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Sauces
James Peterson
Published by Wiley
LE 306
Since its publication in 1991, Sauces
has proven itself a landmark work, winning The James Beard Foundation's Cookbook of the
Year award. More than just a compendium of recipes, Sauces explains how and why the i
ngredients of a sauce are combined. Structured around the framework of classical French
cooking, it provides in thorough detail explanations and instructions for preparing both
traditional and contemporary versions of almost every sauce imaginable. The second edition
also addresses the growing popularity of Asian cuisine, and Peterson serves up an overview
of both ingredients and techniques for a collection of favorite Asian recipes.
Also pasta sauces, which were absent in the first edition get a wide coverage in this
second edition.
The Sauce Bible
David Paul Larousse
Published by Wiley
LE 374
The hallmark of an accomplished chef is a thorough knowledge of the sauces great and
small. Here's a guide that will put this knowledge at your fingertips. The Sauce Bible is
the most comprehensive guide available on one of the most basic yet complex areas of
culinary art. The book contains over 600 recipes for preparing sauces, stocks and other
accompaniments, presented in clear step-by-step detail, from classic recipes to current
innovations, plus over 50 recipes for dishes to serve them with. You'll even find other
accompaniments such as chutney, compote, coulis, salsa, flavored vinegar, relish and
dessert sauce. A chapter on decorative technique gives instructions on sauce painting,
the use of two or more sauces to create a beautiful pattern on the plate.
Sauces
Michel Roux
Published by Quadrille
LE 125
Sauces is an essential reference in every chef’s
kitchen. It covers sweet and savory sauces based on the classical
sauce classification, but reworked for health and ease of
preparation. The book has superb photography with many
step-by-step photographs for a better understanding of
preparation methods. A special index suggesting a sauce to
accompany any ingredient is included.
Egyptian Soups Hot and Cold
John Feeney
Published by American University in Cairo Press
LE 45
To make a really good, delectable soup can take as much time and care as the making of a meat of fish dish.
These original soup recipes have been developed over a period of thirty years using fresh
and in-season local Egyptian produce. Feeney's soups are ambrosial or aphrodisiac, and sometimes both.
Each recipe is accompanied by the author's photographs and a wealth of facts about the spices, herbs, fruits and
vegetables used.
All books are available at or can be ordered through ECA.
Prices are subject to change because of the fluctuations in the
exchange rates. There is a 5% discount on books for ECA members.
A special book ordering service for the hospitality professional
from accounting to event management, and menu planning to
culinary math as well as service management is available upon
request.
Please call the ECA at 202-2532 8187 / 2532 8188 / 2362 7217 or
email books@egyptchefs.com
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