Hi,

Anyone have any thoughts or opinions on this book? I am looking for more information on sauces. The more you know about them, the harder it is to find more info that don't already know! Thanks

Stephen

[m brown]

So far the books generated by Chef David Paul LaRusse have been indispencible. Really indepth.
Check out Sauces by Chef Jim Peterson, another can't live without. He wrote Soups too.

[This message has been edited by m brown (edited January 24, 2000).]

[layjo]

Both of these books are well written. They describe basicly all of the classic french sauces and some of the great contemporary versions. Ethier one of these titles is a great addition to a library.

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Sauces by James Peterson is simply great.

Chef David Paul Larousse's book is excellent. It includes a chapter on sauce painting (Arabesque). I also have Peterson's book-he spends far more time on contemporary sauces than Larousse. Since I'm such a snob for "Classical" technique, etc., I prefer Larousse's book more.

Manger! Chefron