Sauces: Classical and Contemporary Sauce Making
This award-winning cookbook is a provocative compendium of more than 300 recipes, providing detailed instructions for both traditional and contemporary versions of every sauce imaginable. (Van Nostrand Reinhold)
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This award-winning cookbook is a provocative compendium of more than 300 recipes, providing detailed instructions for both traditional and contemporary versions of every sauce imaginable. (Van Nostrand Reinhold)
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Edition:
1998, John Wiley & Sons
Hardcover,
New
Details:
ISBN:
0471292753
ISBN-13:
9780471292753
Pages:
624
Edition:
2nd edition
Publisher:
John Wiley & Sons
Published:
1998
Language:
English
Alibris ID:
17989882165
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New. Spend Less, Read More.
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Edition:
1991, Van Nostrand Reinhold Company
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New
Details:
ISBN:
0442237731
ISBN-13:
9780442237738
Pages:
504
Publisher:
Van Nostrand Reinhold Company
Published:
01/1991
Language:
English
Alibris ID:
16902672060
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New. Size: 9x6x1;
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Edition:
1991, Van Nostrand Reinhold Company
Hardcover,
New
Details:
ISBN:
0442237731
ISBN-13:
9780442237738
Pages:
504
Publisher:
Van Nostrand Reinhold Company
Published:
1991
Language:
English
Alibris ID:
17286185599
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Edition:
1998, John Wiley & Sons
Hardcover,
New
Details:
ISBN:
0471292753
ISBN-13:
9780471292753
Pages:
624
Edition:
2nd edition
Publisher:
John Wiley & Sons
Published:
1998
Language:
English
Alibris ID:
17513407078
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New. Size: 8x1x10; New. In shrink wrap. Looks like an interesting title!
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Edition:
1991, Van Nostrand Reinhold Company
Hardcover,
New
Details:
ISBN:
0442237731
ISBN-13:
9780442237738
Pages:
504
Publisher:
Van Nostrand Reinhold Company
Published:
01/1991
Language:
English
Alibris ID:
16650277563
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New. Size: 20x116x152; New. In shrink wrap. Looks like an interesting title!
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Edition:
1998, John Wiley & Sons
Hardcover,
New
Details:
ISBN:
0471292753
ISBN-13:
9780471292753
Pages:
624
Edition:
2nd edition
Publisher:
John Wiley & Sons
Published:
1998
Language:
English
Alibris ID:
17850282876
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Edition:
2008, Houghton Mifflin
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ISBN:
0470194960
ISBN-13:
9780470194966
Pages:
612
Edition:
3rd edition
Publisher:
Houghton Mifflin
Published:
2008
Language:
English
Alibris ID:
17996160963
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New. 3rd edition. 640 pages. 10.25x8.25x2.25 inches.
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Edition:
2008, Houghton Mifflin
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ISBN:
0470194960
ISBN-13:
9780470194966
Pages:
612
Edition:
3rd edition
Publisher:
Houghton Mifflin
Published:
2008
Language:
English
Alibris ID:
17903288993
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2008,
Houghton Mifflin, Hoboken, NJ
ISBN-13: 9780470194966
3rd edition
Hardcover
1998,
John Wiley & Sons
ISBN-13: 9780471292753
2nd edition
Hardcover
1991,
Van Nostrand Reinhold Company, New York, NY
ISBN-13: 9780442237738
Hardcover
All Editions of Sauces: Classical and Contemporary Sauce Making
Books by James A Peterson, Ph.D.
Title says it all
Fairly traditional in scope. Good all-around resource.
Food Hedonist's Essential
I worked in the hotel and restaurant world for almost 30 years and cooked tons and tons of food at many types of venues--fast food to fine dining to institutional. I was very good, but I never got any formal training. Sauces solves that problem, despite its focus on the French school of cooking. To be fair, I've just started deeply investigating the book and have yet to use any of its recipes, although it has influenced some of my recent creations.
Summing up, if you want to know how the chef made that decadent sauce for your entree, this book will have an answer for you.
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