Sauces: Classical and Contemporary Sauce Making

by James Peterson

Book Overview

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... This description may be from another edition of this product.

• 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"