--- product_id: 1702772 title: "Sauces: Classical and Contemporary Sauce Making, 3rd Edition" price: "€ 165.95" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.nl/products/1702772-sauces-classical-and-contemporary-sauce-making-3rd-edition store_origin: NL region: Netherlands --- # Sauces: Classical and Contemporary Sauce Making, 3rd Edition **Price:** € 165.95 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Sauces: Classical and Contemporary Sauce Making, 3rd Edition - **How much does it cost?** € 165.95 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.nl](https://www.desertcart.nl/products/1702772-sauces-classical-and-contemporary-sauce-making-3rd-edition) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Sauces: Classical and Contemporary Sauce Making, 3rd Edition Review: Sauces: The best book on the subject - The third edition of *Sauces* was released in 2008. This edition is by far the most helpful yet. It is exhaustive with regard to the sauces of french/continental cuisine as this is the tradition in which Peterson was trained, and in which he has developed the most expertise. However, despite that being his primary background, Peterson also includes discussion of many other types of sauces, from Mexican salsas and moles to Japanese dashi and teriyaki sauces; from Indian curries to Italian ragùs. There is an obvious emphasis on the continental tradition, and thus the majority of the book deals with such sauces and recipes. There is much less time and space dedicated to other international/ethnic culinary traditions, but the included info is valuable despite being limited. If, though, (for example) you primarily want to have an exhaustive list of recipes for Thai curries or Ethiopian wats, you might consider instead looking into cookbooks more specifically tailored to those cuisines. The text includes backgrounds of sauces, their relationships to one another, and, of course, recipes. The third edition brings back the valuable charts, diagramming sauce derivatives, relations, and additions, which had been omitted from the second edition. (Do not underestimate the value and utility of these charts!) This edition also includes dozens more recipes, but Peterson did not exclude any of the texts from previous editions that the current form could be as complete and useful as possible. Besides recipes, the book begins with a chapter briefly outlining the history of sauce-making from the Greco-Roman eras until today. This is followed by a chapter on equipment, describing both the necessary and the merely helpful, for sauce-making. The third chapter details ingredients used in sauces. Then the main body of the text discusses the sauces themselves, organized by various categories. The book also includes an index and glossary which I've found to be quite useful. This book is, at times, a bit on the technical side. Thus it is probably better suited for the intermediate or advanced cook. Professionals often keep a copy for reference, but beginning or novice home-cooks might find some of the content a bit too intimidating. This work rightfully deserves its reputation as the most authoritative and the definitive book on the subject of sauces and sauce-making. Review: Exquisite, But Braised Rib Recipe Should be Revised - This book provides you with the theory, history, and how to of the traditional mother sauces and numerous variations and stocks. I am fascinated by the indepth history of how each sauce developed into the current method. If you would like to make sauces in the traditional, modern, or contemporary styles, this book is terrific. Note: I feel there is an ambiguity in the recipe to Braised Short Ribs. The recipe calls for "sliced" onions to be roasted together with the short rib. However, roasting thinly sliced onions at 400 degrees resulted in them being burned. The burned onions took away from a sweetness that otherwise would have been present in the sauce. I would slice the onions about 1/4" thick, which will allow them to caramelize without seriously burning. Also, I felt there was a flavor missing, and after some thought maybe it was tomato or some more acid. When I consulted other recipes I see that the other recipes add tomato paste, where the recipe in Sauces does not. I would add it next time by smearing it on the ribs and veggies before they are roasted. Lastly, the recipe calls for removing the ribs from the stove and finishing them (and the sauce) in the oven. That final heating of the ribs in the oven was unnecessary. I would remove the ribs from the pot with a little of the braising liquid in a separate covered, unheated dish (so the beef reabsorbs the liquid as it cools) and finishing only the sauce in the oven (or on top of the stove). The final heating in the oven gave a slightly stringy/chewy texture to the beef, where previously it did not have that texture (I was tasting the ribs periodically). ## Technical Specifications | Specification | Value | |---------------|-------| | Customer Reviews | 4.6 out of 5 stars 331 Reviews | ## Images ![Sauces: Classical and Contemporary Sauce Making, 3rd Edition - Image 1](https://m.media-amazon.com/images/I/81xvtozSHAL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Sauces: The best book on the subject *by A***Y on May 17, 2012* The third edition of *Sauces* was released in 2008. This edition is by far the most helpful yet. It is exhaustive with regard to the sauces of french/continental cuisine as this is the tradition in which Peterson was trained, and in which he has developed the most expertise. However, despite that being his primary background, Peterson also includes discussion of many other types of sauces, from Mexican salsas and moles to Japanese dashi and teriyaki sauces; from Indian curries to Italian ragùs. There is an obvious emphasis on the continental tradition, and thus the majority of the book deals with such sauces and recipes. There is much less time and space dedicated to other international/ethnic culinary traditions, but the included info is valuable despite being limited. If, though, (for example) you primarily want to have an exhaustive list of recipes for Thai curries or Ethiopian wats, you might consider instead looking into cookbooks more specifically tailored to those cuisines. The text includes backgrounds of sauces, their relationships to one another, and, of course, recipes. The third edition brings back the valuable charts, diagramming sauce derivatives, relations, and additions, which had been omitted from the second edition. (Do not underestimate the value and utility of these charts!) This edition also includes dozens more recipes, but Peterson did not exclude any of the texts from previous editions that the current form could be as complete and useful as possible. Besides recipes, the book begins with a chapter briefly outlining the history of sauce-making from the Greco-Roman eras until today. This is followed by a chapter on equipment, describing both the necessary and the merely helpful, for sauce-making. The third chapter details ingredients used in sauces. Then the main body of the text discusses the sauces themselves, organized by various categories. The book also includes an index and glossary which I've found to be quite useful. This book is, at times, a bit on the technical side. Thus it is probably better suited for the intermediate or advanced cook. Professionals often keep a copy for reference, but beginning or novice home-cooks might find some of the content a bit too intimidating. This work rightfully deserves its reputation as the most authoritative and the definitive book on the subject of sauces and sauce-making. ### ⭐⭐⭐⭐⭐ Exquisite, But Braised Rib Recipe Should be Revised *by 人***人 on June 20, 2011* This book provides you with the theory, history, and how to of the traditional mother sauces and numerous variations and stocks. I am fascinated by the indepth history of how each sauce developed into the current method. If you would like to make sauces in the traditional, modern, or contemporary styles, this book is terrific. Note: I feel there is an ambiguity in the recipe to Braised Short Ribs. The recipe calls for "sliced" onions to be roasted together with the short rib. However, roasting thinly sliced onions at 400 degrees resulted in them being burned. The burned onions took away from a sweetness that otherwise would have been present in the sauce. I would slice the onions about 1/4" thick, which will allow them to caramelize without seriously burning. Also, I felt there was a flavor missing, and after some thought maybe it was tomato or some more acid. When I consulted other recipes I see that the other recipes add tomato paste, where the recipe in Sauces does not. I would add it next time by smearing it on the ribs and veggies before they are roasted. Lastly, the recipe calls for removing the ribs from the stove and finishing them (and the sauce) in the oven. That final heating of the ribs in the oven was unnecessary. I would remove the ribs from the pot with a little of the braising liquid in a separate covered, unheated dish (so the beef reabsorbs the liquid as it cools) and finishing only the sauce in the oven (or on top of the stove). The final heating in the oven gave a slightly stringy/chewy texture to the beef, where previously it did not have that texture (I was tasting the ribs periodically). ### ⭐⭐⭐⭐⭐ A serious book for serious sauces... *by T***E on February 11, 2010* Like many people in the last generation or so, I did not grow up with sauces. My mother told of the sauces that her mother made back after the depression, but dismissed these as being unhealthy and only useful as a way to stretch small portions of meat for a big family. However, a good sauce really can tie a meal together. It is a way of taking something good, and turning it into the sublime. It can even rescue something not-so-good and make it quite delicious. How many times have you seen children only willing to eat certain foods that are smothered in gravy or ketchup? And so we come to Peterson's "Sauces". This is not a book of recipes (although it contains many), but instead a history and a textbook of saucemaking. I didn't think that I was especially interested in sauces of the middle ages, but as I read that chapter I think that it gave me a better understanding of the foundations of sauces. If you are really interested in sauces, this book might be the only sauce book that you'll ever need. It will give you an understanding to become a sauce artist, and not just a sauce technician. I have only made a small dent in reading this tome, but already it has improved my cooking. I was recently able to put together a delicious mustard veloute that would have been impossible for me before reading this. If you are serious about sauces, especially if you are serious about cooking, then I highly recommend this book. If you are just looking for a couple of quick and easy sauce recipes to enhance your cooking, then I suggest you buy something a little 'lighter'. ## Frequently Bought Together - Sauces: Classical and Contemporary Sauce Making, 3rd Edition - Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.nl/products/1702772-sauces-classical-and-contemporary-sauce-making-3rd-edition](https://www.desertcart.nl/products/1702772-sauces-classical-and-contemporary-sauce-making-3rd-edition) --- *Product available on Desertcart Netherlands* *Store origin: NL* *Last updated: 2026-06-02*