[22 / 9 / ?]
Quoted By:
>"Sauces: Classical and Contemporary Sauce Making"
>by: James Peterson
>To cook is one thing, to sauce another. The right sauce lifts the right dish to a wholly different plateau of dining than would be the case if the cook didn't bother. This can be a humble pasta sauce created as a perfect balance of ingredients on hand, or a carefully considered sauce the ingredients of which have been developed at the stove over days, not mere hours.
>Peterson gives the reader--in close to 600 pages--the continuum on which sauces have been based in culinary history. He gives the reader the kitchen science that allows sauces to work, as well as the techniques necessary to follow along where many a cook has already whisked up a splendid creation.
http://www.mediafire.com/?ri3u2kysddsgw8v
>by: James Peterson
>To cook is one thing, to sauce another. The right sauce lifts the right dish to a wholly different plateau of dining than would be the case if the cook didn't bother. This can be a humble pasta sauce created as a perfect balance of ingredients on hand, or a carefully considered sauce the ingredients of which have been developed at the stove over days, not mere hours.
>Peterson gives the reader--in close to 600 pages--the continuum on which sauces have been based in culinary history. He gives the reader the kitchen science that allows sauces to work, as well as the techniques necessary to follow along where many a cook has already whisked up a splendid creation.
http://www.mediafire.com/?ri3u2kysddsgw8v
