Sauces

by James Peterson

Sauces Classical and Contemporary Sauce Making Second Edition James Peterson "After a couple of decades of anarchy and chaos in the kitchen disguised as la nouvelle cuisine, a treatise such as Sauces, grounded in common sense, infuses one with renewed faith." So says no less an authority than Richard Olney, who as the acknowledged master of the contemporary culinary arts, possesses the perspective to judge what is merely history, and what is truly...

• Format: Hardcover
• Language: English
• ISBN: 0442026153
• ISBN13: 9780442026158
• Release Date: January 1997
• Publisher: Van Nostrand Reinhold Company
• Length: 504 Pages
• Weight: 3.55 lbs.