Sauces: Classical and Contemporary Sauce Making

by James Peterson

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This revised and updated edition on sauces includes a 32-page insert with 100 colour photographs, new chapters on Asian sauces and pasta sauces, a section on wine and sauce pairing, and expanded sections on lighter, healthier sauces, such as infused oils and chutneys.

Format:Hardcover

Language:English

ISBN:0471292753

ISBN13:9780471292753

Release Date:January 1998

Publisher:John Wiley & Sons

Length:624 Pages

Weight:3.54 lbs.

Dimensions:1.9" x 8.4" x 10.3"

Related Subjects

Cooking Cooking Cooking by Ingredient Education & Reference Herbs, Spices & Condiments Holiday Cooking Professional Professional Cooking Reference Sauces, Salsa & Garnishes

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Sauces: Classical and Contemporary Sauce Making

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