[terrarich]

Hello,

Can anyone out there recommend a text on sauces, preferably with a focus on lighter, contemporary sauces?

Terrarich

[Suzanne]

Simple Cuisine by Jean-Georges Vongerichten (Prentice Hall, 1990, ISBN 0-13-195-59-2) -- in his introduction he says:

To replace traditional basics of French cooking (such as time-consuming stocks and butter-thick sauces, I use "building blocks." They are:
JUICES VINAIGRETTES FLAVORED OILS BROTHS

[Pete]

It doesn't focus on lighter, more contemporary sauces by "Sauces" by James Peterson is a great reference for sauces of all types; classic and contemporary.

[cape chef]

Originally posted by Suzanne
Simple Cuisine by Jean-Georges Vongerichten (Prentice Hall, 1990, ISBN 0-13-195-59-2) -- in his introduction he says:

I second this book.

All his building blocks

Juices
Vinaigrettes
Flavored Oils
And Vegetable Broths

Are all great to read and use.

I have seen this book have a profound effect on my approach to lighter cooking than perhapes any other in the last decade.