Sauces: Classical and Contemporary Sauce Making
James Peterson is an award-winning food writer, cookbook author, photographer, and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. He is the author of fifteen titles, including "Sauces," his first book and a 1991 James Beard Cookbook of the Year winner, and "Cooking," a 2008 James Beard Award winner. He has been one of the country's preeminent cooking instructors for more than 20 years and currently teaches at the Institute of Culinary Education (formerly Peter Kump's) in New York. Hardcover, 656 pages.
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