[Sca-cooks] op

Johnna Holloway johnnae at mac.com
Tue Jun 19 15:33:20 PDT 2012

I own all of them. Each volume has been different from the previous one, improved, longer, more pages, more recipes. This edition had color photos.

Wiley notes
Peterson overhauls the text by simplifying the book without taking out anything critical. Many of the sauces are lightened and the old French names are dispensed with or relegated to a separate section. Many of the sauces in the current book are in chart form since the procedure is identical for large numbers of them, and there is a chapter that has all the charts for easy reference. The author also standardizes 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's most important (and the hardest) to show. An updated bibliography and source list of purveyors is also included. The photos are redone to be included in a bigger insert with fewer images since the photos in the current book are too small for anyone to really appreciate the details. The technique photographs are larger and focus on the essential steps that a reader cannot visualize based on the narrative instruction. Also, there are more color photos in this edition with an emphasis on how-to and cooking techniques (since many of the sauces are derivatives of techniques like braising, sauteing, poaching, etc.).


Sample chapters are on the website.

It's used as a textbook so I would guess this is a way to keep sales up. {Yes, you must use the 3rd edition and not the 1st edition sort of thing.)


On Jun 19, 2012, at 6:05 PM, Terry Decker wrote:

> I hadn't spotted the 3rd edition.  Do you know if this is an upgrade of the 2nd edition or just a reissue with no or cursory editting?.
> Bear
>> Sauces: Classical and Contemporary Sauce Making (9780470194966) by James Peterson.
>> The third edition is 2008. (you might look for an earlier edition to save money.)
>> Johnnae

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