 549
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Sabayon-Based Lobster Mayonnaise 376
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Sabayon-Style Mayonnaise 366
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Saffron and Tomato Fish Jelly 332
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Salade Grecque in Court-Bouillon Jelly 333
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Salmon and Truffle Hure 339
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Salmon en Papillotte with Julienned Vegetables 281
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Salmon with Basic Japanese Brothlike Sauce 502
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Salsa Verde 414
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Sambaar Powder 534
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Sauce Béarnaise 347
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Sauce Béchamel 137
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Sauce Ravigote 415
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Sauce Rouennaise 129
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Sauce Rouille 133
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Sauce Velouté 140
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Sautéed Pigeon Breasts with Giblet Sauce 124
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Sautéed Salmon Fillet with Sorrel Cream Sauce 278
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Scallops Etouffée with Chives 289
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Sea Scallops à la Nage 265
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Sea Scallops à la Nage with Vinaigrette 268
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Sea Urchin Sauce 207
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Sherry Duck Jelly 329
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Shrimp with Coconut and Peanut Sauce 458
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Skorthaliá (Potato-Garlic Puree) 445
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Smoked Salmon and Shrimp Sauce 213
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Sorrel Chaud-Froid 344
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Sorrel Puree 439
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Sorrel Sauce for Fish 440
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Spaghetti with Artichokes, Garlic, and Parsley (Spaghetti e Cariofi) 488
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Spaghetti with Black Truffles, Garlic, and Anchovies (Spaghetti alla Morcina) 478
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Spaghetti with Clams or Mussels (Spaghetti alle Cozze o Vongole) 484
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Spaghetti with Pancetta, Eggs, and Parmesan Cheese (Spaghetti alla Carbonara) 482
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Spaghetti with Squid or Baby Octopus (Spaghetti al Ragù di Totano) 485
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Spaghetti with Streetwalker’s Sauce (Spaghetti alla Puttanesca) 475
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Spaghetti with Tuna (Spaghetti col Tonno) 487
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Spiced-Infused Oils 408
0
Steak with Green-Peppercorn Sauce 223
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Steamed Bass Fillets with Yogurt Curry Sauce 280
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Steamed Lobster with Parsley Sauce Crayfish Sauce 308
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Stiff Parsley Puree 449
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Sweet and Sour Fruit Chutney 426
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Sweet and Spicy Sesame Sauce 528
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Tapenade 462
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Teriyaki Sauce 504
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Teriyaki-Glazed Fish, Steak, or Chicken 505
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Thai Curry Model 519
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Thai Green Curry Paste 517
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Thai Red Curry Paste 515
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Tomatillo Sauce 438
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Tomato and Onion Chutney 428
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Tomato Oil 406
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Tomato-Based Vinaigrette/Hollandaise Sauce for Fish 213
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Tosa Sauce 507
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Traditional Beurre Blanc (Beurre Nantais) 382
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Traditional Garam Masala (Moghul Garam Masala) 533
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Traditional Mayonnaise 365
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Tropical Fruit Salsa 424
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Truffle Salsa 423
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Veal Blanquette with Fresh Cheese 131
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Veal Stock 98
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Vegetable Brunoise for Grilled Fowl or Fish 422
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Vegetable Stock (Court-Bouillon or Nage) 101
0
Vietnamese Spicy Fish Sauce (Nuoc Cham) 514
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Vinaigrette- and Court-Bouillon-Based Chive Sauce 211
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Walnut and Parmesan Cheese Sauce for Pasta 460
0
Warm Red Bell Pepper and Garlic Vinaigrette 418
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Watercress and Mushroom Sauce for Fish 468
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Whipped Butter for Grilled or Sautéed Fish 394
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White Chicken Stock 94
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White or Flageolet Bean Puree 467
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White Sauces Based on Reduced Cream 142
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White-Wine Sauce with Three Liaisons 120
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Yakitori Sauce 505
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Yogurt-Finished Fish Sauce 131
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Publishers Information

