Classical and Contemporary Sauce Making

Book - 2017
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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.
Publisher: Boston ; New York : Houghton Mifflin Harcourt, 2017
Edition: Fourth edition
Copyright Date: ©2017
ISBN: 9780544819825
Branch Call Number: 641.814 P48s3
Characteristics: xxi, 666 pages : color illustrations ; 26 cm


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