Sauces: Classical and Contemporary Sauce Making

Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition

"It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: it reads so well that this is the kind of book you can take to bed."
-Mark Bittmanfrom the Foreword to the Second Edition

"James Peterson has done for sauces that which Escoffi…