"Sauces", former winner of the prestigious James Beard Cookbook-of-the-Year award and the ultimate reference for saucemaking, is now available in a new, updated, and revised edition. With more 325 recipes in all, "Sauces" includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes. Includes a 32-page color insert with more than 100 color photos of sauce-making techniques.
Read More
"Sauces", former winner of the prestigious James Beard Cookbook-of-the-Year award and the ultimate reference for saucemaking, is now available in a new, updated, and revised edition. With more 325 recipes in all, "Sauces" includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes. Includes a 32-page color insert with more than 100 color photos of sauce-making techniques.
Read Less
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $8.15, good condition, Sold by ZBK Books rated 4.0 out of 5 stars, ships from Woodland Park, NJ, UNITED STATES, published 1991 by Van Nostrand Reinhold.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Used book in good and clean conditions. Pages and cover are intact. Limited notes marks and highlighting may be present. May show signs of normal shelf wear and bends on edges. Item may be missing CDs or access codes. May include library marks. Fast Shipping.
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $8.69, good condition, Sold by Zoom Books East rated 4.0 out of 5 stars, ships from Glendale Heights, IL, UNITED STATES, published 1991 by Van Nostrand Reinhold.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Book is in very good condition and may include minimal underlining highlighting. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $9.03, good condition, Sold by Zoom Books East rated 4.0 out of 5 stars, ships from Glendale Heights, IL, UNITED STATES, published 1998 by John Wiley & Sons Inc.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Book is in good condition and may include underlining highlighting and minimal wear. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $10.11, good condition, Sold by Seattle Goodwill rated 4.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 1991 by Van Nostrand Reinhold Company.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of Sauces: Classical and Contemporary Sauce Making to cart. $10.44, fair condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 1991 by Van Nostrand Reinhold Company.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $11.10, fair condition, Sold by Once Upon A Time Books rated 4.0 out of 5 stars, ships from Tontitown, AR, UNITED STATES, published 1998 by Wiley.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Fair. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear. It may also be ex-library or without dustjacket. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear. It may also be ex-library or without dustjacket.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $11.87, good condition, Sold by Seattle Goodwill rated 4.0 out of 5 stars, ships from Seattle, WA, UNITED STATES, published 1998 by John Wiley & Sons.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwill's nonprofit mission!
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $12.11, good condition, Sold by Off The Shelf rated 4.0 out of 5 stars, ships from Imperial, MO, UNITED STATES, published 1998 by John Wiley & Sons.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
The item shows wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact (including the dust cover, if applicable). Spine may show signs of wear. Pages may include limited notes and highlighting. May NOT include discs, access code or other supplemental materials.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $12.77, fair condition, Sold by Goodwill Books rated 5.0 out of 5 stars, ships from Hillsboro, OR, UNITED STATES, published 1998 by John Wiley & Sons.
Add this copy of Sauces: Classical and Contemporary Sauce Making, 2nd to cart. $12.78, good condition, Sold by SurplusTextSeller rated 5.0 out of 5 stars, ships from Columbia, MO, UNITED STATES, published 1998 by John Wiley & Sons.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).
Fairly traditional in scope. Good all-around resource.
karlof1
Mar 3, 2009
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.
