Sauces: classical and contemporary sauce making

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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.
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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 Update2019-12-20 11:22:55AM
Last Indexed2020-01-21 04:44:49AM

Solr Details

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authorPeterson, James,
author_displayPeterson, James
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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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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