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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.
Recipe Contents | |
Acknowledgments | |
Foreword From The First Edition | |
Preface To The Third Edition | |
Preface From The First Edition | |
A Short History Of Sauce Making | |
Equipment | |
Ingredients | |
Stocks, Glaces, And Essences | |
Liaisons : An Overview | |
White Sauces For Meat And Vegetables | |
Brown Sauces | |
Stock- Based And Non - Integral Fish Sauces | |
Integral Meat Sauces | |
Integral Fish And Shellfish Sauces | |
Crustacean Sauces | |
Jellies And Chauds- Froids | |
Hotemulsified Egg Yolk Sauces | |
Maonnaise- Based Sauces | |
Butter Sauces | |
Salad Sauces, Vinaigrettes, Salsas, Andrelishes | |
PurÉEs And PurÉE Thickened Sauces | |
Pasta Sauces | |
Asian Sauces | |
Dessert Sauces | |
Table of Contents provided by Publisher. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.