James Peterson has infused this 3rd edition of Sauces with new life, overhauling and simplifying the book without removing any critical information. Many of the sauces have been lightened, the old French names have been dispensed with, and useful charts have been included throughout the book. The author has also standardized the terminology for the consistency of liquids (for instance, in the Liaisons chapter, a chart showing thicknesses ranges from "water" to "mayonnaise") because it is the consistency that is the most important -- and the hardest -- to show. An updated bibliography and source list of purveyors are also included, and the insert includes beautiful all-new 4-color photography.
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