As we continue the march on towards the holiday and gift-giving season, (yes it really is just around the corner), I thought I’d share with you one of the best cookbooks that I’ve received this year. I have eyed this cookbook up on and off throughout the years, and I always end up putting it down in favor of something else. It is finally in my possession, and while it may not be exactly what I thought it was going to be, it is a fantastic resource to have on my shelf.
Sauces, by James Peterson, is in its third printing as of this year. It has been updated to include many ethnic sauces that may have been overlooked in prior editions, and it is quite the tome. I’ve been slowly reading and savoring this book much like I would a novel, or a great foodie movie. With every page turn I found something new for me to learn, and I really feel that now that I’ve spent some time in this book, that sauce-making is not far out of reach. The directions are precise and encouraging, and I can almost pretend that as I’m reading this, that I’m sitting in a class at a culinary school, receiving instruction from one of the best chefs in the country. It’s that good.
What it is not, however, is entirely practical for a basic home cook. Oh, certainly, anyone with a thirst for knowledge will appreciate this book and what it contains, but many (actually most) of the sauce recipes are for quantities beyond what a home cook could possibly need- calling for quarts and pints at a time. Which is why I recommend this book wholeheartedly for a foodie, but maybe not so much for someone who just cooks to put a meal on the table. Another thing that I really like about this book though, is that there are not just sauce recipes in it. Oh, there are sauce recipes all right, but there are also recipes that put that new-found talent for sauce-making into practice. An authentic Coq Au Vin, Osso Bucco and an absolutely stunning looking Braised Lamb Shanks With Shallots recipe. Poached Chicken With Vegetables makes me think that I’ve never really tried the art of poaching, and this recipe may be the one that gets me to try it. The full recipes are done in easier, at-home quantities,and as an added bonus, there is a section of gorgeous photography to entice.
So as you see this cookbook on the shelf at the bookstore, consider it carefully. It is a beautiful book, and one I intend to use often as a reference. It sits in a place of honor with my Joy of Cooking and How To Cook Everything Vegetarian on the shelf. For a foodie, this would be a remarkable gift to recieve- I know I would love to rip open some giftwrap and find this book- complete with 440 recipes inside! But since I already have one, I’ll have to look forward to a different tome hiding underneath the Christmas tree.
I would love to get my grubby paws on this one based on what you’ve said. I really want to learn to make sauces, and it sounds like this one shares some good techniques and instruction. I’ll have to go check it out at the bookstore and possibly add it to my wish list this year! Thanks for sharing!