Sauces: classical and contemporary sauce making

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Publisher:
Houghton Mifflin Harcourt,
Pub. Date:
2017.
Language:
English
Description
The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods­—plus, for the first time, color photography throughout.  
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ISBN:
9780544819825
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Grouping Information

Grouped Work IDfa89c9eb-e8e5-65fb-1cd4-2e15cd5c5d89
Grouping Titlesauces classical and contemporary sauce making
Grouping Authorpeterson james
Grouping Categorybook
Last Grouping Update2019-11-15 12:46:50PM
Last Indexed2019-11-21 04:44:52AM

Solr Details

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authorPeterson, James,
author_displayPeterson, James
collection_arlingtonAdult Nonfiction
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display_descriptionEvery 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.
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record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:.b20023169BookBooksFourth edition.EnglishHoughton Mifflin Harcourt, 2017.xxi, 666 pages : color ; 26 cm
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subject_facetSauces
title_displaySauces : classical and contemporary sauce making
title_fullSauces : classical and contemporary sauce making / James Peterson
title_shortSauces
title_subclassical and contemporary sauce making