Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
What is included with this book?
James Peterson trained as a chef in France and worked at several notable French restaurants before opening his own restaurant in New York in 1979. He has taught professional and home cooks at The French Culinary Institute and Peter Kump's New York Cooking School (now called The Institute of Culinary Education). He is the author of thirteen widely acclaimed cookbooks, including the James Beard Foundation Awardwinning Glorious French Food and Vegetables, the IACP Awardwinning Fish & Shellfish, and, most recently, the James Beard Foundation Awardwinning Cooking. His Web site is jimcooks.com.
|Foreword From The First Edition|
|Preface To The Third Edition|
|Preface From The First Edition|
|A Short History Of Sauce Making|
|Stocks, Glaces, And Essences|
|Liaisons : An Overview|
|White Sauces For Meat And Vegetables|
|Stock- Based And Non - Integral Fish Sauces|
|Integral Meat Sauces|
|Integral Fish And Shellfish Sauces|
|Jellies And Chauds- Froids|
|Hotemulsified Egg Yolk Sauces|
|Maonnaise- Based Sauces|
|Salad Sauces, Vinaigrettes, Salsas, Andrelishes|
|PurÉEs And PurÉE Thickened Sauces|
|Table of Contents provided by Publisher. All Rights Reserved.|