Book on Contemporary Sauces

Discussion in 'Cookbook Reviews' started by terrarich, Aug 4, 2003.

  1. terrarich

    terrarich

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    Hello,

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

    Terrarich
     
  2. suzanne

    suzanne

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    Simple Cuisine by Jean-Georges Vongerichten (Prentice Hall, 1990, ISBN 0-13-195-59-2) -- in his introduction he says:
     
  3. pete

    pete Moderator Staff Member

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    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.
     
  4. cape chef

    cape chef

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    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.