Sauces: classical and contemporary sauce making

Book Cover
Average Rating
Publisher:
Houghton Mifflin Harcourt,
Pub. Date:
2017.
Language:
English
Description
The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. 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. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.
More Details
ISBN:
9780544819825
Also in this Series
More Like This
Reviews from GoodReads
Loading GoodReads Reviews.
Staff View

Grouping Information

Grouped Work ID fa89c9eb-e8e5-65fb-1cd4-2e15cd5c5d89
full_title sauces classical and contemporary sauce making
author peterson james
grouping_category book
lastUpdate 2017-12-14 04:57:08AM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Peterson, James,
author_display Peterson, James
collection_arlington Adult Nonfiction
detailed_location_arlington Central Adult Nonfiction
display_description 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.
format_arlington Book
format_category_arlington Books
id fa89c9eb-e8e5-65fb-1cd4-2e15cd5c5d89
isbn 9780544819825
item_details ils:.b20023169|.i21549473|Central Adult Nonfiction|641.814 PETER|||1|false|false|||||Due Jan 3, 2018||can||
itype_arlington Hardback
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_arlington 641.814 PETER
local_time_since_added_arlington 2 Months, Quarter, Six Months, Year
owning_library_arlington Arlington Public Library, Aurora Hills, Central, Cherrydale, Columbia Pike, Connection Crystal City, Detention Center, Glencarlyn, Local History, Plaza, Shirlington, Westover
owning_location_arlington Central
primary_isbn 9780544819825
publishDate 2017
record_details ils:.b20023169|Book|Books|Fourth edition.|English|Houghton Mifflin Harcourt,|2017.|xxi, 666 pages : color illustrations ; 26 cm.
recordtype grouped_work
scoping_details_arlington ils:.b20023169|.i21549473|Checked Out|Checked Out|false|false|true|false|false|true|999|||
subject_facet Sauces
title_display Sauces : classical and contemporary sauce making
title_full Sauces : classical and contemporary sauce making / James Peterson
title_short Sauces :
title_sub classical and contemporary sauce making