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Very informative, got the 3rd edition while I was in culinary school and when I had seen this was out I was interested. The book is a nicer copy then the 3rd if you have an older version and if your new to this book it will be a great refinance for sauces in the 5 category and more. It did arrive with a bit (very small) of damage to the cover the to shipping but the book is still great looking.
Though lacking in the amazing photos of 'cooking' and 'baking' this book does not lack for beautiful recipes and really interesting facts/history with how a sauce started/where it was originally from. As usual, everything I have made so far from James Peterson's books turns out delicious every time! And excellent teacher, and a must for anyone who wants to up their game
This is a great but heavy book. I was expecting a cursory overview of different sauces with some recipes involved, and instead found a crash course in how to be a saucier. In fact, it's so dense that I have difficulty rating it 5 stars. It's kind of like comparing a great, well laid out physics textbook to Hawking's "History of the Universe." The latter is a masterpiece approachable by anyone; the former, a solid tool to really learn the meat of the science.
This book will take a lot of work and few read-throughs, but it will pay off in the end. 4 stars to emphasize that this is for dedicated home chefs only.