Linked Data Explorerhttp://worldcat.org/entity/work/id/550608
Sauces : classical and contemporary sauce making
Marrying the best of well-practiced techniques and methods with the adventurous innovation of the contemporary art, Peterson has forged a new direction for sauce-making that rings as true for home cooks as it does for professional chefs. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. It is as much a celebration of cooking as a teaching volume--at its heart, a reflection of Peterson's devotion in the kitchen, dedicated not only to broadening the appreciation and understanding of traditional principles, but also to empowering the reader to become an adept improviser.--From publisher description.
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http://schema.org/description
- "Marrying the best of well-practiced techniques and methods with the adventurous innovation of the contemporary art, Peterson has forged a new direction for sauce-making that rings as true for home cooks as it does for professional chefs. More than just a compendium of recipes, Sauces explains how and why the ingredients of a sauce are combined. Structured around the framework of classical French cooking, it provides in thorough detail explanations of, and instructions for, preparing both traditional and contemporary versions of most every sauce imaginable. It is as much a celebration of cooking as a teaching volume--at its heart, a reflection of Peterson's devotion in the kitchen, dedicated not only to broadening the appreciation and understanding of traditional principles, but also to empowering the reader to become an adept improviser.--From publisher description."@en
- "A comprehensive resource on preparing classical French sauces including meat sauces, stocks and glaces, white sauces for vegetables, salad vinaigrettes, salsas, and relishes."
- "Provides detailed instructions for preparing both traditional and contemporary versions of almost every sauce imaginable."@en
- "Offers tips for making sauces and more than five hundred recipes for stocks, glaces, liasons, brown sauces, meat sauces, fish sauces, and purees."
http://schema.org/genre
- "Cookbooks"@en
- "Cookbooks"
http://schema.org/name
- "Sauces : classical and contemporary sauce making"
- "Sauces : classical and contemporary sauce making"@en