Sauces: Classical and Contemporary Sauce Making

by James Peterson

Book Overview

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"