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Sauces: Classical and Contemporary Sauce Making, Fourth Edition Hardcover – Illustrated, November 7, 2017

by James Peterson (Author)
4.7 4.7 out of 5 stars 1,085 ratings
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The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs.

Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.
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Previous page
  1. Print length
    688 pages
  2. Language
    English
  3. Publisher
    Harvest
  4. Publication date
    November 7, 2017
  5. Dimensions
    7.94 x 1.75 x 10 inches
  6. ISBN-10
    0544819829
  7. ISBN-13
    978-0544819825
  8. See all details
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From the Publisher

Caramel Cream Sauce

CARAMEL CREAM SAUCE

YIELD: 2 CUPS (500 MILLILITERS)

  1. Melt the sugar in a 4-quart (4 liter) heavy- bottomed saucepan or copper poêlon. (A large saucepan or poêlon is necessary because the cream boils up when added to the caramel.) (A) Stir the sugar constantly over medium heat with a wooden spoon until any lumps have melted. (B) Continue stirring until the caramel is a deep reddish brown. (C)
  2. Standing back from the saucepan, add half the cream. The cream will boil vigorously and dissolve the hot caramel. When the boiling slows down, add the rest of the cream. (D)
  3. Whisk the sauce until the caramel is thoroughly dissolved in the cream. Check the consistency of the sauce and reduce it slightly if necessary. Add the vanilla extract or other flavoring if desired. Let the sauce cool. It can be stored for weeks in the refrigerator.

Ingredients

  • granulated sugar 1 pound or 500 grams
  • heavy cream 2 cups or 500 milliliters
  • vanilla extract or other flavoring (optional) 2 teaspoons or 10 milliliters

Editorial Reviews

Review

“James’s book celebrates a subject matter that I find so important to chefs and to cooking in general, and with the voice of a seasoned teacher and coach, it’s accessible to anyone. He covers an impressive range from the basic to the complex, while showing the evolution of sauces across a variety of cuisines. This book is a useful reference for any kitchen.” ?Daniel Boulud, Chef/Owner, The Dinex Group "Sauces is a book that can be your companion week in and week out for the rest of your culinary life. It’s a marriage you’ll embrace with happiness."  ?Brian O'Rourke, Huffington Post  —

About the Author

JAMES PETERSON is a James Beard Award–winning food writer who has authored more than 15 books, including Glorious French Food, Cooking, Baking, and Vegetables. Trained as a chef in France, he has taught professional and home cooks at The French Culinary Institute and The Institute of Culinary Education. He lives in Brooklyn.

Product details

  • Publisher ‏ : ‎ Harvest; 4th edition (November 7, 2017)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 688 pages
  • ISBN-10 ‏ : ‎ 0544819829
  • ISBN-13 ‏ : ‎ 978-0544819825
  • Item Weight ‏ : ‎ 4.98 pounds
  • Dimensions ‏ : ‎ 7.94 x 1.75 x 10 inches
  • Customer Reviews:
    4.7 4.7 out of 5 stars 1,085 ratings

About the author

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James Peterson

James Peterson

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James Peterson is an award-winning food writer, cookbook author, photographer, and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. He is the author of fifteen titles, including "Sauces," his first book and a 1991 James Beard Cookbook of the Year winner, and "Cooking," a 2008 James Beard Award winner. He has been one of the country's preeminent cooking instructors for more than 20 years and currently teaches at the Institute of Culinary Education (formerly Peter Kump's) in New York. He is revered within the industry and highly regarded as a professional resource. James Peterson cooks, writes, and photographs from Brooklyn, New York.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
1,085 global ratings
From the basics to your own
5 Stars
From the basics to your own
Very nice book with all the basic information about sauces and serious cuisine . Nice illustrations, good tips and so many new things to learn . It’s 100% worthy.
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Top reviews from the United States

Joao Brandao
5.0 out of 5 stars From the basics to your own
Reviewed in the United States on May 4, 2024
Verified Purchase
Very nice book with all the basic information about sauces and serious cuisine . Nice illustrations, good tips and so many new things to learn . It’s 100% worthy.
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Joao Brandao
5.0 out of 5 stars From the basics to your own
Reviewed in the United States on May 4, 2024
Very nice book with all the basic information about sauces and serious cuisine . Nice illustrations, good tips and so many new things to learn . It’s 100% worthy.
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WB
5.0 out of 5 stars Looking forward to exploring new sauces
Reviewed in the United States on August 14, 2023
Verified Purchase
I just received this book today and took a nice glance through it. I have been wanting to improve my home cooking skills, and sauces seem to be that magic ingredient. This book comes across very high calibre, like a well published college textbook.

