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Sauces: Classical and Contemporary Sauce Making, 3rd EditionThe winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions, it has established itself as a modern cookbook classic—and an essential reference for every serious cook. James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velouté, béchamel, and demi-glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary sauces—including pan sauces, purées, and vinaigrettes—as well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces. Best of all, he includes recipes not just for sauces, but for finished dishes. T

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