About Sauces: Classical and Contemporary Sauce Making

Publisher Web Link: http://www.wiley.com/

This 3rd edition of Sauces is infused with new life. Peterson overhauls the text by simplifying the book without taking out anything critical. Many of the sauces are lightened and the old French names are dispensed with or relegated to a separate section. Many of the sauces in the current book are in chart form since the procedure is identical for large numbers of them, and there is a chapter that has all the charts for easy reference. The author also standardizes the terminology for the consistency of liquids (for instance, in the Liaisons chapter, a chart showing thicknesses ranges from “water” to “mayonnaise”) because it is the consistency that’s most important (and the hardest) to show. An updated bibliography and source list of purveyors is also included. The photos are redone to be included in a bigger insert with fewer images since the photos in the current book are too small for anyone to really appreciate the details. The technique photographs are larger and focus on the essential steps that a reader cannot visualize based on the narrative instruction. Also, there are more color photos in this edition with an emphasis on how-to and cooking techniques (since many of the sauces are derivatives of techniques like braising, sauteing, poaching, etc.).

(http://www.wiley.com/)

Author Information

About James Peterson

Author Web Link: http://www.jimcooks.com/

James Peterson’s food career began in the 1970s after a stint of chemistry studies at Berkeley when he took off for India in search of a guru. The guru search was a flop—at least the search for the kind of guru Jim was looking for—but the journey led Jim, overland by bus, train, and thumbing to Paris. By this time funds were low and Jim managed to find work on a vineyard with a family near Carcassone. It was while living with this family of wine growers and sharing their meals that Jim realized there was a whole culture who appreciated food on a level he never would of expected.

Food and wine became such a passion that Jim returned to France two years later, after saving money from his job as a short-order cook. After a few classes at Le Cordon Bleu, Jim wormed his way into the kitchens of the then 3 star restaurant Vivarois. Because of Vivarois’s relatively small kitchen and staff, there was plenty of opportunity to learn all facets of a very refined cuisine. After Vivarois, Jim worked in restaurants in Paris and later landed a position at George Blanc (then called Chez La Mere Blanc) where he was exposed to the renowned cooking of Burgundy and Bresse, where the famous Bresse chickens are raised.

Jim returned to America in 1979 and started making the rounds of New York French restaurants where he was able to reinforce so much of what he had learned in France. In 1980, Jim finally had a restaurant of his own, the 38-seat Le Petit Robert, in Greenwich Village. Having his own restaurant enabled Jim to experiment and develop his own cooking style—regional and country cooking with the finesse of la grande cuisine. In a review in Gourmet magazine, Jay Jacobs described Le Petit Robert as “what may be the most creative restaurant in New York.” Jim had Le Petit Robert for four years before the restaurant lost its lease and Jim was back on the streets looking for work. Soon, he began teaching at The French Culinary Institute in Manhattan and ended up writing much of the school’s curriculum. Jim also taught at Peter Kump’s New York Cooking School (now called the Institute of Culinary Education) and at the New York Restaurant School.

While teaching, Jim wrote his first book, Sauces. The book was much acclaimed—one reviewer called it “one of the best books in English of the [then 20th] century.” Richard Olney, Jim’s mentor, compared it with Escoffier’s Guide Culinaire. The book went on to win the prestigious Cookbook of the Year Award from the James Beard Foundation. Nine more books followed, virtually all award winners or nominees.

While working on his seafood tome, Fish and Shellfish, Jim started experimenting with photography and whenever he had the chance took classes at The New School and the Rockport Photography School in Rockport Maine. Soon he was doing the photography for his own books.

In addition to traveling around the United States teaching cooking, Jim works in his Brooklyn home/office/studio writing, photographing and maintaining his website. He has just submitted a large manuscript for an upcoming book The Essentials of Baking.

(http://www.jimcooks.com/)

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