SAUCES is firmly dedicated not only to broadening the cook's appreciation and understanding of sauce-making's traditional principles, but also to empowering the reader to become an adept improviser.

Sauces (Classical And Contemporary Sauce Making)

Cookbooks, Food & Wine

Peterson, James

Cooking by Ingredient

Van Nostrand-Reinhold

Original Hardcover with Seal "Cookbook of the Year - The James Beard Awards" copyright 1991 with 504 pages. Size: 7" x 9 1/2". - Techniques of sauce making have changed radically over the years. Both professional chefs and serious amateur cooks are not only eager to invent new taste combinations and improve upon traditional methods, but they have set out to make sauces healthier and less rich as well. Until this book, however, they have had to rely on trial and error to produce innovative new sauces, as no single source systematically described the ingredients, methods, and principles used in making both classic sauces and modern variations. This comprehensive volume does just that, providing complete analyses of how both classic and contemporary sauces are constructed and flavored. Sauces explains how and why the ingredients for a sauce are combined. Over 300 recipes comprise not only classic and modern sauces but delicious first course and entree preparations that incorporate the sauce-making techniques described. - You'll also find practical discussions of the equipment and ingredients most commonly used by sauciers. Advice on how and when to use the different kinds of cookware, tools, machinery, and serving utensils. Selecting the highest-quality ingredients is key to preparing an excellent sauce, and you'll learn how to choose and use dairy products, herbs and spices, wines and spirits, mushrooms and truffles, chocolate, pork products, and other ingredients to their best advantage. A comprehensive glossary of terms and flow charts that illustrate the major classical sauce families and methods of preparation round out this reference to one of the most exciting and challenging areas of cooking.

Sauces: Classical and Contemporary Sauce Making

Main Courses & Side Dishes

Year of the Raiders

Signet

NRAEF/ServSafe Essentials w/Exam+CIA/ProChef 7th Edition w/WS+CIA/ProChef 7th Edition SG+Hill/Culinary Math 2nd Edition+Peterson/Sauces 2nd Edition- SET

Blocker, Linda

Hill, Julia

NRA Educational Foundation

The Culinary Institute of America (CIA)

Cooking Methods

wiley

The remarkable life career and faith journey of the star of The Love Boat and The Mary Tyler Moore Show For 16 years millions of Americans welcomed Gavin MacLeod into their living rooms every Saturday night This veteran of stage and screen transformed himself from a seasonedcharacter actor into the leading lovable father figure of The Love Boat at the height of TV s boom years For more than 30 years Gavin MacLeod has served as the global ambassador for Princess Cruises Speaking to thousands of travelers each year and signing hundreds of autographs at every port he stands poised to celebrate his amazing journey with a look back at the golden era of American television The consummate storyteller Gavin shares his fondest memories of meeting and working with countless stars such as Cary Grant Steve McQueen Gregory Peck Bette Davis Frank Sinatra Ethel Merman Ella Fitzgerald Ronald Reagan Milton Berle and Fred Astaire From his humble theatrical beginnings in upstate New York to Radio City Music Hall and on to Hollywood Gavin MacLeod was on the fast track to success However a few hard life lessons like dealing with a divorce taught Gavin that the key to happiness was only through a deep faith in God and he feels his work for Christ is more important than any award Three years later his remarriage proved that a great struggle can culminate in a happy ending 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 fro

Sauces: Classical and Contemporary Sauce Making, 3rd Edition

Houghton, mifflin, harcourt

"Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researched information.." --Gourmet Magazine "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 Olney, From the Foreword "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 Bittman, From the Foreword "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 professional and amateurs alike. Sauces is one of the best culinary books of this century in English.." --Jeremiah Tower, Stars Restaurant "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, Daniel "It is a special reference book--comprehensive and inspiring.." --Alice Waters, Chez Panisse

Sauces: Classical and Contemporary Sauce Making, 2nd Edition

John Wiley&Sons, Inc.

Praise for the fully revised and updatedSplendid Soups "Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the kitchen and start cooking!" —SARA MOULTON, Host, The Food Network's Cooking Live; Executive Chef, Gourmet magazine; Food Editor, Good Morning America "We love James Peterson. Splendid Soups is a bountiful source of enticing ideas!" —the moosewood collective Authors of the Moosewood Restaurant Cookbooks

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Health, Fitness & Dieting

From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cookHis award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.

Glorious French Food: A Fresh Approach to the Classics

Regional & International

John Wiley&Sons

The 5s Pocket Guide is designed to enhance awareness of the principles behind the 5s System and identify its impact on improving efficiency and promoting a safe working environment. Using a condensed format, it outlines a disciplined methodology for implementing 5s, organized around a six-step method. 
The six step method: 
<ol>
<li>Planning a course of action</li> <li>Educating the work group</li> <li>Evaluating the work area</li> <li>Initiating the 5S's</li> <li>Measuring the results</li> <li>Maintaining 5S activities</li> </ol>
The innumerable benefits of the 5s System include shorter cycle times, increased floor space, reduced lead times and training cycles, lowered accident rates, enhanced communication, and less inventory. By employing this handy resource, organizations can more easily build employee awareness of 5s throughout their plants, leading to dramatic improvements in productivity, safety, and profitability.

The 5S Pocket Guide

Business & Money

Smith, Roland

Economics

Productivity Press

The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.

Sauces: Classical and Contemporary Sauce Making, Fourth Edition

Harvest

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