Sauces: Classical and Contemporary Sauce Making, Fourth Edition ― A James Beard Award-Winning Cookbook with Detailed Color Photographs by James Peterson

The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to culinary reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic mother sauces and cooking techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step―bringing the author’s expertise to life like never before. Master the art and science of the kitchen with essential techniques for: Classic French Cooking: Move beyond theory with nearly 500 recipes, from foundational sauces like Béchamel and Velouté to complex derivatives. Stocks and Glazes: Build flavor from the ground up with detailed instructions for creating rich stocks, jus, and essences―the heart of professional cooking. Read more

From the Publisher CARAMEL CREAM SAUCE YIELD: 2 CUPS (500 MILLILITERS) Melt the sugar in a 4-quart (4 liter) heavy- bottomed saucepan or copper poêlon. (A large saucepan or poêlon is necessary because the cream boils up when added to the caramel.) (A) Stir the sugar constantly over medium heat with a wooden spoon until any lumps have melted. (B) Continue stirring until the caramel is a deep reddish brown. (C) Standing back from the saucepan, add half the cream. The cream will boil vigorously and dissolve the hot caramel. When the boiling slows down, add the rest of the cream. (D) Whisk the sauce until the caramel is thoroughly dissolved in the cream. Check the consistency of the sauce and reduce it slightly if necessary. Add the vanilla extract or other flavoring if desired. Let the sauce cool. It can be stored for weeks in the refrigerator. Ingredients granulated sugar 1 pound or 500 grams heavy cream 2 cups or 500 milliliters vanilla extract or other flavoring (optional) 2 teaspoons or 10 milliliters