Mehr zum Buch
Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition, this work is hailed as a comprehensive and comprehensible reference on sauces. Renowned chefs praise its well-written text, making it enjoyable enough to read in bed. Critics note that the author has created a manual for professional cooks that is destined to become a classic reference. This cookbook stands out as one of the best reference works, catering to a growing audience of culinary enthusiasts seeking connected and nuanced information. It is described as a book that encapsulates all there is to know about sauces, setting a high standard for both professionals and amateurs. The art of sauce making is emphasized as essential for serious cooking, and the book is considered a must-have for a new generation of creative cooks looking to innovate on classical French techniques. Overall, it is recognized as a comprehensive and inspiring reference book that continues to resonate with chefs and home cooks alike.
Buchkauf
Sauces, James Peterson
- Sprache
- Erscheinungsdatum
- 2008
- product-detail.submit-box.info.binding
- (Hardcover)
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- Titel
- Sauces
- Sprache
- Englisch
- Autor*innen
- James Peterson
- Verlag
- J. Wiley
- Erscheinungsdatum
- 2008
- Einband
- Hardcover
- ISBN10
- 0470194960
- ISBN13
- 9780470194966
- Reihe
- Schlagwörter
- Sachbücher, Kochbücher, Kochbücher, Essen & Trinken, Handbücher und Anleitungen, Essen, Essen und Trinken
- Bewertung
- 4,35 von 5 Sternen
- Beschreibung
- Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition, this work is hailed as a comprehensive and comprehensible reference on sauces. Renowned chefs praise its well-written text, making it enjoyable enough to read in bed. Critics note that the author has created a manual for professional cooks that is destined to become a classic reference. This cookbook stands out as one of the best reference works, catering to a growing audience of culinary enthusiasts seeking connected and nuanced information. It is described as a book that encapsulates all there is to know about sauces, setting a high standard for both professionals and amateurs. The art of sauce making is emphasized as essential for serious cooking, and the book is considered a must-have for a new generation of creative cooks looking to innovate on classical French techniques. Overall, it is recognized as a comprehensive and inspiring reference book that continues to resonate with chefs and home cooks alike.