Sauces

[Richard Chrz]

Another rabbit hole….

Found a used / good condition copy of Sauces by James Peterson 3rd edition on Thrift books. This is a 500 plus page book, seems fery similar technically to maybe a Food lab book,, broken down several ways in chapters, they even have to different chapter indexes based on different ways you may search.

Seems super comprehensive, history, etc..It arrived yesterday, so i have not had much time to page through it yet, but thought i would share, incase anyone else is looking for rabbit holes to dive down.

pardon the photos, our house seems to be light challenged.

[SheilaAnn]

As soon as I read the title of the thread, I went to grab my copy to shoot a picture and share. It’s a good book! Lots to go through.

[SheilaAnn]

Turns out mine is the second edition. I compared the table of contents. With the exception of the font, they are the me.

[Richard Chrz]

Yeah, they said very few things different than the 2nd, although there was a chart added back in, maybe something else, but nothing notable.

[theroc]

We have this edition. Good book.

[yakima]

I want this!

[realdocBBQ]

Wow, I could do some serious damage with this... I better not. I'm already concocting a weirdo/mashup style dish for dinner, I better not get sidetracked. lol

[SheilaAnn]

You wouldn’t like this book…. You actually have to follow recipes 😉🤪🤓🙀

[realdocBBQ]

Oh screw that, then! lol

I just made my own version of a zuppa toscana/caldo verde mashup. Or something like that... I don't think it would ever make it into a recipe book - hell, no recipes shall be followed in my house. lol. Ok, except maybe when baking.. but that's seldom. Carry on, friends!

[Richard Chrz]

So I think SheilaAnn is correct on how the book is written, but I personally hope to find inspiration on learning techniques, and how to adapt them to how I would like to try them as well, or at minimum, even to steal ideas from and open my mind a bit. I’ll never understand cooking to the level some of these books can teach.

[klflowers]

Nope. Nada. Not gonna do it

[SheilaAnn]

He already did it…..

[SheilaAnn]

C’mon Kev….. I just bought a book. Tag! You’re it!

[58limited]

Panhead John There, I changed it

[Finster]

Definitely looks interesting. I bet the history section is a great read

[klflowers]

58limited, Richard Chrz, Panhead John, SheilaAnn will you people leave me alone? My daughter just took her hand out of my wallet, now you folks are reaching. Jeez...

[Richard Chrz]

Hopefully you saw the comment i tagged you in for a great price on a saucier today, i bought one…

[klflowers]

Richard Chrz I ignored it

[WI Bubba]

You're already getting an LSG pooper. What's a couple of bucks for a book?

[yakima]

Ordered both the sauce and the L&L bbq book today.
One of the benefits of this site is the ancillary knowledge one runs into.
As a result of the monthly cook thread, I am working thru, in more detail, the Marcella Hazan book, Essentials of Classic Italian Cooking.

[yakima]

I now have both books. Both look excellent. Sauces is the latest 4th edition, with pictures. Very heavy, and hard on the wallet at $70.

[58limited]

I'm pretty much finished reading through the copy that I bought. Lots of good stuff in there. But my main thought is: The French have way too much time on their hands and think too much.

[SheilaAnn]

Oui! 🤣🤣🤣🤣🤣