Iris's Reviews > Sauces: Classical and Contemporary Sauce Making

Sauces by James Peterson
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Jul 04, 11

Read from June 18 to July 02, 2011

Whoa, nelly. A formidable reference book for the professional, the ambitious amateur, and the historian. Read it for fun: dig the annotated recipes for dinners of ancient Rome or 18th-century France, sauces and all.

As a beginning-to-intermediate home cook, this is hardly Very Necessary; Mark Bittman's quick sauces, scattered throughout How to Cook Everything, are just fine. But this book is a master of taste.
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