Sauces: Classical and Contemporary Sauce Making, Fourth Edition
ISBN-13:
9780544819825
ISBN-10:
0544819829
Edition:
4
Author:
James Peterson
Publication date:
2017
Publisher:
Harvest
Format:
Hardcover
688 pages
Category:
Cooking Methods
,
Sauces & Toppings
,
Main Courses & Side Dishes
,
Appetizers
,
Professional Cooking
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Book details
ISBN-13:
9780544819825
ISBN-10:
0544819829
Edition:
4
Author:
James Peterson
Publication date:
2017
Publisher:
Harvest
Format:
Hardcover
688 pages
Category:
Cooking Methods
,
Sauces & Toppings
,
Main Courses & Side Dishes
,
Appetizers
,
Professional Cooking
Summary
Sauces: Classical and Contemporary Sauce Making, Fourth Edition (ISBN-13: 9780544819825 and ISBN-10: 0544819829), written by authors
James Peterson, was published by Harvest in 2017.
With an overall rating of 3.5 stars, it's a notable title among other
Cooking Methods
(Sauces & Toppings, Main Courses & Side Dishes, Appetizers, Professional Cooking) books. You can easily purchase or rent Sauces: Classical and Contemporary Sauce Making, Fourth Edition (Hardcover, Used) from BooksRun,
along with many other new and used
Cooking Methods
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $9.9.
Description
The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs.
Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.
Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.
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