Can't wait to dig into this one and experiment with some new flavors for the family!
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Albi
5.0 out of 5 stars Excellent! Would highly recommend
Reviewed in the United States on January 23, 2023
Verified Purchase
After a number of other but disappointing sauce cookbook, I finally found this incredible one. This has all the classic sauces as well as more modern ones. May be a bit much for the novice but fir the advanced cooks it is a complete reference book. It also provide frameworks for paring different sauces with a variety of meats and vegetables. The book also includes important sauces from different countries. Great book to add to your cuisine library.
18 people found this helpful
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IRA S.
5.0 out of 5 stars Sauces
Reviewed in the United States on February 11, 2024
Verified Purchase
in my opinion one of the "bibles" of sauces. A must have for any chef's library
One person found this helpful
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nunaya
4.0 out of 5 stars Clearly great, but not for casual home cooks
Reviewed in the United States on March 19, 2024
Verified Purchase
I bought this to be a quick reference for different sauce recipes and it’s not that, so I rarely use it.
This is not to disparage the text- it is clearly the very best reference book for sauce making for chefs and high level home cooks. It’s very much like, and perhaps is intended to be, a textbook for chefs.
My take on it is, if you are a home cook looking to grab a book off the shelf to make a sauce to go with whatever you happen to be preparing, this is the wrong book for you.
If you are a home cook who loves getting in the weeds with techniques just for the pleasure of it, or a budding chef- this is definitely the book that you want.
5 people found this helpful
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Juanita
5.0 out of 5 stars No Worcestershire sauce
Reviewed in the United States on October 1, 2023
Verified Purchase
Amazing book, just no Worcestershire sauce
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Patrick
5.0 out of 5 stars Extremely comprehensive
Reviewed in the United States on July 25, 2023
Verified Purchase
Has an amazingly detailed history of sauces and provides exposure to a wide breadth of sauces that allow the reader to master the fundamentals of sauce making and confidently begin improvising their very own.
4 people found this helpful
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tom
5.0 out of 5 stars Simply wow.
Reviewed in the United States on August 15, 2023
Verified Purchase
This is a magnificent book. I have two other sauce books which are very nice but this one is simply magnificent and worth the price to me.
5 people found this helpful
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Top reviews from other countries

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Nariane Sá
5.0 out of 5 stars Ótimo conteúdo
Reviewed in Brazil on April 27, 2021
Verified Purchase
Tudo certinho, ótima impressão, conteúdo muito completo e enriquecedor.
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Nuno
5.0 out of 5 stars Muito bom
Reviewed in Spain on March 4, 2023
Verified Purchase
Livro muito bem estruturado nos topicos com explicaçoes bem conseguidas.
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Happy Me
5.0 out of 5 stars Extensive detail
Reviewed in Canada on January 1, 2021
Verified Purchase
Great comprehensive volume. Bought for son. He’s done several and we get to enjoy them :) highly recommend for the person who loves cooking and experimenting and wants to know the exact differences of sauces and how to tweak basics etc.
One person found this helpful
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Lilija
5.0 out of 5 stars i would say best sauce book i saw so far
Reviewed in the United Kingdom on September 18, 2022
Verified Purchase
book is great, loads of great info but there is knowledge far above this.
to process this it will take a lot of time so i am keeping it
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Simon B.
5.0 out of 5 stars Brilliant
Reviewed in Germany on September 11, 2020
Verified Purchase
Brilliant book. Clear, concise and explains the science behind the sauce. Fantastic book for the keen amateur chef and up
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