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Sauces: Classical and Contemporary Sauce Making Hardcover - 2008
by James Peterson
Summary
Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition
"It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: it reads so well that this is the kind of book you can take to bed."
-Mark Bittmanfrom the Foreword to the Second Edition
"James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle epoque. . . . Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."
-Richard Olneyfrom the Foreword to the First Edition
"Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation."
-Gourmet magazine
"This is a book I wish I had written myself. . . . Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professionals and amateurs alike. Sauces is one of the best culinary books of this century in English."
-Jeremiah Tower
"The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations."
-Daniel Boulud
"It is a special reference book-comprehensive and inspiring."
-Alice Waters
"It's the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: it reads so well that this is the kind of book you can take to bed."
-Mark Bittmanfrom the Foreword to the Second Edition
"James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle epoque. . . . Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."
-Richard Olneyfrom the Foreword to the First Edition
"Here is yet another cookbook that can stand among the best reference works. I suspect it's a harbinger of kindred books as publishers begin to respond to a growing audience of cook-readers who hunger for connected, nuanced, reliably researchedinformation."
-Gourmet magazine
"This is a book I wish I had written myself. . . . Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professionals and amateurs alike. Sauces is one of the best culinary books of this century in English."
-Jeremiah Tower
"The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations."
-Daniel Boulud
"It is a special reference book-comprehensive and inspiring."
-Alice Waters
Details
- Title Sauces: Classical and Contemporary Sauce Making
- Author James Peterson
- Binding Hardcover
- Edition 3rd
- Pages 612
- Volumes 1
- Language ENG
- Publisher Houghton Mifflin, U.S.A.
- Date 2008-09-05
- Illustrated Yes
- ISBN 9780470194966 / 0470194960
- Weight 3.9 lbs (1.77 kg)
- Dimensions 10.1 x 8.5 x 1.9 in (25.65 x 21.59 x 4.83 cm)
- Library of Congress subjects Sauces
- Library of Congress Catalog Number 2007046546
- Dewey Decimal Code 641.814
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Sauces: Classical and Contemporary Sauce Making, 3rd Edition
by Peterson, James
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UsedGood. Condition: GOOD - Used with some wear from use. May include stickers on cover, missing or wear to dustcover, inside cover, spine, slight curled corners, stains, and wear to the fore edge. All orders ship via UPS Mail Innovations - can take up to 14 business days from first scan to be delivered. The dust jacket has creased and curled corners. Pages have some folded corners.
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Sauces Classical and Contemporary Sauce Making by James Peterson
by Peterson, James
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Houghton Mifflin Harcourt, 2008-09-05. Hardcover. Good. 7x1x9. This listing is for Sauces: Classical and Contemporary Sauce Making, 3rd Edition This edition is very similar to the most current updated edition, ISBN 0544819829 Please be sure to buy the earlier and much cheaper edition for your class and SAVE MONEY on your textbook expenses! We personally guarantee that you can use this edition for your class. If for some reason you're unhappy with any of our textbooks products, you are welcome to return the book back to us within 30 days of the purchase for a full refund.
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Sauces: Classical and Contemporary Sauce Making, 3rd Edition
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Sauces: Classical and Contemporary Sauce Making, 3rd Edition
by Peterson, James
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Sauces: Classical and Contemporary Sauce Making, 3rd Edition
by Peterson, James
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Sauces: Classical and Contemporary Sauce Making
by Peterson, James
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John Wiley & Sons Inc, 2008. Hardcover. New. 3rd edition. 640 pages. 10.25x8.25x2.25 inches.
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