{"id":4247,"date":"2008-11-19T15:28:43","date_gmt":"2008-11-19T15:28:43","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=4247"},"modified":"2018-02-27T11:49:53","modified_gmt":"2018-02-27T11:49:53","slug":"sauces-classical-and-contemporary","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/sauces-classical-and-contemporary\/","title":{"rendered":"Sauces \u2013 Classical and Contemporary Sauce Making &#8211; review"},"content":{"rendered":"<p><span class=\"text-element body\"> <img loading=\"lazy\" decoding=\"async\" class=\"image-4-3 image-review alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/img\/sauces.jpg\" alt=\"Sauces \u2013 Classical and Contemporary\" width=\"282\" height=\"357\" \/> This is another amazing book from John Wiley publishers. They might not be the most celebrated of cookbook publishers but the food-related books that they present are some of the best around, and Sauces is included in that list.<\/span><\/p>\n<p>You know that any book, cookery or otherwise, that reaches its third edition has got to be worth looking into.\u00a0 James Peterson deserves to be proud of Sauces \u2013 Classical and Contemporary Sauce Making. It\u2019s not only popular with the cookbook-reading public but it has also won the prestigious James Beard Foundation Award. This amazing volume is even used in culinary colleges and schools as a teaching aid.<\/p>\n<p>Don\u2019t be put off by the size of this book. It\u2019s true that it\u2019s as big as a small piece of furniture but it\u2019s as big as that for a good reason. There isn\u2019t any padding in Sauces. It\u2019s cover-to-cover solid information that will be welcomed by anyone wanting to perfect sauce-making. Nothing seems to be omitted or overlooked. Every imaginable sauce is described, including Asian Sauces which have been added since the publication of the first edition.<\/p>\n<p>There is, unsurprisingly, still a French bias but the book is no worse for that. Those sauces have a structure that enables flexibility and adaptation, and that\u2019s the reason the methods have become classic. The contemporary sauces reflect modern tastes for lighter and healthier dishes where cream is less evident.<\/p>\n<p>The book has a marvellous chapter on Pasta Sauces. James takes as much care over his catalogue of Pasta Shapes (over 30 in all) as he does over the pasta dressing, and these are not necessarily rich, tomato-based and complicated. It\u2019s more about flavour of fresh ingredients and subtle combinations. Spaghetti with Clams or Mussels offers the choice of a cream or olive oil base, although Fettuccine and Shrimp with Crustacean Cream Sauce sticks to the luxurious and classic heavy (double) cream.<\/p>\n<p>Desserts are not forgotten and the selection here is enough to make me quit my diet. Butterscotch Sauce is so delightful that I doubt it will get as far as garnishing a dessert &#8211; I\u2019ll be eating it from the pan with a spoon.<\/p>\n<p>Sauces \u2013 Classical and Contemporary Sauce Making is bound to become a culinary icon. It has been so well received since its first publication. Its admirers are not only professionals but include ordinary folk who enjoy good food and want to present restaurant-quality meals. Any serious cook will want to own this book.<\/p>\n<p>Sauces \u2013 Classical and Contemporary Sauce Making<br \/>\nAuthor: James Peterson<br \/>\nPublished by: John Wiley<br \/>\nPrice: \u00a329.99<br \/>\nISBN 978-0-470-19496-6<\/p>\n<p>&nbsp;<\/p>\n<p><em>Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is another amazing book from John Wiley publishers. They might not be the most celebrated of cookbook publishers but the food-related books that they present are some of the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":20586,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20,22],"tags":[726,75,1595,1596,1594],"class_list":["post-4247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-classic","tag-french","tag-james-peterson","tag-sauces","tag-sauces-classical-and-contemporary-sauce-making"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sauces \u2013 Classical and Contemporary Sauce Making - review - Mostly Food and Cocktails<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sauces \u2013 Classical and Contemporary Sauce Making - review - Mostly Food and Cocktails\" \/>\n<meta property=\"og:description\" content=\"This is another amazing book from John Wiley publishers. 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