So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

Cookbook of the day – Sauces by James Peterson

Sauces

Sauces: Classical and Contemporary Sauce Making

By James Peterson

  • Publisher: Wiley; 2nd edition (January 27, 1998)
  • ISBN-10: 0471292753
  • ISBN-13: 978-0471292753
  • Caveat – I have the original 1991 edition, which has a different cover and is about 100 pages shorter. It’s the edition that won the James Beard Award for Cookbook of the Year.

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    This is the book if you want all of the lowdown on classical sauces. If you ever wondered what the difference between a sauce and a glace is, this is the book for you. The first chapter is a history of sauces, the second, a compendium of equipment that you might need, the third a listing of ingredients. After that, he breaks down the various sauces and expands them to their variants as well. There are more sauces in classical cooking than you ever thought possible, many with French-derived names. And they are all listed in categories according to the basic recipe from which they spring. This book concentrates on classical sauces and there are essential tips scattered throughout, tips that will allow you to create sauces equal to those in the finest restaurants.

    I haven’t paged throught the more current addition pictured above, but I would hope that he’s extended his overview to Asian and other “non-western classical” offerings, as well as some of the new sauces based on more exotic ingredients.

    This is one of those “foundation books” that every serious cook should have in their cooking library. I’ll be reviewing his equally important book “Splendid Soups” in a future post. The books are a little dry, but they are intended to be reference works, not entertainment.

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