Sauces by J Peterson
This revised and updated edition on sauces includes a 32-page insert with 100 colour photographs, new chapters on Asian sauces and pasta sauces, a section on wine and sauce pairing, and expanded sections on lighter, healthier sauces, such as infused oils and chutneys.
About the Author After studying chemistry at the University of California at Berkeley, James Peterson fell in love with food while picking grapes for a winemaker in the south of France. He studied in France at Le Cordon Bleu, and later worked at the then three--star restaurants Le Vivarois and Chez La Mere Blanc (now Georges Blanc). Peterson returned to the United States in 1979 and was partner and chef at Le Petit Robert in New York's Greenwich Village, and has also taught and developed curriculum at The French Culinary Institute in Manhattan and taught at Peter Kump's New York Cooking School. Peterson has translated six French books on pastry and baking, and is the author of Sauces: Classical and Contemporary Sauce Making, the first edition of which was The James Beard Foundation Cookbook of the Year in 1992. He also wrote Splendid Soups, which was nominated for a James Beard Foundation award in 1994, and Fish and Shellfish, winner of the International Association of Culinary Professionals Julia Child Award for best book on a single subject. His latest book, Vegetables, appeared in the spring of 1998.
| SKU | Unavailable |
| ISBN 13 | 9780471292753 |
| ISBN 10 | 0471292753 |
| Title | Sauces |
| Author | J Peterson |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley and Sons Ltd |
| Year published | 1998-01-27 |
| Number of pages | 624 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |