Sauces: Classical and Contemporary Sauce Making, Fourth Edition Hardcover – Illustrated, November 7, 2017

I had to get this book for culinary school and I absolutely love it. Lots of great recipes, and it had great info on the various types of sauces.

This is not a cookbook or recipe book. It's a text book. It's educational. You will learn how to cook, not just follow a recipe. You will learn techniques, and the science. It's a great book for people who want to learn how to actually cook. Maybe the best I've seen. It's an understated title as well. It's more than just sauce. It's got soup, meat techniques, etc.

Great book,explains the logic behind the sauces. Gives great recipes!!

Very nice book with all the basic information about sauces and serious cuisine . Nice illustrations, good tips and so many new things to learn . It’s 100% worthy.

I bought this to be a quick reference for different sauce recipes and it’s not that, so I rarely use it.This is not to disparage the text- it is clearly the very best reference book for sauce making for chefs and high level home cooks. It’s very much like, and perhaps is intended to be, a textbook for chefs.My take on it is, if you are a home cook looking to grab a book off the shelf to make a sauce to go with whatever you happen to be preparing, this is the wrong book for you.If you are a home cook who loves getting in the weeds with techniques just for the pleasure of it, or a budding chef- this is definitely the book that you want.

Great

Great information inside

I really like how they go into debt from tools to Temp. Excellent book.