Book on Contemporary Sauces

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Joined Feb 19, 2002
Hello,

Can anyone out there recommend a text on sauces, preferably with a focus on lighter, contemporary sauces?

Terrarich
 
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Joined May 26, 2001
Simple Cuisine by Jean-Georges Vongerichten (Prentice Hall, 1990, ISBN 0-13-195-59-2) -- in his introduction he says:
 

pete

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Staff member
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Joined Oct 7, 2001
It doesn't focus on lighter, more contemporary sauces by "Sauces" by James Peterson is a great reference for sauces of all types; classic and contemporary.
 
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Joined Jul 31, 2000
I second this book.

All his building blocks

Juices
Vinaigrettes
Flavored Oils
And Vegetable Broths

Are all great to read and use.

I have seen this book have a profound effect on my approach to lighter cooking than perhapes any other in the last decade.
 
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