The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago?? Sauces is?? in the words of Mark Bittman?? "single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions it has established itself as a modern cookbook classicand an essential reference for every serious cook.

James Peterson trained as a chef in France and the book offers a thorough grounding in the art of classical French sauce making from velout? b?chamel and demi-glace to hollandaise mayonnaise and cr?me anglaise. But Peterson also presents a wide variety of lighter contemporary saucesincluding pan sauces pur?es and vinaigrettesas well as sauces from around the world including salsas pasta sauces and Asian-style dipping and curry sauces. Best of all he includes recipes not just for sauces but for finished dishes. These recipes give Sauces a broader scope showing how good cooking and sauce making are intimately relatedand demonstrating how a correctly prepared sauce can transform a well-cooked dish into something truly sublime.

Now with this new edition Peterson has thoroughly revised and expanded Sauces to make it even more indispensable. You'll find more than sixty all-new recipes for dishes that showcase the leading role of sauces in cooking?? such as Chicken Tagine with Harissa Sauce?? Osso Buco with Julienned Vegetables?? Lobster ? la Nage?? and Gold-Plated Chicken with Ginger?? Saffron?? and Almonds. There are intriguing historical recipes from medieval and seventeenth-century Europe as wel"oth-based classics such as Pot au Feu and Bollito Misto. And?? by popular request?? Peterson at last includes a recipe for traditional American Roast Turkey with Giblet Gravy.

This new edition has been completely redesigned to make it easier to use and includes more than thirty beautiful new color photographs of finished dishes with sauces. If you're a fan of the book's previous editions?? you should note that Peterson has not cut any recipes for this edition?? and that he has reinstated the popular sauce charts that appeared in the first edition.

Lively?? erudite?? and authoritative?? Sauces remains the definitive modern work on the subject. And with this edition's additional recipes?there are now a total of 440?it is now even more