Sauces: Classical and Contemporary Sauce Making 调味料：古典与当代调味品制作 英文原版

图书标准信息

• 作者 James Peterson（詹姆斯·彼得森） 著
• 出版社 John Wiley & Sons
• 出版时间 2011-01
• 版次 3
• ISBN 9780470194966
• 定价 395.00元
• 装帧 精装
• 开本 其他
• 纸张 胶版纸
• 页数 640页
• 正文语种 英语

【内容简介】

This3rdeditionofSaucesisinfusedwithnewlife.Petersonoverhaulsthetextbysimplifyingthebookwithouttakingoutanythingcritical.ManyofthesaucesarelightenedandtheoldFrenchnamesaredispensedwithorrelegatedtoaseparatesection.Manyofthesaucesinthecurrentbookareinchartformsincetheprocedureisidenticalforlargenumbersofthem,andthereisachapterthathasallthechartsforeasyreference.Theauthoralsostandardizestheterminologyfortheconsistencyofliquids(forinstance,intheLiaisonschapter,achartshowingthicknessesrangesfrom'water'to'mayonnaise')becauseitistheconsistencythat'smostimportant(andthehardest)toshow.Anupdatedbibliographyandsourcelistofpurveyorsisalsoincluded.Thephotosareredonetobeincludedinabiggerinsertwithfewerimagessincethephotosinthecurrentbookaretoosmallforanyonetoreallyappreciatethedetails.Thetechniquephotographsarelargerandfocusontheessentialstepsthatareadercannotvisualizebasedonthenarrativeinstruction.Also,therearemorecolorphotosinthiseditionwithanemphasisonhow-toandcookingtechniques(sincemanyofthesaucesarederivativesoftechniqueslikebraising,sauteing,poaching,etc.).

【作者简介】

JamesPetersontrainedasachefinFranceandworkedatseveralnotableFrenchrestaurantsbeforeopeninghisownrestaurantinNewYorkin1979.HehastaughtprofessionalandhomecooksatTheFrenchCulinaryInstituteandPeterKump'sNewYorkCookingSchool(nowcalledTheInstituteofCulinaryEducation).Heistheauthorofthirteenwidelyacclaimedcookbooks,includingtheJamesBeardFoundationAwardwinningGloriousFrenchFoodandVegetables,theIACPAwardwinningFish&Shellfish,and,mostrecently,theJamesBeardFoundationAwardwinningCooking.